Indigenous knowledge and processing of Adansonia digitata L. food products in Benin (2008)
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R.
Indigenous knowledge related to baobab food products was investigated in Benin among 253 food processors from 15 ethnic groups. Descriptive statistics and correspondence analysis (CA) were used for...
Effects of processing parameters on the iron and zinc solubility of infant sorghum porridge (2008)
Kayodé, A.P.P., Linnemann, A.R., Bakker, E.J., Hounhouigan, J.D., Nout, M.J.R.
Microbiota composition of commercial cocoa powder from different geographical origins (2008)
Rebelo-Lima, L., Golinska, M.D., Nout, M.J.R., Zwietering, M.H.
Liang, J., Han, B., Nout, M.J.R., Hamer, R.J.
Rice is an important staple food in Asian countries. In rural areas it is also a major source of micronutrients. Unfortunately, the bioavailability of minerals, e.g. zinc from rice, is low because it...
Traditional processing of masau fruits (Ziziphus mauritiana) in Zimbabwe (2008)
Nyanga, L.K., Nout, M.J.R., Gadaga, T.H., Boekhout, T., Zwietering, M.H.
Liang, J., Tsuji, K., Nakano, K., Nout, M.J.R., Hamer, R.J.
Milling and polishing are important operations during the production of white rice. The degree of milling and polishing has a significant effect on the nutritional aspects of white rice, especially...
Preparation and some properties of cholesterol oxidase from Rhodococcus sp. R14-2 (2008)
Wang, C.T., Cao, Y.P., Sun, B.G., Ji, B.P., Nout, M.J.R., Wang, J., ...
Rhodococcus sp. R14-2, isolated from Chinese Jin-hua ham, produces a novel extracellular cholesterol oxidase (COX). The enzyme was extracted from fermentation broth and purified 53.1-fold based on...
Dung, N.T.P., Rombouts, F.M., Nout, M.J.R.
In the Mekong Delta region of South-Vietnam, wine from purple glutinous rice is particularly interesting because of its sherry-like taste and flavour and its attractive brown-red colour. It is...
A survey on the microbiological and chemical composition of buffalo milk in China (2007)
Han, B.Z., Meng, Y., Li, M., Yang, Y., Ren, F., Zeng, Q., ...
One hundred and twelve samples of raw buffalo milk were collected at four locations in China, and their microbiological and chemical composition was analyzed. Average levels of major components were:...
Thanh, N.V., Rombouts, F.M., Nout, M.J.R.
The viability and various physiological characteristics of individual sporangiospores of Rhizopus oligosporus in tempe starter cultures that had been stored for 8, 10, 16 and 30 months were examined...
Iron, zinc and phytic acid content of selected rice varieties from China (2007)
Liang, J., Han, B.Z., Han, L., Nout, M.J.R., Hamer, R.J.
Rice is the major Chinese staple food (per capita approx 250 g day-1) and, as such, is an important source of essential minerals. However, due to a number of factors the bio-availability of these...
Kayodé, A.P.P., Hounhouigan, J.D., Nout, M.J.R.
Opaque sorghum beer is a significant component of the diet of millions of poor people in rural Africa. This study reports the effect of traditional brewing operations on its level of micronutrients,...
Household production of sorghum beer in Benin: technological and socio-economic aspects (2007)
Kayodé, A.P.P., Hounhouigan, J.D., Nout, M.J.R., Niehof, A.
This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin...
Kayodé, A.P.P., Linnemann, A.R., Nout, M.J.R.
This study focussed on the impact of process variables on levels of phytate and phenolic compounds, and in vitro solubility of iron (Fe) and zinc (Zn) in sorghum porridges, a major staple in...
Kayodé, A.P.P., Linnemann, A.R., Nout, M.J.R.
This study focussed on the impact of process variables on levels of phytate and phenolic compounds, and in vitro solubility of iron (Fe) and zinc (Zn) in sorghum porridges, a major staple in...
Household production of sorghum beer in Benin: technological and socio-economic aspects (2007)
Polycarpe Kayodé, A.P., Joseph Hounhouigan, D., Nout, M.J.R., Niehof, A.
This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin...
Kiers, J.L., Nout, M.J.R., Rombouts, F.M., Nabuurs, M.J.A.
Enterotoxigenic Escherichia coli (ETEC) is an important cause of diarrhoea in children and piglets. Infection of ETEC results in fluid secretion and electrolyte losses in the small intestine. In this...
Nyanga, L.K., Nout, M.J.R., Gadaga, T.H., Theelen, R.M.C., Boekhout, T., Zwietering, M.H.
Masau are Zimbabwean wild fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria...
Improving zinc delivery by sorghum to its consumers. Interventions along the food chain. (2007)
Stomph, T.J., Slingerland, M.A., Nout, M.J.R., Kayode, P.A.P., Mitchikpe, C.E.S., ...
Nout, M.J.R., Rombouts, F.M., Houben, J.H.
We compared acidified and lactic acid fermented silage approaches for the preservation of blue-jack mackerel. Silages acidified with formic and propionic acids had stable pH (3.8) and low (19 mg/g N)...
Effects of processing parameters on the iron and zinc solubility of infant sorghum porridge (2007)
Kayodé, A.P.P., Linnemann, A.R., Bakker, E.J., Hounhouigan, J.D., Nout, M.J.R.
Genetic and Environmental Impact on Iron, Zinc, and Phytate in Food Sorghum Grown in Benin (2006)
Kayodé, A.P.P., Linnemann, A.R., Hounhouigan, J.D., Nout, M.J.R.
