Susceptibility of steeped and heat dried cowpea flour to fungal growth and aflatoxins production
Ayihadji Paul Ferdinand Houssou1*, Kpodo Kpodo2, Pascal Fandohan1, Bonaventure Cohovi Ahohuendo3 and Djidjoho Joseph Hounhouigan3
1Programme on Agricultural and Food Technology, National Institute of Agricultural Research of Benin, P. O. Box 128, Porto-Novo, Republic of Benin.
2The Council for Scientific and Industrial Research (CSIR), Food Research Institute, Department of Food Chemistry, P. O. Box M. 20. Accra, Ghana.
3Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 P. O. Box 526 Cotonou, Republic of Benin.
Email: [email protected]
