O'moabu is a traditional dough made from fermented cereal dough by the Gourmachema tribe in the East
Region of Burkina Faso. The technological, physicochemical and microbiological characteristics of this food,
have been poorly documented. This study aimed to evaluate the characteristics of the fermented dough used in
the production of O'moabu. Data on production technology were collected through a survey. Physicochemical,
microbiological and biochemical analyses were conducted using standard methods. The assessment enabled the
generation of a typical production diagram for O'moabu. Concerning physicochemical characteristics, pH ranged
from 5.57 ± 0.02 to 6.08 ± 0.02, while titratable acidity varied between 0.41 ± 0.01 and 1.04 ± 0.01 g lactic
acid/100 g. Regarding microbiological characteristics, total aerobic mesophilic flora ranged from 1.1x105 ± 27
to 4.6x107 ± 10 CFU/g, yeasts from 5x102 ± 37 to 9.5x104 ± 33 CFU/g and lactic acid bacteria from 1x104 ± 25
to 6.7x105 ± 27 CFU/g. Morphological and biochemical tests showed that the yeast isolates belonged to the
genera Saccharomyces sp. (50%), Candida sp. (18.75%), Torulaspora sp. (25%) and Kluyeverommyces sp.
(6.25%). The lactic acid bacteria belonged to the genera Lactobacillus sp. (37.5%), Streptococcus sp. (12.5%),
Leuconostoc sp. (25%) and others genera (25%). These yeasts and lactic acid bacteria work in symbiosis to
ferment O'moabu dough.

O'moabu, Fermented dough, Biochemical characteristics, Microbiological characteristics