Seventy-six farmers' varieties of sorghum from Benin were distinguished by amplified fragment length polymorphism (AFLP) and clustered into 45 distinct genotypes. The genotype clusters were evaluated...
Diversity and food quality properties of farmers' varieties of sorghum from Bénin (2006)
Kayodé, A.P.P., Linnemann, A.R., Nout, M.J.R., Hounhouigan, J.D., Stomph, T.J., Smulders, M.J.M.
Farmers' varieties of sorghum from three communities in different regions of northern Bénin were analysed for their food quality and agro-morphological properties, and also for their genetic...
Kayodé, A.P.P., Nout, M.J.R., Bakker, E.J.
The purpose of this study was to improve the micronutrient quality of indigenous African infant flour using traditional techniques available in the region. Response surface methodology was used to...
Does a food chain approach help to target zinc bio-fortification efforts in cereal crops? (2006)
Stomph, T.J., Slingerland, M.A., Hoffland, E., Nout, M.J.R.
Worldwide it has been estimated that 2 billion people suffer from iron and zinc deficiency-related health problems. For zinc the attained population is mainly situated in developing countries. A food...
Occurrence and function of yeasts in Asian indigenous fermented foods (2006)
Aidoo, K.E., Nout, M.J.R., Sarkar, P.K.
In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which...
Kiers, J.L., Nout, M.J.R., Rombouts, F.M., Nabuurs, M.J.A.
Infectious diarrhoea is a major problem in both children and piglets. Infection of enterotoxigenic Escherichia coli (ETEC) results in fluid secretion and electrolyte losses in the small intestine. In...
Zanabria Eyzaguirre, R., Nienaltowska, K., Hasenack, B.B.E., Nout, M.J.R.
Pearl millet is consumed as a staple food in semi-arid tropical regions. With a view to upgrading the micronutrient status of pearl millet-based foods, the effects of single operations and of...
Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters (2006)
Dung, N.T.P., Rombouts, F.M., Nout, M.J.R.
The role of starch-degrading mycelial fungi, and the alcohol production and ethanol tolerance of the yeasts isolated from selected Vietnamese traditional rice wine starters were examined, and optimum...
Wang, C.T., Ji, B.P., Li, B., Nout, M.J.R., Li, P.L., Ji, H., ...
Bacillus subtilis DC33 producing a novel fibrinolytic enzyme was isolated from Ba-bao Douchi, a traditional soybean-fermented food in China. The strong fibrin-specific enzyme subtilisin FS33 was...
Kiers, J.L., Hoogendoorn, A., Nout, M.J.R., Rombouts, F.M., Nabuurs, M.J.A.
In the small intestinal segment perfusion model the effect of osmolality on net fluid absorption in enterotoxigenic Escherichia coli (ETEC)-infected and non-infected small intestinal segments of...
Consumers' food preferences and diversity of farmers' sorghum varieties in Benin (2006)
Kayodé, A.P.P., Linnemann, A.R., Nout, M.J.R., Smulders, M.J.M.
Quality of farmers' varieties of sorghum and derived foods as perceived by consumers in Benin (2005)
Kayodé, A.P.P., Adegbidi, A., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J.R.
Culinary and sensory characteristics of sorghum crops and derived foods in northern Benin were investigated using rapid appraisal and quantitative survey methods. Three food categories were...
As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous rice, the interaction of moulds and yeasts isolated from Vietnamese rice wine...
Consumers' quality perception of farmers' varieties of sorghum and derived foods in Benin (2004)
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.J.R., Hounhouigan, J.D.
Weaning food practices in the Adamawa province of Cameroon (2004)
Njongmeta, L.N.A., Ejoh, R.A., Mbofung, C.M., Verhoef, H., Nout, M.J.R.
Consumers' quality perception of farmers' varieties of sorghum and derived foods in Benin (2004)
Kayodé, A.P.P., Adegbidi, A., Linnemann, A.R., Nout, M.J.R., Hounhouigan, J.D.
Weaning food practices in the Adamawa province of Cameroon (2004)
Njongmeta, L.N.A., Ejoh, R.A., Mbofung, C.M., Verhoef, H., Nout, M.J.R.
Microbial changes during the production of Sufu - a Chinese fermented soybean food (2004)
Han, B., Cao, C.F., Rombouts, F.M., Nout, M.J.R.
Sufu is a Chinese soybean cheese obtained by solid-state fungal fermentation of tofu followed by ripening in dressing mixture. The aim of this study was to quantify microflora changes during the sufu...
Mucoraceous moulds involved in the commercial fermentation of Sufu Pehtze (2004)
Han, B., Kuijpers, F.A., Thanh, N.V., Nout, M.J.R.
Sufu is a fermented cheese-like soybean product in China and Vietnam, obtained by fungal solid-state fermentation of soybean curd (tofu), which results in moulded tofu or 'pehtze'. The final product...
Han, B., Ma, Y., Rombouts, F.M., Nout, M.J.R.
Sufu is a Chinese soybean cheese obtained after maturation of solid-state mould-fermented tofu. Ambient temperatures of 30-35°C during the summer season prohibit the use of the usual starter...
Han, B., Rombouts, F.M., Nout, M.J.R.
Sufu is made by solid state fungal fermentation (using Actinomucor elegans) of tofu, followed by salting and maturation in dressing mixtures containing salt, alcohol and various other ingredients....
Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets (2003)
Kiers, J.L., Meijer, J.C., Nout, M.J.R., Rombouts, F.M., Nabuurs, M.J.A.
Aims: To evaluate anti-diarrhoeal and growth enhancing properties of fermented soya beans in weaned piglets. Methods and Results: In a first phase piglet diet, toasted full-fat soya beans (20€were...