Mathurin Coffi Nago

Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin

Paulin Azokpota, Joseph D. Hounhouigan, Mathurin Coffi Nago · International Journal of Food Microbiology · 2006 · 120 citations

Food Chemistry, Food Fermentation, African Locust Bean +11

How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

Noël Akissoé, Joseph D. Hounhouigan, Christian Mestres et al. · Food Chemistry · 2003 · 108 citations

Functional Characteristics, Grain Quality, Food Quality +2

The quality of boiled cassava roots: instrumental characterization and relationship with physicochemical properties and sensorial properties

Sègla Wilfrid Padonou, Christian Mestres, Mathurin Coffi Nago · Food Chemistry · 2004 · 89 citations

Food Chemistry, Agricultural Chemistry, Health Sciences +8

The microbiota of Lafun, an African traditional cassava food product

Sègla Wilfrid Padonou, Dennis Sandris Nielsen, Joseph D. Hounhouigan et al. · International Journal of Food Microbiology · 2009 · 82 citations

Nutrition, Food Fermentation, Food Mycology +4

Characterization of the Beninese traditional ogi, a fermented maize slurry: physicochemical and microbiological aspects

Mathurin Coffi Nago, Joseph D. Hounhouigan, Noël Akissoé et al. · International Journal of Food Science & Technology · 1998 · 58 citations