Microbiological characteristics of bread dough and nutritional quality of “Tabnen‑naow,” ethnic artisan bread in Burkina Faso

François Tapsoba1* , Nicolas Ouédraogo2, Boureima Kagambèga3, Ali Ouédraogo1, Oumarou Zongo4, Fulbert Nikièma5 and Aly Savadogo1

Food consumption and dietary diversity associated with breastfeeding mod of children aged 6-23 months in Ouagadougou, Burkina Faso

Sanogo BOUGMA1 , Boureima KAGAMBÉGA1,2, François TAPSOBA1, Aminata SANOU1, Laurencia Toulsoumdé SONGRÉ-OUATTARA3  and Aly SAVADOGO1 

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, Bacillus and Yeast of Probiotic nterest Isolated from Fermented Porridges.

Boureima Kagambèga1*, Namwin Siourimè Somda2, Hama Cissé1, Oumarou Zongo1,3, Yves Traoré1, Aly Savadogo1

Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

Oumarou Zongo, Urbain Zongo, Hama Cissé, Boureima Kagambéga, Bakary Tarnagda, Jean-Ulrich Muandze Nzambe, Adama Sawadogo, François Tapsoba, Cheikna Zongo, Yves Traoré, Aly Savadogo

A BRIEF DISCUSSION ON CURDLING TECHNOLOGY, MICROBIOLOGICAL RISKS AND CONTAMINANTS OF FERMENTED MILK NAMED BÎISIM MISSIGA

Cissé Hama1 Zongo Oumarou2 Tarnagda Bakary3 Abdoullahi Hissein Ousman4 Kagambèga Boureima5 Ouédraogo Abasse Ganamé6 Sawadogo Adama7 Traoré Yves8 Savadogo Aly9+