Dans le but d'établir la corrélation entre les résultats des lixiviats du LES et ceux des eaux souterraines (puits et piézos) et de surface (lac), des analyses en composantes principales et factorielles ont été réalisées. Ces analyses permettent d'avoir une vue mathématique exacte de la répartition des points correspondants aux prélèvements dans l'espace défini par les facteurs qui sont les éléments analysés. L'analyse en composante principale des paramètres physico-chimiques et microbiologiques des deux premiers axes de la corrélation explique à 68,19% la variabilité du niveau des paramètres physico-chimiques et à 75,88% celle liée à la concentration en microorganismes dans les eaux de tous les points échantillonnés autour des lixiviats. La relation entre les paramètres étudiés des différents points échantillonnés avec les lixiviats, par rapport à la qualité de l'eau, a été aussi examinée à l'aide d'une analyse factorielle des correspondances simples. Les résultats obtenus montrent que les deux premiers axes de la corrélation expliquent à 95, 67% toute la variabilité des paramètres de qualité de l'eau au niveau des stations.
Le séchage des aliments en Afrique est sujet à d'énormes contraintes dues au faible niveau de développement industriel et technologique. Le séchage est en général naturel et utilise du matériel rudimentaire. Dans ce travail, il a été conçu un nouveau matériel de séchage du poisson fermenté produit au Bénin. Ce produit appelé lanhouin est du poisson fermenté salé et mis à sécher dans des conditions très insalubres. Il a été étudié la performance du dispositif amélioré conçu pour le séchage du lanhouin dans les conditions naturelles de l'environnement de production. La température ambiante variait de 30 °C les matins à 27 °C en moyenne les soirs. Le dispositif de séchage inventé protège le poisson fermenté des infestations. Les poissons séchés par ce dispositif présentent une texture plus ferme sans odeur agressive et possèdent une humidité relative assez basse (42,64%) pour être conservés plus longtemps.
materials (61,70 %) ; but increase slightly the electric conductivity. This coagulant influences the pH of the treated leachates but has no effect on the temperature. Conclusion and Application: The calcined sawdust allows to obtain a better clarification of leachates. This work should interest the political powers and particularly the authorities of the cities of Cotonou and Ouidah for a better treatment of the leachates of LES.
F ood self-sufficiency in animal protein is nowadays a challenge for Benin's economic development. Fish products play a very important role in human nutrition. They constitute the most important source of animal protein in the diet of the Beninese population and represent 31.9% of the proteins of animal origin then 5.5% of the total proteins (FAO, 2016). In Benin, the supply of fishery resources is proving difficult on an ongoing basis because of overfishing, which is leading to a considerable reduction in fish stocks. Despite this, some of these resources are used for the production of farmed food. This is the case of flour and fish oil considered as good food for fish. It is therefore imperative to promote fish farming in its diversification in order to reduce, on the one hand, the import of frozen fish research Article Abstract | In order to make maggot meal (Musca domestica) available for use in fish feed, a production experiment was conducted to determine the easy harvesting method to maximize maggot production density by surface unit with appropriate technological means for their drying. For example, the simple sifter (MTS), hot water (MEC), single water (MES), hot water sifter (MTEC) and single water sifter (MTES) methods were tested in triplicate for the harvest of maggots from the same type of production substrate (2: 1 ratio of viscera and soy cake) and four technological means (sun drying sifter, improved sun drying device, freeze-dryer and electric oven) used to dry the maggots harvested. The results showed that in addition to the harvesting time, which varies according to the harvesting method, there is a significant difference (P<0.05) for the density of production of maggots by unit area with the best density obtained with the sifter method-hot water (MTEC, 833.33 g.m-2). The drying of the maggots in the freeze dryer and in the improved sun drying device allowed a better preservation of the physical appearance of the maggots with a better biochemical composition, especially in crude proteins (P>0.05). From this experiment, the best method of harvesting maggots is that using the sifter associated with hot water and the improved sun drying device is the effective technological means of drying maggots because it allows for a good content in protein and does not require energy cost.
Animal fats, are used in several western countries in industrial sectors as energy, oleochemistry, animal and human feed but stay under-utilized through Africa. The aim of the present study was to purify and stabilize fats of Bos taurus Linnaeus (BTL) and Sus scrofa domesticus Erxleben (SSDE) from Benin for various uses. Fats from BTL and SSDE were purified using local reagents, for the first time in Benin. The physicochemical properties, nutritional composition and the fatty acid profile were determined, with also, their preserving times. The GC/FID analyzes shown that 100 g of purified BTL fat contained 65.76% of saturated fatty acids (SFA), 31.83% of monounsaturated fatty acids (MUFA) and 2.41% of polyunsaturated fatty acids (PUFA). In the SSDE fat, 48.57% of SFA, 38.59% of MUFA and 12.84% of PUFA were obtained. The studied fats were rich in unsaturated fatty acids (UFA) such as oleic acid (34% and 26% and for SSDE and BTL respectively) and linoleic acid (11% and 1% for SSDE and BTL respectively). Their major saturated acids were palmitic and stearic acids, with respectively 25% and 35% for BTL fat and 25% and 21% for SSDE fat. The physicochemical parameters such as acid, peroxide, iodine and saponification indexes of the two fats were in agreement with the Codex Stan 211 (1999) recommendations, during all the conservation time. The preserving times of the two purified fats varied according to the temperature of conservation. These purified fats, with interesting physicochemical properties, could be used in agri-food, energy, oleochemistry, cosmetology.
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