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Paul Ayihadji Ferdinand HOUSSOU
Personal
Name
Paul Ayihadji Ferdinand HOUSSOU
Affiliation
Programme Technologies Agricole Alimentaire, Institut National des Recherches Agricoles du Bénin; 01 BP 128 Porto-Novo, Benin
Documents: 2
Document title
Date
Issue
Production of good quality of the gambari-lifin (refined flour of corn) by improvement of the traditional process in Benin
Paul Ayihadji Ferdinand HOUSSOU , Sègla Wilfrid PADONOU , Marlène Corine Dagbedé Nonhami VODOUHE , Hermine DJIVOH , Valère DANSOU , Abel Bodéhoussè HOTEGNI , and Robert METOHOUE Gambari-lifin is a flour obtained from the shelled and corn. This flour is used to prepare the dough consumed with a sauce. It can also be used, mixed with the wheat flour, in pastry and in bakery. A rapid diagnosis achieved in Porto-Novo, Miss
2016
17 (1) , pp. 100-111
Improvement of the quality of yêkè-yêkè (corn based couscous) by its enrichment with different legumes seeds in Benin
Paul Ayihadji Ferdinand HOUSSOU , Sègla Wilfrid PADONOU , Marlène Corine Dagbedé Nonhami VODOUHE , Hermine DJIVOH , Valère DANSOU , Abel Bodéhoussè HOTEGNI , and Robert METOHOUE Three types of improved y
2016
16 (3) , pp. 573-585
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