This study aimed to evaluate the microbiological characteristics of bread dough and the nutritional quality of “Tabnennaow,” an ethnic artisan bread consumed mainly in Burkina Faso. Originating in Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons, such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisan bread. However, there is insufcient information in the literature about the nutritional quality and technology of artisan bread in Burkina Faso. For this purpose, surveys were conducted among artisan bakers in fve artisan bread production units in Ouagadougou, using survey forms to draw the production
diagram. The microbiological characteristics of bread dough were evaluated using standard microbiology methods.
Lastly, the nutritional quality of ethnic artisan bread was determined using standard techniques. All the bakers were
male, between 22 and 34 years old, with an average age of 27.8±5.1 years. They all used wheat four, mainly (80%)
from the Grand Moulin du Faso (GMF). The Baker’s dough fermentation was done at room temperature using dry or
lyophilized yeast. The interesting microorganisms (yeasts, lactic acid bacteria) were present in all the bread dough
samples. The yeast (2.5 108 CFU/g) and lactic acid bacteria (2.27 107 CFU/g) were abundant apart from the one bread dough, which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), and minerals such as iron (11.56 to 89.27 mg/kg), calcium (00.00–290.03 mg/kg), and zinc (69.18±36.74 to 389.10±32.89 mg/kg). The nutritional composition revealed that ethnic artisan bread could contribute signifcantly to a healthy diet and food security.