Benin

Techno-functional, Nutritional and Sensorial Qualities of Raw, Brined and Dried Mushrooms (Pleurotus ostreatus) Produced on Oil Palm By- Products in Benin

Ubad Polycarpe Tougan, Zoulkifilou Yacoubou, Camille D. Guidime, Nourou S. Yorou & François Malaisse · Asian Food Science Journal · 2023

Edible mushrooms consumed in Benin include a diversity of species including oyster mushrooms (Pleurotus ostreatus). This Oyster mushroom production is increasing in the South of the country. The study aims to evaluate their techno-functional, nutritional and sensory properties in...

Open access Research Article 10.9734/afsj/2023/v22i5632

Resistance Profile and Molecular Characterization of Toxigenic Vibrio cholerae Strains Responsible for the 2016 to 2018 Epidemic in Republic of Benin (West Africa)

Eliane Assiba Olorun-Kosun Akpo, Tamegnon Victorien Dougnon, Rosalie Sacheli, Alidehou Jerrold Agbankpe, Olivia Mariette Yégbandé Houngbégnon, Pierrette Melin & Honoré Sourou Bankole · Microbiology Research Journal International · 2021

Aims: This study aims to characterize of toxigenic Vibrio cholerae strains for improved cholera surveillance in Benin. Methodology: 304 diarrheal stool samples were collected from people with watery diarrhea of unknown etiology and vomiting during epidemics from 2016 to 2018 in B...

Open access Research Article 10.9734/mrji/2021/v31i630322

Evaluation of the Microbiological Quality of Soy Cheeses Sold at the Dantokpa Market in the Municipality of Cotonou in Benin

Célestin C. K. Tchekessi, Christian T. R. Konfo, Roseline T. M. Bleoussi, Kévin C. M. Seho, Anayce A. M. Djogbe, Pivot S. A. Sachi, Jultesse S. B. Banon, Karl T. Assogba, Edwige Ahoussi & Innocent P. Bokossa Yaou · Microbiology Research Journal International · 2021

The objective of this study is to contribute to improving the health quality of soy cheese produced and sold in Benin, through the evaluation of the microbiological quality of samples taken at the Dantokpa market in southern Benin. Samples were taken from the women producers and...

Open access Research Article 10.9734/mrji/2021/v31i530317

Preservation of Traditional Cheese Wagashi Using Essential Oils: Impact on Microbiological, Physico-chemical and Sensorial Characteristics

Philippe Sessou, Cyrille Boko, Gildas Hounmanou, Sawab Deen Osseni, Eustache Hounkpe, Paulin Azokpota, Issaka Youssao, Dominique Sohounhloue & Souaibou Farougou · Microbiology Research Journal International · 2016

Aims: The high demand for food products without chemical additives has increased the use of natural preservatives like essential oils in food processing. The present study aimed to assess the impact of selected essential oils on the microbiological, physico-chemical and sensorial...

Open access Research Article 10.9734/BMRJ/2016/27536

Evolution of Beninese Coastline from 1963 to 2005: Causes and Consequences

Christophe Kaki, Raoul A. Laïbi & Lucien M. Oyédé · International Journal of Environment and Climate Change · 2011

The coastal zone of Benin is the interface between the marine environment and the straightforward continental environment. It is constituted of sandy cords, lagoon system, lakes and flood plains. This zone shelters a population of about 3 million inhabitants that is more than 30%...

Open access Research Article 10.9734/BJECC/2011/853