Dr. Konfo Tétédé Rodrigue Christian

Senior Lecturer
School of Science and Techniques for Preservation and Processing of Agricultural Products (ESTCTPA), National University of Agriculture, Benin

Highest Degree
Ph.D. in Microbiology and Food Biotechnology from University of Abomey Calavi, Benin

My URL
https://livedna.org/229.38388

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Area of Interest:

Biotechnology
Agricultural Microbiology
Bioprocess Engineering and Fermentation Technology
Microbial Biotechnology
Medicinal Plants

Selected Publications

  1. Konfo, T.R.C., F.M.C. Djouhou, Y.A. Koudoro, E. Dahouenon-Ahoussi, F. Avlessi, C.K.D. Sohounhloue and J. Simal-Gandara, 2023. Essential oils as natural antioxidants for the control of food preservation. Food Chem. Adv., Vol. 2. 10.1016/j.focha.2023.100312.
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  2. Virginie, G., K.T.R. Christian, N. Guevara, A.D.C. Pascal, A. Felicien and S.K.C. Dominique, 2022. Biofuel potentiality of pineapple peelings in the presence of the yeasts saccharomyces cerevisiae and saccharomyces carlsbergensis. Am. J. Phys. Chem., 11: 102-109.
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  3. Olayé, T., C.T.R. Konfo, Y.A. Koudoro, C.P.A. Dossa and G.S.R. Bogninou et al., 2022. Natural chemical compounds from plants extract for prevention and treatment of oral infections: A review. Int. J. Biosci., 20: 21-38.
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  4. Noumavo, A.D.P., H. Sina, N. Tovide, D.Y. Dognon and S.K. Houessou et al., 2022. Manufacturing process and hygienic and technical shortcomings of fruit juices production in Southern Benin. Am. J. Food Sci. Technol., 10: 200-206.
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  5. Konfo, C.T.R., M.V. Aïssi, Y.A. Koudoro, G.M. Bocoga, E. Dahouénon-Ahoussi and D.C.K. Sohounhloué, 2022. Formulation of a flavored drink based on sapodilla puree, pineapple juice and lemongrass essential oil. Int. J. Biochem. Res. Rev., 31: 38-48.
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  6. Konfo, C.T.R., C.C.K. Tchekessi, R.T.M. Bleoussi, A.Y. Koudoro and T. Olayé et al., 2022. Functional potential of yellow mombin (Spondias mombin L.) grape, fruit from a neglected and underutilized species. GSC Biol. Pharm. Sci., 19: 139-147.
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  7. Konfo, C.T.R., A.Y. Koudoro, E.S.C.A Dèdéhou, A.E.B. Djogbe and C.C. Tchekessi et al., 2022. Formulation and quality assessment of a shandy drink based on local beer tchakpalo and orange juice in Benin. Int. J. Agric. Biol. Res., 38: 314-320.
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  8. Christian, K.T.R., A.M. Vahid, K.A. Yaya, T.R. Alice, D.A. Edwige and S.C.K. Dominique, 2022. Development, microbiological and organoleptic quality of seasoned flour for the preparation of amiwô, a cooked maize paste in Benin. Am. J. Food Sci. Technol., 10: 147-152.
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  9. Alain, K.Y., K.T.R. Christian, B.O.D. Emmanuel, F. Avlessi, E. Dahouenon-Ahoussi and D. Sohounhloue, 2022. Valorization of Vitellaria paradoxa butter in cosmetics and agrifood in Africa. GSC Adv. Res. Rev., 10: 96-104.
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  10. Tchekessi, C.C.K., C.T.R. Konfo, R.T.M. Bleoussi, K.C.M. Seho and A.A.M. Djogbe et al., 2021. Evaluation of the microbiological quality of soy cheeses sold at the Dantokpa market in the municipality of Cotonou in Benin. Microbiol. Res. J. Int., 31: 21-26.
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  11. Konfo, C.T.R., A.Y. Koudoro, Y.E. Kpoclou, F.M.C. Djouhou, F. Avlessi, E. Dahouenon-Ahoussi and D. Sohounhloue, 2021. Street food as potential sources of Covid-19 disease propagation in central and West Africa: A short review. World J. Adv. Res. Rev., 10: 14-23.
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  12. Dévi, G.M.D., D.R. Gnimabou, K.T.R. Christian, K. Brice and B.M. Farid, 2020. Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin. GSC Biol. Pharm. Sci., 11: 166-176.
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  13. Degnon, R.G., C.T. R. Konfo, B. Kpatinvoh, H.C. Bossa and Y.N. Dagnon, 2020. Evaluation of the quality of a yogurt produced by partial substitution of cow milk by soybean milk in Benin. Int. J. Curr. Res. Biosci. Plant Biol., 7: 1-6.
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  14. Bleoussi, R.T.M., C.T.R. Konfo, C.C.K. Tchekessi, P.A. Sachi and J.S.B. Banon et al., 2020. Nutritional quality and use of whey in human food for its valorization. World J. Adv. Res. Rev., 8: 284-293.
