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Original Articles

Quality of Farmers’ Varieties of Sorghum and Derived Foods as Perceived by Consumers in Benin

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Pages 271-294 | Published online: 25 Jan 2007

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Read on this site (7)

Leonardo Petruzzi, Maria Rosaria Corbo, Milena Sinigaglia & Antonio Bevilacqua. (2016) Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains. Food Reviews International 32:4, pages 341-363.
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Vénérande Y. Ballogou, Mohamed M. Soumanou, Fatiou Toukourou & Joseph D. Hounhouigan. (2014) Indigenous Knowledge on Landraces and Fonio-Based Food in Benin. Ecology of Food and Nutrition 53:4, pages 390-409.
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S. Sohrabvandi, A.M. Mortazavian & K. Rezaei. (2012) Health-Related Aspects of Beer: A Review. International Journal of Food Properties 15:2, pages 350-373.
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Siébou Pale, Sibiri Jean-Baptiste Taonda, Boniface Bougouma & Stephen C. Mason. (2010) Sorghum Malt and Traditional Beer (Dolo) Quality Assessment in Burkina Faso. Ecology of Food and Nutrition 49:2, pages 129-141.
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M.A. Slingerland, K. Traore, A.P.P. Kayodé & C.E.S. Mitchikpe. (2006) Fighting Fe deficiency malnutrition in West Africa: an interdisciplinary programme on a food chain approach. NJAS: Wageningen Journal of Life Sciences 53:3-4, pages 253-279.
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Marius Affonfere, Yann E. Madode, Flora J. Chadare, Paulin Azokpota & D. Joseph Hounhouigan. (2022) A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge. Scientific African 16, pages e01264.
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Mohamed Diarra, Pablo Torres-Aguilar, Anna M. R. Hayes, Fatimata Cisse, Iro Nkama & Bruce R. Hamaker. (2021) Malian Thick Porridges (tô) of Pearl Millet Are Made Thinner in Urban Than Rural Areas and Decrease Satiety. Food and Nutrition Bulletin 43:1, pages 35-43.
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Stephen A. Dueppen & Daphne Gallagher. (2021) Alcohol, ancestors, and the house: Exploring ritual use of beer at Kirikongo, Burkina Faso. Journal of Anthropological Archaeology 64, pages 101353.
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Awèdéou Bakpo, Agbekonyi Kokou Agbodan, Kwami Lumo Awaga, Cynthia Adjo Kouakou, Eyawèdeou Yelegue & Koffi Jondo. (2021) Improvement of the Quality of the Local Beer «Tchukoutou» by Addition of Two Antioxidant Plants: Ocimum Gratissimum and Vernonia Amygdalina.. Oriental Journal Of Chemistry 37:5, pages 1068-1076.
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R. Ragetlie, W.A. Hounkpatin & I. Luginaah. (2021) Community perceptions of gendered alcohol misuse in a food insecure context: The case of northwestern Benin. Social Science & Medicine 280, pages 114016.
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Hagrétou Sawadogo-Lingani, James Owusu-Kwarteng, Richard Glover, Bréhima Diawara, Mogens Jakobsen & Lene Jespersen. (2021) Sustainable Production of African Traditional Beers With Focus on Dolo, a West African Sorghum-Based Alcoholic Beverage. Frontiers in Sustainable Food Systems 5.
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E. Kosh-Komba, De Mon-Zoni L. J. Gougodo, G. I. Touckia, O. D. Bombo-Yongo, A. Mololi, S. Semballa, I. Zinga, K. Batawila & K. Akpagana. (2021) Managing various Musa varieties cultivated in Pissa district in the Central African Republic. African Journal of Agricultural Research 17:2, pages 255-267.
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Andrew Disharoon, Richard Boyles, Kathleen Jordan & Stephen Kresovich. (2020) Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity . Journal of the Institute of Brewing 127:1, pages 5-12.
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SA Adekambi, JJ Okello, S Rajendran, K Acheremu, EE Carey, J Low & PE Abidin. (2020) Effect of varietal attributes on the adoption of an orange-fleshed sweetpotato variety in Upper East and Northern Ghana. Outlook on Agriculture 49:4, pages 311-320.
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Oluwafemi Ayodeji Adebo. (2020) African Sorghum-Based Fermented Foods: Past, Current and Future Prospects. Nutrients 12:4, pages 1111.
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Folachodé UG Akogou, Tessa S Canoy, Adéchola PP Kayodé, Heidy MW den Besten, Anita R Linnemann & Vincenzo Fogliano. (2019) Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality. Journal of the Science of Food and Agriculture 99:4, pages 2014-2020.
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Diarah Guindo, Niaba Teme, Michel Vaksmann, Mohamed Doumbia, Ingrid Vilmus, Baptiste Guitton, Aliou Sissoko, Christian Mestres, Fabrice Davrieux, Geneviève Fliedel, Mamoutou Kouressy, Brigitte Courtois & Jean-Francois Rami. (2019) Quantitative trait loci for sorghum grain morphology and quality traits: Toward breeding for a traditional food preparation of West-Africa. Journal of Cereal Science 85, pages 256-272.
