Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact von Adinsi, Laurent, Djibri‐Moussa, Imayath, Honfozo, Laurenda, Bouniol, Alexandre, Meghar, Karima, Alamu, Emmanuel O., Adesokan, Michael, Arufe, Santiago, Ofoeze, Miriam, Okoye, Benjamin, Madu, Tessy, Hotègni, Francis, Chijioke, Ugo, Otegbayo, Bolanle, Dufour, Dominique, Hounhouigan, Joseph D., Ceballos, Hernán, Mestres, Christian, Akissoé, Noël H.

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Proximate Composition, Mineral Profile and Trypsin-Inhibitory Activity of West African Leafy Vegetables: Influence of Urea Micro-Dosing and Harvest Time von Moussa, Modoukpe Imayath Djibril, Alashi, Adeola Monisola, Sossa-Vihotogbe, Carole Nadia Adjouavi, Akponikpe, Pierre Bienvenu Irenikatche, Baco, Mohamed Nasser, Djenontin, Andre Jonas, Aluko, Rotimi Emmanuel, Akissoe, Noel Houedougbe

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Improving food value chains for cereal doughs in West Africa: case study of mawè in Benin von Marcel Houngbédji, Marcel Houngbédji, Sègla Wilfrid Padonou, Sègla Wilfrid Padonou, Ana Maria d’Auchamp, Ana Maria d’Auchamp, Noël Akissoé, Noël Akissoé, Moses Dachariga Mengu, Moses Dachariga Mengu, Lene Jespersen, Lene Jespersen, D. Joseph Hounhouigan, D. Joseph Hounhouigan

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Boiled yam end‐user preferences and implications for trait evaluation von Honfozo, Laurenda, Adinsi, Laurent, Bouniol, Alexandre, Adetonah, Sounkoura, Forsythe, Lora, Kleih, Ulrich, Hounhouigan, Joseph D., Fliedel, Geneviève, Akissoe, Noël H.

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Cross-approaches for advising cassava trait-preferences for boiling von Honfozo, Laurenda F., Djibril Moussa, Imayath M., Adinsi, Laurent, Bouniol, Alexandre, Adetonah, Sounkoura, Chadare, Flora J., Padonou, Wilfried S., Hounhouigan, Joseph D., Forsythe, Lora, Akissoe, Noël H.

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Food quality profile of pounded yam and implications for yam breeding von Otegbayo, Bolanle, Oluyinka, Oroniran, Tanimola, Abiola R., Bisi, Fawehinmi, Ayomide, Alamu, Tomilola, Bolaji, Madu, Tessy, Okoye, Benjamin, Chijioke, Ugo, Ofoeze, Miriam, Alamu, Emmanuel Oladeji, Adesokan, Michael, Ayetigbo, Oluwatoyin, Bouniol, Alexandre, DJibril‐Mousa, Imayath, Adinsi, Laurent, Akissoe, Noël, Cornet, Denis, Agre, Parterne, Asfaw, Asrat, Obidiegwu, Jude, Maziya‐Dixon, Busie

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Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences von Arufe, Santiago, Ayetigbo, Oluwatoyin, Domingo, Romain, Adinsi, Laurent, Djibril Moussa, M. Imayath, Honfozo, Laurenda, Akissoé, Noël H., Bouniol, Alexandre, Mestres, Christian

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Contrasting effects of polysaccharide components on the cooking properties of roots, tubers and bananas von Mestres, Christian, Taylor, Mark, McDougall, Gordon, Arufe, Santiago, Tran, Thierry, Nuwamanya, Ephraim, Dufour, Dominique, Nakitto, Mariam, Meghar, Karima, Rinaldo, Dominique, Ollier, Lea, Domingo, Romain, Moreno, Jhon Larry, Delgado, Luis Fernando, Kouassi, Hermann Antonin, Diby, N'Nan Afoué Sylvie, Mbeguie‐A‐Mbeguie, Didier, Akissoe, Noël, Adinsi, Laurent, Rolland‐Sabate, Agnès

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Processing and quality attributes of gowe: a malted and fermented cereal-based beverage from Benin von Peter Fellows, Peter Fellows, Laurent Adinsi, Laurent Adinsi, Générose Vieira-Dalode, Générose Vieira-Dalode, Noël Akissoé, Noël Akissoé, Victor Anihouvi, Victor Anihouvi, Christian Mestres, Christian Mestres, Annali Jacobs, Annali Jacobs, Nomusa Dlamini, Nomusa Dlamini, Dominique Pallet, Dominique Pallet, D. Joseph Hounhouigan, D. Joseph Hounhouigan

