Palm wine, known as atan in Benin, is a sweet beverage extracted from the oil palm (Elaeis guineens). Highly prized by the population for its high nutritional value, its marketing is very limited due to a lack of or inappropriate means of preservation. In the search for palliatives, the present study aims at the Bio-preservation of palm wine by using orange peels to extend its shelf life. To achieve this objective, the preservative effect of orange peels was evaluated, and the stabilized wine was characterized in physicochemical, nutritional, microbiological and organoleptic terms. Palm wine samples graded A, B and C received 10g, 15g and 20g of orange peel respectively. During the storage period, the bottles that received the peelings in this order burst after one, two, three and four weeks respectively. The flasks that burst early were those with a low peel incorporation rate. The 33cL bottles containing palm wine and 25g orange peel resisted bursting up to 4 weeks of storage. Analysis of physicochemical and nutritional parameters showed that stabilized palm wine was richer in potassium, magnesium, sodium and calcium than the unstabilized control wine. Microbiological analysis of the stabilized palm wine showed that the yeast, Escherichia coli and Staphylococcus loads were lower than in the unstabilized wine. In terms of sensory quality, the study showed that consumers rated the consistency, color and taste of stabilized wines higher than those of unstabilized (control) wines.

The Ablo is a cereal product fermented. It is considered like humid, slightly salty and sugary bread, cooked steam and sold under shape of wads. The objective of the survey is to have present quantitative and qualitative data on the production and the merchandising of Ablo in Benin. The methodology adopted consist to do an investigation of land in some townships of the center (Abomey, Bohicon, Covè) and of the south (Abomey-Calavi, Comè, Cotonou) Benin by the producers and sellers of Ablo. The results of our investigations showed that the production and the sale of Ablo is exclusively an activity feminine, casual, economically profitable and constitute a source of employment. It generates incomes and allows the producers and sellers to face their daily needs including those of their families. The Ablo is prepared mainly from the corn and rice and is consumed alone or accompanied of pimento or frying with fried fish or of the fried meat.

Shrimp fishing is one of the main activities of coastal populations and lagoon areas of Benin. The objective of the study is to identify, through a literature review, information on the socio-economic importance of the prawn industry, the various transformations of brackish water shrimp and die problems in Benin. The study noted that the shrimp industry is one of the main economic activities of the lake populations of Benin. This is an income-generating activity that plays an important socio-economic role for these populations. It is also one of the bases activities of the national economy through exports. The study also showed that two species of continental water shrimp are produced in Benin and undergo two main types of transformations are: smoking for local consumption and sub-regional and industrial processing for export to the European Union. However, this sector is facing many difficulties such as lack of processing plants accredited and well equipped, lack of laboratories of official controls and in particular the hygienic and sanitary quality of the plans waters fisheries. Which contributed to the fall in income of these people engaged in this sector therefore of the State of Benin.

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

Ablo is dough fermented very close to cereal, slightly salty and sugary, steam and sold firing under shape of wad the streets and in the similar public places. The objective of the survey is to list, through a bibliographic synthesis, the socioeconomic, technological, physico-chemical and microbiological information on the Ablo in order to provide a document of basis for the researchers who will imply themselves in research on Ablo. The survey permitted to note that the production of Ablo is exclusively an activity feminine. It is a generating activity of incomes that plays a considerable socioeconomic role. The production of the Ablo follows three different technologies to know: the technology using the corn, technology using the only rice and the technology using a mixture of rice and corn. Ablo is consumed everywhere especially in Benin at the time of the ceremonies. The microorganism that predominates during fermentation is the lactic bacteria, the yeasts and mould. Ablo has a weak microbial load to it contamination after transformation. The Ablo has a middle pH of 4, 11 and content in dry matter of the order of 39 - 40%. He contains the proteins, iron, the calcium and magnesium and can be recommended to the vulnerable people.

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