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  15. Allagbé, A.C., R.G. Degnon, C.T.R. Konfo, B. Kpatinvoh and B.M. Farid, 2020. Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives. World J. Adv. Res. Rev., 6: 129-138.
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  16. Allagbe, A.C., R.G. Degnon and C.T.R. Konfo, 2020. Development, physico-chemical and microbiological characterization of a cube broth based on lanhouin stabilized using plant extracts. Int. J. Adv. Res., 8: 299-306.
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  17. Konfo, C.T.R., 2019. Food and living habits of diabetic patients type 2 monitored to departmental hospital center (CHD) atacora (Benin). J. Biomed. Pharm. Res., 8: 31-40.
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  18. Hounkpè, L.H., J. Adovèlandé, A.F.A.D. Bossou, C.T.R. Konfo and Y.A. Koudoro et al., 2019. Nutritional valorization and chemical composition of seeds of Hibiscus sabdariffa sabdariffa from Benin. Am. J. Food Sci. Technol., 7: 146-151.
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  19. Dègnon, G.R., T.R.C. Konfo, S.E. Adjou, O.E.N. Amidou and E. Dahouenon-Ahoussi, 2019. Efficiency of the ice-salt mixture in the conservation of trevallies (Caranx hippos) caught at the artisanal fishing port of Cotonou (Southern Benin). Int. J. Biosci., 14: 41-47.
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  20. Brice, K., B. Alexandrine, K. Christian, Z. Elisabeth and D.A. Edwige, 2019. Efficacy of jute bags impregnated with plant extracts in the post-harvest protection of cowpeas in Benin. Elixir Agric., 127: 52625-52628.
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  21. Bossou, A.F.A.D., J. Adovèlandé, G.S.R. Bogninou and L.H. Hounkpè, 2019. Nutritional evaluation and physico-chemical characterization of vegetable oil extracted from Hibiscus sabdariffa sabdariffa seeds produced in Benin. World J. Pharm. Pharm. Sci., 8: 1363-1380.
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  22. Basile, S.G., C.N. Worou, A.S. Alphonse, K.N. Arnaud and K.T.R. Christian et al., 2019. Comparative study of the food habits of populations in Southern Benin. Int. J. Curr. Res. Biosci. Plant Biol., 6: 1-8.
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  23. Justin, B.G., C.B. Christophe, C.W. Nicodème, O.E Azaratou and K.T.R. Christian et al., 2018. Evaluation of the importance of yam cossettes flour couscous (Wassa-wassa tchigan) in the diabetics diet in Benin. Am. J. Food Sci. Technol., 6: 1-6.
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  24. Degnon, G.R., T.R.C. Konfo, S.E. Adjou and E. Dahouenon-Ahoussi, 2018. Evaluation of production conditions, physico-chemical and microbiological quality of cassava chips (Manihot esculanta Crantz) in the commune of Bassila (Northern Benin). Int. J. Biol. Chem. Sci., 12: 1528-1541.
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  25. Bokossa, A.H., C.T.R. Konfo, B.T.D. Kpatinvoh, E. Dahouenon-Ahoussi and P. Azokpota, 2018. Manufacturing processes and physicochemical characteristics of palm oils from artisanal production in Benin (A review). Am. J. Food Sci. Technol., 6: 181-186.
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  26. Chabi, N.W., M.N.C. Aklan, A.M.D. Sanni, C.T.R. Konfo and J. Sossa-Hiffo et al., 2017. Impact of peroxisome proliferator-activated receptor gamma SNP C161T gene on lipid parameters linked to diabetes mellitus in Cotonou (Benin). Am. J. Biomed. Res., 5: 39-45.
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  27. Zannou, A., C.T.R. Konfo, M.A.N. Gbaguidi and E. Ahoussi-Dahouenon, 2015. Antimicrobial activity of extracts from Cymbopogon citratus L. and of Mentha spicata L. against fungal and bacterial strains isolated from Peuhl's cheese (Waragashi) produced in Benin. Int. J. Adv. Res., 3: 1684-1695.
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  28. Konfo, C.T.R., N.M.W. Chabi, E. Dahouenon-Ahoussi, M. Cakpo-Chichi, M.M. Soumanou and D.C.K. Sohounhloue, 2015. Improvement of african traditional sorghum beers quality and potential applications of plants extracts for their stabilization: A review. J. Microb. Biotechnol. Food Sci., 5: 190-196.
    CrossRef  |  Direct Link  |  

  29. Ahoussi, L.A., P.E.S. Ahouandjinou, C.T.R. Konfo, B.B. Yehouenou and M.S. Gnansounou et al., 2015. Valorization of pineapple produced in Benin: Production and evaluation of wine quality parameters. Int. J. Adv. Res., 3: 830-840.
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  30. Konfo, C.T.R., N.W. Chabi, J. Agbadjizo, E. Dahouenon-Ahoussi, M. Soumanou and D.C.K. Sohounhloue, 2014. Influence of hemizygia bracteosa (benth) sheet on the quality of sorghum beer "Tchakpalo" produced in Benin. Int. J. Innovation Appl. Stud., 7: 453-463.
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Member since June, 2022