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Production, consumption, and quality attributes of Akpan - a yoghurt-like cereal product from West Africa von Carole Sacca, Carole Sacca, Laurent Adinsi, Laurent Adinsi, Victor Anihouvi, Victor Anihouvi, Noël Akissoé, Noël Akissoé, Generose Dalode, Generose Dalode, Christian Mestres, Christian Mestres, Annali Jacobs, Annali Jacobs, Nomusa Dlamini, Nomusa Dlamini, Dominique Pallet, Dominique Pallet, Djidjoho Joseph Hounhouigan, Djidjoho Joseph Hounhouigan

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Comprehensive quality and potential hazards of gowe, a malted and fermented cereal beverage from West Africa. A diagnostic for a future re-engineering von Adinsi, Laurent, Mestres, Christian, Akissoé, Noël, Vieira-Dalodé, Générose, Anihouvi, Victor, Durand, Noël, Hounhouigan, D. Joseph

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Role of dough viscoelastic properties and rice variety in the thermal expansion and the quality of unconventional rice‐based bread: case of steamed‐cooked ‘Ablo’ von Dahdouh, Layal, Hounsou, Mathias, Matignon, Brigitte, Ricci, Julien, Madodé, Yann, Hounhouigan, Joseph, Akissoé, Noël, Mestres, Christian

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Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties von Iragaba, Paula, Adinsi, Laurent, Delgado, Luis Fernando, Nanyonjo, Ann Ritah, Nuwamanya, Ephraim, Wembabazi, Enoch, Kanaabi, Michael, Honfozo, Laurenda, Hotegni, Francis, Djibril‐Moussa, Imayath, Londoño, Luis Fernando, Bugaud, Christophe, Dufour, Dominique, Kawuki, Robert Sezi, Akissoé, Noël, Tran, Thierry

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How blanching and drying affect the colour and functional characteristics of yam ( Dioscorea cayenensis-rotundata) flour von Akissoé, Noël, Hounhouigan, Joseph, Mestres, Christian, Nago, Mathurin

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Occurrence of lactic acid bacteria and yeasts at species and strain level during spontaneous fermentation of mawè, a cereal dough produced in West Africa von Houngbédji, Marcel, Johansen, Pernille, Padonou, Sègla Wilfrid, Akissoé, Noël, Arneborg, Nils, Nielsen, Dennis S., Hounhouigan, D. Joseph, Jespersen, Lene

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A case of transdisciplinarity and collaborative decision making: the co‐construction of Gendered Food Product Profiles von Forsythe, Lora, Olaosebikan, Olamide, Teeken, Béla, Ngoh Newilah, Gérard, Mayanja, Sarah, Nanyonjo, Ann Ritah, Iragaba, Paula, Okoye, Benjamin, Marimo, Pricilla, Kenneth, Akankwasa, Adinsi, Laurent, Kendine Vepowo, Cedric, Sounkoura, Adetonah, Tinyiro, Samuel Edgar, Bouniol, Alexandre, Dufour, Dominique, Akissoé, Noel, Madu, Tessy

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Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari) von Escobar, Andrés, Rondet, Eric, Dahdouh, Layal, Ricci, Julien, Akissoé, Noël, Dufour, Dominique, Tran, Thierry, Cuq, Bernard, Delalonde, Michèle

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Microstructure and physico-chemical bases of textural quality of yam products von Akissoe, Noël, Mestres, Christian, Handschin, Stephan, Gibert, Olivier, Hounhouigan, Joseph, Nago, Mathurin

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Cross-cultural acceptance of a traditional yoghurt-like product made from fermented cereal von Akissoé, Noël H, Sacca, Carole, Declemy, Anne-Laure, Bechoff, Aurelie, Anihouvi, Victor B, Dalodé, Générose, Pallet, Dominique, Fliedel, Géneviève, Mestres, Christian, Hounhouigan, Joseph D, Tomlins, Keith I

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Sensory and physicochemical profiling of traditional and enriched gari in Benin von Adinsi, Laurent, Akissoé, Noël, Escobar, Andres, Prin, Laure, Kougblenou, Nadège, Dufour, Dominique, Hounhouigan, Djidjoho J., Fliedel, Geneviève

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