Prof. Dr. Victor B. Anihouvi
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Prof. Dr. Victor B. Anihouvi

Professor
Universite d`Abomey-Calavi, Benin


Highest Degree
Ph.D. in Food Sciences from University of Ghana, Ghana

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Biography

Victor Bienvenu ANIHOUVI is Associate Professor at the Schol of Nutrition, Sciences and Food Technology, University of Abomey-Calavi, Republic of Benin. Prof. Anihouvi has over 70 scientific papers and projects either presented or published. He is an internationally recognized expert in areas of Food Science including food technology, food mircobiology, food quality and food safety management.

Area of Interest:

Food Science and Technology
100%
Fermentation Technology
62%
Food Microbiology
90%
Food Processing
75%
Food Safety
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Paudyal, N., V. Anihouvi, J. Hounhouigan, M.I. Matsheka and B.S. Monang et al., 2017. Prevalence of foodborne pathogens in food from selected African countries-A meta-analysis. Int. J. Food Microbiol., 249: 35-43.
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  2. Kpoclou, Y.E., V.B. Anihouvi, P. Azokpota, M.M. Soumanou, S. Marie-Louise and D.J. Hounhouigan, 2017. Pest and mould infestation of smoked shrimp and preventive measures for storage in cottage industry. Indian J. Traditional Knowledge, 16: 95-99.
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  3. Semassa, J.A., V.B. Anihouvi, A. Adjanohoun, W. Padonou, J. Gbenou and L. Baba-Moussa, 2016. Physical and technological parameters of maize varieties (Zea mays L.) grown in the southern parts of Benin and the influence of chemical composition. Food Nutr. Sci., 7: 1386-1400.
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  4. Semassa, A.J., V.B. Anihouvi, S.W. Padonou, D. Aly, A. Adjanohoun and L. Baba-Moussa, 2016. Evaluation of mineral composition of endogenous and improved varieties of maize (Zea mays) cultivated in Southern Benin. Afr. J. Agric. Res., 11: 3816-3823.
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  5. Kindossi, J.M., V.B. Anihouvi, O.O.D. Akpo-Djenontin, G. Vieira-Dalode, M. Hounsou, N.H. Akissoe and D.J. Hounhouigan, 2016. Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer. Afr. J. Food Sci., 10: 227-237.
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  6. Kindossi, J.M, V.B. Anihouvi, G. Vieira-Dalode, N.H. Akissoe and D.J. Hounhouigan, 2016. Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design. Food Sci. Nutr., 4: 261-268.
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  7. Dedeho, E., J. Dossou, V Anihouvi and M.M. Soumanou, 2016. A review of cashew (Anacardium occidentale L.) apple: Effects of processing techniques, properties and quality of juice. Afr. J. Biotechnol., 15: 2637-2648.
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  8. Akpo-Djenontin, D.O.O., V.B. Anihouvi, V.P. Vissoh, F. Gbaguidi and M. Soumanou, 2016. Processing, storage methods and quality attributes of spices and aromatic herbs in the local merchandising chain in Benin. Afr. J. Agric. Res., 11: 3537-3547.
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  9. Kpoclou, E.Y., V.B. Anihouvi, P. Azokpota, M.M. Soumanou and C. Douny, 2014. Effect of fuel and kiln type on the polycyclic aromatic hydrocarbon (PAH) levels in smoked shrimp, a Beninese food condiment. Food Addit. Contam., 31: 1212-1218.
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  10. Sossa-Vihotogbe, A.N.C., V.B. Anihouvi, H.N. Akissoe, L.G. Amadji and D.J. Hounhouigan, 2013. Effect of organic and mineral fertilization on proximate composition of three leafy vegetables harvested at different periods. Int. J. Biol. Chem. Sci., 7: 271-286.
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  11. Kpoclou, E.Y., V.B. Anihouvi, P. Azokpota, M.M. Soumanou and G. Daube et al., 2013. Microbiological and Physico-Chemical Quality of Smoked Shrimp, an Expanding Food Condiment in Beninese Local Markets. Food Public Health, 3: 277-283.
