Evidence map›Paper›PMID 36158106›Full record

ArticleHeliyon2022

Processing and preservation methods of Wagashi Gassirè, a traditional cheese produced in Benin.

Dossou Wanignon Alphonse, Seko Orou Baké Marie Thérèse, Komagbe Gwladys, Sessou Philippe, Youssao Abdou Karim Issiaka, Farougou Souaïbou, Hounhouigan Djidjoho Joseph, Mahillon Jacques, Mongbo Rock, Poncelet Marc and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Review
  2. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

15 authors.

Dossou Wanignon AlphonseDepartment of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium.
Seko Orou Baké Marie ThérèseLaboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Komagbe GwladysResearch Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin.
Sessou PhilippeResearch Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin.
Youssao Abdou Karim IssiakaLaboratory of Animal Biotechnology and Meat Technology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin.
Farougou SouaïbouResearch Unit on Communicable Diseases, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Abomey-Calavi, Benin.
Hounhouigan Djidjoho JosephLaboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Mahillon JacquesLaboratory of Food and Environmental Microbiology, Faculty of Bioscience Engineering, Catholic University of Louvain, Louvain-la-Neuve, Belgium.
Mongbo RockLaboratory of Analysis of Social Dynamics and Development, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Poncelet MarcObserving Recomposing Worlds, Faculty of Social Sciences, University of Liège, Liège, Belgium.
Madode Yann EméricLaboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.
Douny CarolineDepartment of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium.
Scippo Marie-LouiseDepartment of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium.
Clinquart AntoineDepartment of Food Science & FARAH, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium.
Azokpota PaulinLaboratory of Food Sciences, Faculty of Agronomic Sciences, University of Abomey-Calavi, Abomey-Calavi, Benin.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Purpose: Wagashi Gassirè (WG) is a traditional cheese produced from cow milk following local processing methods in Benin. The aim of this study was to describe the milk processing methods and the preservation practices with the objective of improving WG production and sanitary quality. Methods: A survey was carried out among 390 actors (84 dairy farmers, 165 producers, 53 traders, and 88 consumers) from two municipalities (Dassa and Nikki) in Benin. Results: WG is highly preferred by consumers for its whiteness (63.0%), softness (24.7%), smoothness (19.2%), and firmness (13.7%). WG production is based on the coagulation of milk using Conclusions: Six WG production and six preservation methods were identified after the survey among WG producers and traders. Future studies should assess the sanitary and physico-chemical quality of WG from the identified processing and preservation methods. The next step of research should be also focused on the development of specific standards to produce a better quality of WG.

Indexed as

Calotropis proceraChemical contaminantsMilkSanitary qualityTraditional cheese

Identifiers

PMID36158106
PMCPMC9489737

What OpenQuestion holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.