Aims: The production of “wagashi”, induce the production of whey which is often directly drop in the environment. The aim of this study was to evaluate the microbiological and physicochemical qualities of wagashi’s whey samples collected in Abomey-Calavi (Benin). Methodology: Whe...
Open access
Research Article10.9734/cjast/2021/v40i2131470
Adam Abdoulaye, Agossou P. Noumavo, Nicéphore M. Glodjinon, Adolphe Adjanohoun, Lamine Baba-Moussa & Farid Baba-Moussa·European Journal of Medicinal Plants·2022
Background of the Study: In the oral health field, dental caries and periodontal diseases are the most frequent pathologies that affect all population to different degrees. In Benin, oral diseases constitute a serious public health problem. Care, whether curative or preventive, r...
Open access
Research Article10.9734/ejmp/2022/v33i930488
Akim Socohou, Haziz Sina, Cyriaque C. Degbey, Helène Ahouandjinou, Houssenatou Gounou-Kora, Farid Baba-Moussa, Adolphe Adjanohoun & Lamine Baba-Moussa·International Journal of Pathogen Research·2019
Aims: The aim of our work was, on the one hand, to evaluate the risk factors for infectious contamination in hospital environments and, on the other hand, to carry out a microbiological control of surfaces at the Abomey-Calavi / So-Ava hospital in Benin. Methodology: The risk fac...
Open access
Research Article10.9734/ijpr/2019/v3i130086
Background and Aim: Tchakpalo is an emblematic traditional beer within Benin's brewing heritage, and its artisanal production processes may favour contamination by potentially pathogenic and spoilage bacteria. This study evaluated the antibiotic resistance profiles and selected v...
Open access
Research Article10.9734/mrji/2026/v36i81772
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...
Open access
Research Article10.9734/afsj/2022/v21i12601