Joseph D Hounhouigan
Overview
Explore the profile of Joseph D Hounhouigan including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
19
Citations
149
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0
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Recent Articles
1.
Adinsi L, Djibri-Moussa I, Honfozo L, Bouniol A, Meghar K, Alamu E, et al.
J Sci Food Agric
. 2023 Mar;
104(8):4626-4634.
PMID: 36995920
Background: Boiled yam key quality attributes typical for West African consumers are that it is crumbly, easy to break and has a sweet taste. New yam varieties are being developed...
2.
Djido U, Fassinou Hotegni N, Lommen W, Hounhouigan J, Achigan-Dako E, Struik P
Front Plant Sci
. 2021 Jul;
12:627808.
PMID: 34220877
Quality, shelf life, and yield of a pineapple fruit are the important attributes for the producers and customers in the pineapple value chain of Benin, whereas poor quality, short shelf...
3.
Honfozo L, Adinsi L, Bouniol A, Adetonah S, Forsythe L, Kleih U, et al.
Int J Food Sci Technol
. 2021 Mar;
56(3):1447-1457.
PMID: 33776245
This study aimed to establish the quality characteristics of raw and boiled yam by involving stakeholders along the food chain using a methodology that includes a state of knowledge review,...
4.
Somda N, Bonkoungou O, Zongo C, Kagambega A, Bassole I, Traore Y, et al.
Food Sci Nutr
. 2018 Jul;
6(4):1077-1084.
PMID: 29983972
In Burkina Faso, flamed/grilled chickens are very popular and well known to consumers. The aim of this study was to evaluate the microbiological quality, the antibiotic resistance, and the virulence...
5.
Galetti V, Kujinga P, Mitchikpe C, Zeder C, Tay F, Tossou F, et al.
Am J Clin Nutr
. 2015 Oct;
102(5):1238-48.
PMID: 26468121
Background: Zinc deficiency and contaminated water are major contributors to diarrhea in developing countries. Food fortification with zinc has not shown clear benefits, possibly because of low zinc absorption from...
6.
Ballogou V, Sagbo F, Soumanou M, Manful J, Toukourou F, Hounhouigan J
J Food Sci Technol
. 2015 Mar;
52(3):1570-7.
PMID: 25745226
In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and...
7.
Adinsi L, Akissoe N, Dalode-Vieira G, Anihouvi V, Fliedel G, Mestres C, et al.
Food Sci Nutr
. 2015 Feb;
3(1):1-9.
PMID: 25649142
Sensory profile of gowe beverage was established with 10 gowe samples by 22 semitrained panelists. Besides, consumer study was performed on four representative gowe samples with 141 African ordinary consumers...
8.
Akissoe N, Sacca C, Declemy A, Bechoff A, Anihouvi V, Dalode G, et al.
J Sci Food Agric
. 2014 Aug;
95(9):1876-84.
PMID: 25171784
Background: Akpan is a traditional ready-to-drink fermented yoghurt-like cereal beverage consumed in urban and rural areas in Benin. With the aim of adapting the product to new local and export...
9.
Ballogou V, Soumanou M, Toukourou F, Hounhouigan J
Ecol Food Nutr
. 2014 Jun;
53(4):390-409.
PMID: 24884554
Fonio is a traditional cereal cultivated in many West African countries, where farmers are often the guardians of a rich diversity of landraces or traditional varieties. An investigation conducted in...
10.
Cercamondi C, Egli I, Mitchikpe E, Tossou F, Zeder C, Hounhouigan J, et al.
J Nutr
. 2013 Jul;
143(9):1376-82.
PMID: 23884388
Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate the potential of iron-biofortified millet...