The products of fishing (fish, shrimp and crab) represent close to 31% of the national consumption of animal proteins to Benin. However, they are highly perishable commodities. The different methods and techniques used for their conservation by the actors of the fishing don't permit to get products of good quality. The change of these products entails the reduction of their values commercial and nourishing. Some chemical parameters of which the Total Volatile Basic nitrogen (ABVT), permit to show the degree of change of these products. The present survey aims the determination of the concentration then in ABVT of the fishing products as fishes, the shrimps and the crabs appropriated at the fishers and the dealers of the Ah

Increasing the price petroleum in recent years submits increasingly the importing countries with major difficulties, especially those underdeveloped such as Benin. The main cause of global warming is the abusive exploitation of non-renewable natural resources mainly oil. Benin is one of the cassava producing countries that can be used for production of ethanol. The latter is a renewable source of energy that can enable Benin to circumvent this escalation of fossiliferous fuels. Spite of this availability, Benin has not, up today's date, its own techniques for the production of ethyl alcohol meeting the standards. Very little data exists on the design for techniques that may lead to the production of standardized alcohol. This is why this study set itself the objective the design of necessary technical and semi-industrial production of bioethanol. The results of our works have helped to optimize the hydrolysis process of cassava with enzyme preparation based germinated sorghum. With 20-25% of the this enzyme preparation, optimum time of 4 hours of hydrolysis, under the experimental conditions the fermentation lasts 30 hours with 2 g of instant yeast into 100 ml of medium. The double-distilled of the fermented mash in the device designed and manufactured has given the ethanol at 94

The pellets are foodstuffs obtained by manual taxiing of cereals flours mixed with water. After steam cooking, pellets are then mixed with a fermented milk to give a beverage called d