Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds): Exploration of processing alternatives for a hard-to-cook but promising wild legume

Moustapha Soungalo Drabo, Aly Savadogo, Katleen Raes

Emergence of New Delhi Metallo-β-Lactamase (NDM) Genes Detected from Clinical Strains of Escherichia coli Isolated in Ouagadougou, Burkina Faso

Boukare´ Kabore´ , Henri S. Oue´draogo,Oumarou Zongo,Ganame´ Abasse Oue´draogo, François Tapsoba,Sanogo Bougma, Koudbi Jacob Zongo, Boukare´ Zeba, Yves Traore´, Idrissa Sanou, Aly Savadogo

Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

Blaise Waongo, Maude Pupin, Matthieu Dubanc, Gabrielle Chataignec, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere

Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides

Blaise Waongo, Maude Pupin, Matthieu Duban, Gabrielle Chataigne, Oumarou Zongo, Hama Cisse, Aly Savadogo, Valérie Leclere

Technological, Nutritional and Organoleptic Characteristics of Six Formulations of Composite Flours Based on Sorghum Added or Not With Moringa Leaves Powder

Dabo Rasmata, Hama-Ba Fatoumata, Tapsoba Fidèle Wend-Bénédo, Savadogo Prisca Pengdwendé, Savadogo Aly