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  12. Kpoclou, E.Y., V.B. Anihouvi, M.L. Scippo and J.D. Hounhouigan, 2013. Preservation practices and quality perception of shrimps along the local merchandising chain in Benin. Afr. J. Agric. Res., 8: 3405-3414.
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  13. Kindossi, J.M., O.O.D. Akpo-Djenontin, V.B. Anihouvi, N. Akissoe and A.L. Declemy et al., 2013. Sensory evaluation and consumer acceptability of an African fish based flavouring agent and taste enhancer. Indian J. Appl. Res., 3: 62-66.
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  14. Bankole, H.S., A.J. Semassa, V.B. Anihouvi, T.V. Dougnon, M. Legonou and F. Toukourou, 2013. Insulation test of Listeria in raw milk in Benin. Int. J. Curr. Microbiol. Appl. Sci., 2: 396-400.
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  15. Baba-Moussa, F., A. Adjanohoun, V.B. Anihouvi, H. Ahouandjnou and S. Sanni et al., 2013. Quality-based microbial contamination analysis of nutraceuticals. Int. Res. J. Biol. Sci., 2: 46-51.
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  16. Anihouvi, D.G.H., A.P.P. Kayode, V.B. Anihouvi, P. Azokpota, S.O. Kotchoni and D.J. Hounhouigan, 2013. Microbial contamination associated with the processing of tchachanga, a roasted meat product. Afr. J. Biotechnol., 12: 2449-2455.
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  17. Vihotogbe-Sossa, C.N.A., N.H. Akissoe, V.B. Anihouvi, B.C. Ahohuendo, A. Ahanchede, A. Sanni and D.J. Hounhouigan, 2012. Endogenous Knowledge of four leafy vegetables used by rural populations in Benin. Ecol. Food Nutr., 51: 22-39.
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  18. Sacca, C., L. Adinsi, V. Anihouvi, N. Akissoe and G. Dalode et al., 2012. Production, consumption, and quality attributes of Akpan- a yoghurt-like cereal product from West Africa. Food Chain, 2: 207-220.
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  19. Kindossi, J.M, V.B. Anihouvi, G. Vieira-Dalode, N.H. Akissoe, A. Jacobs, N. Dlamini, D. Pallet and D.J. Hounhouigan, 2012. Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa. Food Chain, 2: 117-130.
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  20. Anihouvi, V.B., J.M. Kindossi and J.D. Hounhouigan, 2012. Processing and quality characteristics of some major fermented fish products from Africa: a critical review. Int. Res. J. Biol. Sci., 1: 72-84.
  21. Anihouvi, V.B., E.Y. Kpoclou and J.D. Hounhouigan, 2012. Use of starter cultures of Bacillus and Staphylococcus in the controlled fermentation of Lanhouin, a traditional fish based condiment from West Africa. Afr. J. Microbiol. Res., 22: 4767-4774.
  22. Anihouvi, V.B., E.O. Afoakwa, E. Sakyi-Dawson, G.S. Ayernor and J.D. Hounhouigan, 2012. Application of Response Surface Methodology for studying the effect of processing conditions on the biochemical and quality characteristics of cassava fish (Pseudotolithus sp.) during fermentation. Int. J. Eng. Sci. Technol., 4: 4460-4470.
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  23. Anihouvi, V.B., G.S. Ayernor, E. Sakyi-Dawson and J.D. Hounhouigan, 2011. Response surface methodology for optimising the fermentation conditions during the processing of cassava fish (Pseudotolithus sp) into lanhouin. Int. J. Eng. Sci. Technol., 3: 7085-7095.
  24. Anihouvi, V.B., E. Sakyi-Dawson, G.S. Ayernor and J.D. Hounhouigan, 2009. Biochemical changes and aroma development during the spontaneous fermentation of cassava fish into lanhouin and their influence on product acceptability. J. Aquat. Food Prod. Technol., 18: 370-384.
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  25. Anihouvi, V.B., E. Sakyi-Dawson, G.S. Ayernor and J.D. Hounhouigan, 2007. Microbiological changes in naturally fermented cassava fish (Pseudotolithus sp) for lanhouin production. Int. J. Food Microbiol., 116: 287-291.
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  26. Anihouvi, V.B., G.S. Ayernor, J.D. Hounhouigan and E. Sakyi-Dawson, 2006. Quality characteristics of Lanhouin: A traditionally processed fermented fish product in the republic of benin. Afr. J. Food Agric. Nutr. Dev., 6: 1-15.
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