Adolphe Adjanohoun

Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin

Rachidatou Karimou, Haziz Sina, Essé A. Agossou, Bawa Boya, Sylvestre A. Assogba, Akim Socohou, Josiane A. Semassa, Eugène S. Attakpa, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa · Asian Food Science Journal · 2022

Fermentation is an ancestral process and one of the most used economic methods in the preservation and transformation of cereal-based food raw materials. They are essentially rich in carbohydrates, but they can also be a source of micronutrients such as iron and are used in many...