Production capacity, marketing circuit and consumption of zoom-koom sold in the city of Ouagadougou in Burkina Faso

94. SOMA MASSIEKE Adama Abdoul Razaak, Fidèle Wend-bénédo TAPSOBA, Donatien KABORE, Issaka SEOGO2, Abel TANKOANO, Mamoudou H. DICKO, Aboubacar TOGUYENI1 et Hagrétou SAWADOGO-LINGANI

Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso

95. TAPSOBA Fidèle Wend-bénédo, Hagrétou SAWADOGO-LINGANI, Donatien KABORE, Diarra COMPAORE-SEREME and Mamoudou H. DICKO

Mango processing methods and level of knowledge of quality standards by actors in mango enterprise in Burkina Faso

96. KANTE-TRAORE Hyacinthe, Hagrétou SAWADOGO-LINGANI1, Issiaka SEOGO, Donatien KABORE et Mamoudou H. DICKO

Phytochemistry and Agro-Industrial Potential of Native Oilseeds fromWest Africa: African Grape (Lannea microcarpa), Marula (Sclerocarya birrea), and Butter Tree (Pentadesma butyracea)

HILOU Adama, Adjima Bougma and Mamoudou H. DICKO

Assessment of the impact of gas dryer bb equipment on the quality of kilichi a traditional dried beef

99. TIENDREBEOGO Stéphanie C. W., Hagrétou Sawadogo-Lingani, Donatien Kaboré, Serges SAMANDOULOUGOU, et Mamoudou H. DICKO