Seasonings are nowadays indispensable ingredients in food preparation in general and especially in South of Benin. They are omnipresent on all displays of saleswomen condiments and various products, and are sometimes exposed to the bad weather. A sociocultural investigation was conducted to South of Benin, from December 2012 to July 2013 (approximately eight month), and was related to the consumption of flavor commonly called "cube" in this area. The purpose is to identify the range of "cube" seasonings the most used. It comes that we may evaluate the nutritional quality of these products. After the analysis, it arises that the glutamate has a higher content of total proteins (36.960%). Then, follow respectively Cookzen (14.840%), Maggi chicken (9.800%), Jumbo chicken (8.68%) and finally, Aroma Maggi (7.560%). The highest content of salt is found in Jumbos Chicken (53.675%), followed respectively by Maggi chicken (47.525%), Cookzen (38.8 Glutamate (37.307%) and Aroma Maggi (17.660%). The lowest value of the pH is found in Aroma Maggi (4.530), while Maggi chicken (5.860) and Jumbo chicken (5.270) have approximately the same pH.

Fish is by far a high source of proteins and fats, regarding the species. Therefore, the presented work tries to identify, through the processed mackerel, the fatty acids known to have a high nutritious value. Firstly, it has been studied by the literature, the influence of the technological treatment on the chemical composition of a fish. Particularly, the impact of the fermentation on the lipids of the fat fish. Fermented fish (lanhouin), has been produced using the improved technology of fermented fish process. The fermented fish (lanhouin) was obtained through the fermentation of marine fish such as mackerel, fished in the gulf of Benin. Several studies have dealt with fatty acids from marine species; but referring to bibliographical notes, there are less deep studies on the presence of fatty acids found in fermented fish. Secondly, the fat has been extracted using three different methods such as Touchstone

By searching of physico chemical characterization of the pollutants in the leachates of the Sanitary Burying Place of Ou

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