Moringa oleifera from India in the valleys south of the Himalayas, is a tree species with multiple virtues, now present in tropical and subtropical areas. The present study focuses on the endogenous knowledge and importance of Moringa oleifera in eight departments (Atlantic Coastline Ou

Cowpea storage showed a big problems in post-haverst systems and the synthetics antimicrobials using are dangerous for the population. The object of this study has been to develop effective method of cowpea preservation by essentials oils. In this context, the essays of cowpea preservation with essentials oils extracted from Pimenta racemosa and Syzygium aromaticum were investigated. The biochemical and sensory characteristics of seeds after preservation by the products were then estimated. The results of the microbiological analyses revealed that a significant reduction (p > 5 %) of the fungal flora in the samples of cowpea seeds preserved with essential oil, compared with untreated samples. The nutritional analyses indicated that both varieties of cowpea studied are rich in proteins and in minerals. The seeds of cowpea preserved by essentials oils improve its organoleptic characteristics with an incidence on the taste and the aroma of products.

This study aims to value the traditional manufacturing process of "tchakpalo" produced with sorghum (Sorghum bicolor (L) Moench) and its stabilization by H. bracteosa (Benth) sheet. A survey was conducted to identify the different manufacturing processes of tchakpalo in Benin. Major chemical groups characterizing the H. bracteosa (Benth) leaves were identified by technique using suitable solvents. The antifungal properties of aqueous extract of H. bracteosa (Benth) leaves were evaluated by the agar diffusion method against strains responsible of the rapid spoilage of the drink. Tannins, the cathechic tannins, flavonoids, anthocyanins, leucoanthocyanes, saponins and mucilage are the predominant compounds of H. bracteosa (Benth) leaves. Antifungal activities of this plant varied depending on the test mold. The addition of the powder during the pasting showed its effect on physico-chemical parameters providing a slightly sweet drink, less acidic, with low alcohol content and makes stable drink with 64% inhibition on total aerobic mesophilic bacteria, 100% and 61% inhibition on mold and coliforms respectively, counted in the drink. In addition, the Hemizygia bracteosa (Benth) powder seems to have no effect on beneficial yeasts for fermentation that were eliminated by pasteurization.