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Constant Attchelouwa, Solange Aka-Gbézo, Florent N’guessan, Clémentine Kouakou & Marcellin Djè. (2017) Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures. Beverages 3:3, pages 43.
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Kadjogbé Djegui Yves, Pierre Polycarpe Kayodé Adéchola, Dossou Joseph & Djidjoho Hounhouigan Joseph. (2016) Evaluation of the simultaneous effects of a heat stabilized starter concentration and the duration of fermentation on the quality of the opaque sorghum beer. African Journal of Biotechnology 15:39, pages 2176-2183.
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Yves Djegui Kadjogbe, Pierre Polycarpe Kayode Adechola, Sedjro Tokpohozin Emile, W Gachomo Emma, O Kotchoni Simeon & Djidjoho Hounhouigan Joseph. (2015) Phenotypic characters of yeasts isolated from kpete-kpete, a traditional starter of a Benin opaque sorghum beer. African Journal of Biotechnology 14:27, pages 2227-2233.
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Francois Lyumugabe, Jacques Gros, Emmanuel Bajyana So & Philippe Thonart. (2015) Sorghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification. American Journal of Food Technology 10:4, pages 167-175.
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Kadjogbé Y. Djegui, Emma W. Gachomo, Djidjoho J. Hounhouigan, Adéchola P. P. Kayodé & Simeon O. Kotchoni. (2014) Biochemical characterization and growth patterns of new yeast isolates. Molecular Biology Reports 41:8, pages 5199-5206.
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Laurent Adinsi, Générose Vieira-Dalode, Noël Akissoe, Victor Anihouvi, Christian Mestres, Annali Jacobs, Nomusa Dlamini, Dominique Pallet & D. Joseph Hounhouigan. (2014) Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin. Food Chain 4:2, pages 171-183.
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Colin I. Cercamondi, Ines M. Egli, Christophe Zeder & Richard F. Hurrell. (2013) Sodium iron EDTA and ascorbic acid, but not polyphenol oxidase treatment, counteract the strong inhibitory effect of polyphenols from brown sorghum on the absorption of fortification iron in young women. British Journal of Nutrition 111:3, pages 481-489.
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François Lyumugabe, Jeanne Primitive Uyisenga, Emmanuel Bajyana Songa & Philippe Thonart. (2014) Production of Traditional Sorghum Beer “<i>Ikigage</i>” Using <i>Saccharomyces cerevisae</i>,<i> Lactobacillus fermentum</i> and<i> Issatckenkia orientalis</i> as Starter Cultures. Food and Nutrition Sciences 05:06, pages 507-515.
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Francois Lyumugabe, Jacques Gros, Philippe Thonart & Sonia Collin. (2012) Occurrence of polyfunctional thiols in sorghum beer ‘ ikigage ’ made with Vernonia amygdalina ‘umubirizi ’ . Flavour and Fragrance Journal 27:5, pages 372-377.
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A. Dansi, R. Vodouhè, P. Azokpota, H. Yedomonhan, P. Assogba, A. Adjatin, Y. L. Loko, I. Dossou-Aminon & K. Akpagana. (2012) Diversity of the Neglected and Underutilized Crop Species of Importance in Benin. The Scientific World Journal 2012, pages 1-19.
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Vénérande Y. Ballogou, Joseph Dossou & Comlan A. de Souza. (2011) Controlled Drying Effect on the Quality of Sorghum Malts Used for the Chakpalo Production in Benin. Food and Nutrition Sciences 02:02, pages 156-161.
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I.M. MUKISA, D.G. NSIIMIRE, Y.B. BYARUHANGA, C.M.B.K. MUYANJA, T. LANGSRUD & J.A. NARVHUS. (2010) OBUSHERA: DESCRIPTIVE SENSORY PROFILING AND CONSUMER ACCEPTABILITY. Journal of Sensory Studies.
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A.P.P. Kayodé, J.D. Hounhouigan & M.J.R. Nout. (2007) Impact of brewing process operations on phytate, phenolic compounds and in vitro solubility of iron and zinc in opaque sorghum beer. LWT - Food Science and Technology 40:5, pages 834-841.
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A.P. Polycarpe Kayodé, D. Joseph Hounhouigan, Martinus J.R. Nout & Anke Niehof. (2007) Household production of sorghum beer in Benin: technological and socio-economic aspects. International Journal of Consumer Studies 31:3, pages 258-264.
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AP Polycarpe Kayodé, Anita R Linnemann, Martinus JR Nout & Martinus AJS Van Boekel. (2007) Impact of sorghum processing on phytate, phenolic compounds and in vitro solubility of iron and zinc in thick porridges . Journal of the Science of Food and Agriculture 87:5, pages 832-838.
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AP Polycarpe Kayodé, Anita R Linnemann, MJ Rob Nout, Joseph D Hounhouigan, Tjeerd Jan Stomph & Marinus JM Smulders. (2006) Diversity and food quality properties of farmers' varieties of sorghum from Bénin. Journal of the Science of Food and Agriculture 86:7, pages 1032-1039.
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