Nowadays, local plant-based infusions represent the second most consumed drink in the world after water because of their therapeutic virtues. Several types of infusions are produced from different local plants and consumed in Burkina Faso. However, there are few studies on the production technology and the quality of these infusions. This study aimed at assessing the production technology and the quality of lemongrass, kinkeliba and moringa leaves-based material used for infusions. For this purpose, 12 batches of samples from different manufacturers were collected for microbiological and physico-chemical analyses. Microbiological analyses revealed a total absence of Salmonella and
Shigella in all infusions as well as a total flora, spore-forming flora, total coliforms and thermotolerant coliforms counts within normal ranges according to the European Pharmacopoeia standards for microorganisms and to the Burkina Fasostandards (NBF) for yeasts and molds. All infusions were therefore of satisfactory microbiological quality.Physicochemical analyses indicated dry matter values of 92.42±0.71, 91.63±4.20, and 91.10±1.80% for kinkeliba, lemongrass, and moringa dried leaves, respectively. Moisture values were 7.25±0.76, 8.37±4.20, and 8.90±1.80% for kinkeliba, lemongrass, and moringa dried leaves, respectively. Infusions obtained from the dried local plants leaves gave average pH values of 6.46±0.12, 5.97±0.26, and 6.00±0.10 for kinkeliba, lemongrass, and moringa infusions,
respectively. Acidity values obtained were 0.04±0.01, 0.05±0.01, and 0.00±0.00 for kinkeliba, lemongrass,
and moringa infusions, respectively. The results indicate that 50% of the kinkeliba infusions and 75% of
the lemongrass infusions complied with the NBF standards related to moisture. On the other hand, 34%
of the samples had acidity levels that complied with the NBF standards. Overall, results indicate that
majority of infusions prepared from dried leaves of kinkeliba, lemongrass and moringa complied with
standards, reflecting an acceptable level of good hygiene and manufacturing practices of local manufacturers. However, the study suggests the necessity to improve the drying processes in order to reach a better-quality level regarding physicochemical and microbiological quality

: Infusions, local plants, technology, quality