Anti-Nociceptive and Anti-Inflammatory Properties of Polyphenol-Rich Fractions of Roots from Ximenia americana L., (Olacaceae), in Experimental Mice

89. KONATE Kiessoum, Ouattara Nabéré, Méa Arsène, Alain Souza, et Mamoudou H. DICKO

Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

90. KANTE-TRAORE Hyacinthe, Hagrétou SAWADOGO-LINGANI, Charles PARKOUDA, Judith P. M. SAMADOULOUGOU–KAFANDOand Mamoudou H. DICKO

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

91. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Donatien Kaboré, Sandrine Zongo, Diarra Compaoré-Sérémé and Mamoudou H. DICKO

Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

93. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, Hadou Haro, Mamoudou H. DICKO, Ndegwa Henry Maina

Consumption behaviour and nutritional quality of leguminous from Burkina Faso

. HAMA-BA Fatouma, SIEDOGO Maimouna, OUEDRAOGO M., Dao A., Mamoudou H. DICKO, and Brehima DIAWARA