Menouwesso Hounhouigan
Menouwesso Hounhouigan
Docteur Sciences et Technologie des Aliments, Université Nationale d'Agriculture
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Baobab food products: a review on their composition and nutritional value
FJ Chadare, AR Linnemann, JD Hounhouigan, MJR Nout, M Van Boekel
Critical reviews in food science and nutrition 49 (3), 254-274, 2008
Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo
SC Kobawila, D Louembe, S Keleke, J Hounhouigan, C Gamba
African journal of Biotechnology 4 (7), 689-696, 2005
Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds
KG Kaptso, YN Njintang, AE Komnek, J Hounhouigan, J Scher, ...
Journal of Food Engineering 86 (1), 91-99, 2008
How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour
N Akissoé, J Hounhouigan, C Mestres, M Nago
Food chemistry 82 (2), 257-264, 2003
The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia
C Parkouda, DS Nielsen, P Azokpota, L Ivette Irène Ouoba, ...
Critical Reviews in Microbiology 35 (2), 139-156, 2009
Prevalence of foodborne pathogens in food from selected African countries–A meta-analysis
N Paudyal, V Anihouvi, J Hounhouigan, MI Matsheka, B Sekwati-Monang, ...
International journal of food microbiology 249, 35-43, 2017
Lactic acid bacteria and yeasts associated with gowé production from sorghum in Bénin
G Vieira‐Dalodé, L Jespersen, J Hounhouigan, PL Moller, CM Nago, ...
Journal of Applied Microbiology 103 (2), 342-349, 2007
Afebrile Plasmodium falciparum parasitemia decreases absorption of fortification iron but does not affect systemic iron utilization: a double stable-isotope study in young …
CI Cercamondi, IM Egli, E Ahouandjinou, R Dossa, C Zeder, L Salami, ...
The American journal of clinical nutrition 92 (6), 1385-1392, 2010
Total iron absorption by young women from iron-biofortified pearl millet composite meals is double that from regular millet meals but less than that from post-harvest iron …
CI Cercamondi, IM Egli, E Mitchikpe, F Tossou, C Zeder, JD Hounhouigan, ...
The Journal of nutrition 143 (9), 1376-1382, 2013
Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp.) for lanhouin production
VB Anihouvi, E Sakyi-Dawson, GS Ayernor, JD Hounhouigan
International journal of food microbiology 116 (2), 287-291, 2007
Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer
APP Kayodé, JD Hounhouigan, MJR Nout
LWT-Food Science and Technology 40 (5), 834-841, 2007
Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and 'amala', a flour-derived product.
HN Akissoe, DJ Hounhouigan, N Bricas, P Vernier, CM Nago, ...
Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin
V Anihouvi, GS Ayernor, JD Hounhouigan, E Sakyi-Dawson
African Journal of Food, Agriculture, Nutrition and Development 6 (1), 1-15, 2006
Quality of farmers’ varieties of sorghum and derived foods as perceived by consumers in Benin
AP Polycarpe Kayodé, A Adegbidi, JD Hounhouigan, AR Linnemann, ...
Ecology of food and Nutrition 44 (4), 271-294, 2005
Indigenous Knowledge and Processing of Adansonia Digitata L. Food Products in Benin
FJ Chadare, JD Hounhouigan, AR Linnemann, MJR Nout, M Van Boekel
Ecology of food and nutrition 47 (4), 338-362, 2008
The microbiota of Lafun, an African traditional cassava food product
SW Padonou, DS Nielsen, JD Hounhouigan, L Thorsen, MC Nago, ...
International journal of food microbiology 133 (1-2), 22-30, 2009
Physical, chemical and microbiological changes during natural fermentation of\" gowé\", a sprouted or non sprouted sorghum beverage from West-Africa
MM Laetitia, HD Joseph, D Joseph, M Christian
African Journal of Biotechnology 4 (6), 487-496, 2005
Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea)
KG Kaptso, YN Njintang, MMG Nguemtchouin, J Scher, J Hounhouigan, ...
Journal of food science and technology 52, 4915-4924, 2015
Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects
MC Nago, JD Hounhouigan, N Akissoe, E Zanou, C Mestres
International journal of food science & technology 33 (3), 307-315, 1998
Processing and quality characteristics of some major fermented fish products from Africa: a critical review
VB Anihouvi, JM Kindossi, JD Hounhouigan
International Research Journal of Biological Sciences 1 (7), 72-84, 2012
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