Background: Traditional Beninese fermented food Degue is widely consumed in Benin and
other countries in West Africa. It was originally made from milk and millet flour, but currently …

This study consists to finalize some technologies for the production of a fermented drink
called dèguè. This drink is widely consumed in Benin and other countries in sub-Saharan …

Traditional fermentation using natural microorganisms often results in uncontrolled and
inconsistent product quality. Identifying dominant LAB and yeast species through …

Identification of the yeast responsible for Injera fermentation is important in order to be more
consistent and for scale‐up of Injera production. In this study, yeast were isolated and …

Mawè and tchoukoutou are two traditional fermented foods largely consumed in Benin, West
Africa. Their preparations remain as a house art and they are the result of spontaneous …

In Africa, fermented food products are particularly used as weaning foods for young children,
pregnant women and the seniors. In Benin, most of these cereals-based foods are …

Mawè is a West African spontaneous fermented cereal-based dough. Different types of
mawè exist varying in type of cereal and/or production condition, with fermentations lasting …

Injera is soft fermented baked product, which is commonly prepared from teff (Eragrostis tef
(Zucc.)) flour and believed to be consumed on daily basis by two‐thirds of Ethiopians. As it is …

The maize based ogi and mawè and the sorghum based gowé and tchoukoutou are
traditional, spontaneously fermented products widely consumed by the population of Benin …

Produced from raw unpasteurized milk, nunu is a spontaneously fermented yoghurt-like
product made in Ghana and other parts of West Africa. Despite the importance of nunu in the …