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View article: Analyzing the miraculin content of Beninese Sisrè berries (Synsepalum dulcificum Schumach. & Thonn.) and exploring its thermal behavior
Analyzing the miraculin content of Beninese Sisrè berries (Synsepalum dulcificum Schumach. & Thonn.) and exploring its thermal behavior Open
The pulp of the miracle fruit (Synsepalum dulcificum) has the ability to change the acidic taste of ingested foods into a sweet taste. This functionality is due to miraculin, a glycoprotein presents in the pulp of the fruit. Miraculin is l…
View article: Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production
Innovative oleogels: Developing sustainable bioactive delivery systems for healthier foods production Open
Oleogels have emerged as an excellent medium for delivering bioactive compounds. This study highlights and discusses recent advances in developing, producing, characterizing, and applying oleogels for delivering functional and bioactive co…
View article: Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From <i>Bixa orellana</i> L. Seeds
Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From <i>Bixa orellana</i> L. Seeds Open
The extraction of colorant from annatto seeds ( Bixa orellana ) is traditionally chemical based, requiring expensive equipment, which limits its feasibility for small‐scale food industries. This study is aimed at developing an optimized aq…
View article: Production and achievements of Sesamum indicum industry in the world: Past and current state
Production and achievements of Sesamum indicum industry in the world: Past and current state Open
Sesame production is important in agriculture, food industry, and the crop diversity due to its rich nutritional profile and health benefits. Despite its significant value, sesame is still an orphan crop that has received little scientific…
View article: Onion (Allium cepa L.) and Drought: Current Situation and Perspectives
Onion (Allium cepa L.) and Drought: Current Situation and Perspectives Open
Onions (Allium cepa L.) are the second most commonly produced and consumed vegetable worldwide due to their economic, nutritional, and medicinal benefits. However, drought hinders vegetative growth, lowers yields and bulb quality, reduces …
View article: Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods
Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods Open
This is the final version. Available on open access from Elsevier via the DOI in this record
View article: Tomato Seed (<i>Solanum lycopersicum</i>) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional Properties
Tomato Seed (<i>Solanum lycopersicum</i>) Meal Derived From Agrifood Waste as Functional Ingredient: Nutritional Value, Antioxidant and Antimicrobial Activities, and Functional Properties Open
Agrifood wastes derived from fruits and vegetables are a major source of valuable bioactive compounds. They are therefore a potential functional ingredient that can be used for improving the physicochemical, and sensory, properties; health…
View article: New value chain <i>Pentadesma</i> nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties
New value chain <i>Pentadesma</i> nuts and butter from West Africa to international markets: Biological activities, health benefits, and physicochemical properties Open
The tallow or butter tree ( Pentadesma butyracea Sabine) is a ligneous forest species of multipurpose use largely distributed in Sub‐Sahara Africa. Owing to the biological properties of different parts of the tree and physicochemical prope…
View article: Traditional fermented foods of Benin Republic: microbiological safety and health benefits
Traditional fermented foods of Benin Republic: microbiological safety and health benefits Open
A wide range of traditional fermented foods is produced and prized in communities in developing countries. Due to the generation of beneficial microorganisms, nutritional and bioactive compounds such as organic acids, antioxidants, enzymes…
View article: Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability
Nanoencapsulation of Cyanidin 3-O-Glucoside: Purpose, Technique, Bioavailability, and Stability Open
The current growing attractiveness of natural dyes around the world is a consequence of the increasing rejection of synthetic dyes whose use is increasingly criticized. The great interest in natural pigments from herbal origin such as cyan…
View article: Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry
Steam Precooking to Delay Spoilage of Shrimp Stock Awaiting for Processing in Cottage Industry Open
Steaming as precooking methods were explored to reduce spoilage of raw shrimp awaiting for smoking process in cottage industry. Raw shrimp steamed for 20 min are stocked at ambient temperature (29-30°C) to assess spoilage kinetic. Microbio…
View article: Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin
Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin Open
P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality. The present work aims to evaluate the effect of the production method and the type…
View article: Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822)
Performance of sustainable fish feeds in Benin for Clarias gariepinus (Burchell 1822) Open
Four sustainable feeds were formulated with locally available ingredients of Benin, produced by extrusion, chemically and physically characterized and their performance was explored. Formulated feeds (F1, F2, F3 and F4) and a Control Feed …
View article: Adaptation of Cowpea (Vigna unguiculata (L.) Walp.) to Water Deficit during Vegetative and Reproductive Phases Using Physiological and Agronomic Characters
Adaptation of Cowpea (Vigna unguiculata (L.) Walp.) to Water Deficit during Vegetative and Reproductive Phases Using Physiological and Agronomic Characters Open
Cowpea (Vigna unguiculata (L.) Walp.) is an important commodity in West Africa. Its seeds are a valuable source of protein, vitamins, and income for humans. However, cowpea cultivation in Benin faces climatic constraints such as water stre…
View article: Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin
Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin Open
In Benin, Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. The collected fruits in five parklands from a survey of transformer's perception were characterized through their visual observa…
View article: Screening local feed ingredients of Benin, West Africa, for fish feed formulation
Screening local feed ingredients of Benin, West Africa, for fish feed formulation Open
The cost of fish feed is a major constraint to fish farming in Sub-Sahara Africa. In the aquaculture value chain, feed is a determining factor and accounts for 60-75% of the total cost of fish production in many African countries. Therefor…