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Qualitative Assessment of Table Salt Production Techniques in Southern Benin Republic, and Related Mangrove Destruction and Health Issues

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Food and Nutrition Sciences 2021年第7期12卷 759-773页

作者： Julien Adounkpe Cyriaque Agboton waliou amoussa hounkpatin Basile Kounouhewa Clement Ahouannou Brice Sinsin Laboratory of Applied Ecology LEA Faculty of Agronomic Sciences University of Abomey-Calavi Abomey-Calavi Republic of Benin International Institute of Tropical Agriculture IITA Republic of Benin Laboratory of Human Nutrition LNH Faculty of Agronomic Sciences University of Abomey Calavi Abomey Calavi Republic of Benin Laboratoire de Physique de Rayonnement LPR Faculté des Sciences et Techniques Université d’Abomey Calavi Abomey Calavi Republic du Benin Laboratoire d’Energétique et de Mécanique Appliquée Ecole Polytechnique d’Abomey Calavi Universite d’Abomey Calavi Abomey Calavi Republic of Benin

This research was conducted in the framework of the feasibility study related to FOCUSED-Benin project, the 5th work package of the YES-PV NIG BEN project financed by the German Government through its Ministry of Research and High Education (BMBF). The FOCUSED Benin project’s major objective is to protect the environment through the utilization of solar energy for drying agricultural products and table salt harvesting. Salt is important in human daily life. It is used for conservation of food, softening water, industrial processes, road de-icing, food seasoning, etc. Seawater evaporation, salt mining, and salt brine are the major sources of salt production worldwide. However, in West Africa, particularly in Benin Republic, table salt is produced using methods that negatively impact the ecology of the mangrove. This study aimed at investigating the current status of salt production in Benin Republic, its impact on the mangrove and its related health issues. Field visits, meeting with associations of women salt producers in the coastal region of the country, allowed to quantify the number of women associations dealing with salt production, their difficulties, and the impacts on the mangrove. Salt is a seasonal activity and is produced from January to May. One kilogram salt production, along with health issues reported by salt producers, requires approximately 1 kg of firewood obtained by cutting down mangrove. Salt price varies from 250CFA (€0.38) to 400FCFA (€0.61) per kg depending on the season. The women salt producers are not aware of the

关键词： Table Salt Brine Seawater Ecology Mangrove Health Issues

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Estimation of Thermodynamic Parameters for Better Conservation of Fresh Tomato (Lycopersicum esculentum)

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Advances in Chemical Engineering and Science 2023年第2期13卷 149-171页

作者： Clément Ahouannou Codjo Goudjinou Sibiath G. Osséni Julien Adounkpe waliou amoussa hounkpatin Basile Kounouhewa Laboratory of Energetic and Mechanic Applied (LEMA) High Polytechnic of Abomey-Calavi (EPAC) Abomey-Calavi University (UAC) Cotonou Republic of Benin Laboratory of Energetic and Mechanic Applied (LEMA) High Polytechnic of Abomey-Calavi (EPAC) Abomey-Calavi Univer-sity (UAC) Cotonou Republic of Benin Units of Research in Enzyme Engineering and Food (URGEA) Laboratory of Study and Applied Chemistry Research (LERCA) High Polytechnic of Abomey-Calavi Abomey-Calavi University Cotonou Republic of Benin Laboratory of Applied Ecology Faculty of Agronomic Sciences University of Abomey Calavi Cotonou Republic of Benin Laboratory of Human Nutrition and Food Sciences Faculty of Agronomic Sciences University of Abomey Calavi Cotonou Republic of Benin Laboratory of Radiation Physics Faculty of Science and Technology University of Abomey-Calavi (LPR/FAST/UAC Benin) Cotonou Republic of Benin

Knowledge of the state of water balance of agro-food products is an essential step in drying or storage operations for preservation. Our study made it possible to determine the thermodynamic parameters which influence the storage conditions of fresh tomatoes grown in the south of Benin;and to predict its hygroscopic behavior during post-harvest storage. The desorption isotherms obtained at 40℃, 50℃ and 60℃, by the static gravimetric method using saturated saline solutions, are compared with those of the theoretical models of Brunauer, Emmet and Teller (BET), SMITH, PELEG and Guggenheim-Anderson-Boer (GAB). An adjustment of the experimental points, on the theoretical models, was made thanks to the numerical method which exploits the fminsearch algorithm under the MATLAB software, version R2018a. The GAB model at 50℃ faithfully reproduces the experimental desorption curves for water activities from 5.5% to 82.3%. The net isosteric heat of sorption was determined using the Clausius-Clapeyron equation, it increases when the degree of dehydration of the product increases. The applied isokinetic theory and enthalpy-entropy compensation are consistent.

关键词： Tomato Isotherms Theoretical Trend Model Thermodynamic Properties Heat of Sorption

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Antibacterial Activities of the Ethanolic Extract of <i>Crateva adansonii</i>DC. (Capparidaceae) Harvested in Dassa-Zoumèin Central Bénin

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Open Journal of Medical Microbiology 2020年第2期10卷 46-57页

作者： Zinsou Franck Mignanwandé Roch Christian Johnson Armelle Sabine Yélignan hounkpatin Gratien Boni Armel Géraldo Houndeton Eustache Enock Houéto Wilfrid Hinnoutondji Kpètèhoto Madjid Olatoundé amoussa Interfaculty Center for Training and Research in Environment for Sustainable Development (CIFRED) University of Abomey-Calavi Abomey-Calavi Benin Technical Higher Teacher Training School (ENSET) National University of Sciences Technologies Engineering and Mathematics (UNSTIM) Abomey Benin Faculty of Sciences and Technology University of Abomey-Calavi Abomey-Calavi Benin

Objective: The present was initiated to study the antibacterial properties of the Crateva adansonii DC extract on germs commonly identified in skin and digestive infections in Benin as well as the reversion of resistance to these aforementioned germs. Method: The bacteria’s sensitivity test to extracts was carried out by the microdilution method in liquid medium as well as the MIC and the reversion of bacterial resistance. For the determination of the MBC, this technique is used coupled with spreading on agar medium. Results: The results show an antibacterial activity of the extract with MICs between 0.625 - 5 mg/ml. The CMB of Enterococcus faecalis ATCC 29212 is 2.5 mg/ml while that of Methicillin-resistant Staphylococcus aureus and Staphylococcus epidermidis CIP 8039 is 5 mg/ml. The reversion of bacterial resistance has shown a synergy of action between our extract and conventional antibiotics.

关键词： Antibacterial Activity Crateva adansonii Ethanolic Extract Benin

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