Publications (8)
ARTICLE
Isolation, Phenotyping and Antimicrobial Activity of Bacillus spp. from Fermented Zamné, a Fermented Condiment from Senegalia macrostachya Seeds
Anaïs Kady Coulibaly, Henri Sidabéwindin Ouédraogo, Aimée W. D. B. Guissou, Charles Parkouda and Aly Savadogo
Background: Fermented Zamné is a traditional condiment produced from Senegalia macrostachya seeds.
Aims: This study aims to isolate and characterise predominant Bacillus-related bacteria from fermented Zamné and to evaluate
their antimicrobial activity against selected indicator microorganisms.
Methods: A total of 65 aerobic mesophilic bact(...)
Fermented Zamné; Bacillus spp.; alkaline fermentation; antimicrobial activity; fermented condiments; starter cultures.
ARTICLE
Nutritional composition and bioactive compound of mango kernels and peels: Valorization of by-products
Wendkouni Marguerite Bamogo, Abel Tankoano, W.D.B. Aimée Guissou, Mah Alima Esther Traoré, Hyacinthe Kante-Traore, Charles Parkouda, Aly Savadogo
A large quantity of by-products is generated by mango processing in Burkina Faso, but they are not widely used.
The aim of this study is to characterise the nutritional and bioactive composition of the peels and kernels of six
varieties of mango that were processed here. The results show that mango peels contain lower levels of lipids and
p(...)
Biochemical characteristics Bioactive compounds Mango peels Mango kernels Burkina Faso
ARTICLE
Physicochemical properties of seeds and oil from different varieties and cultivars of edible sunflower seeds
Aimée W. D. B. Guissou, Edwige Bahanla Oboulbiga, Zénabou Semde, Richard Ramdé, Charles Parkouda
Satisfying food oil needs in quantity and quality requires diversification of crop sources. Besides cotton, sunflower is one of the best plants that makes a significant contribution to this issue. This study was conducted to determine the physical and physicochemical characteristics of sunflower cultivars and varieties that contribute to the s(...)
Sunflower, seeds, oil, physicochemical properties, cultivar, variety, Burkina Faso
ARTICLE
Sensory properties of fermented Zamné (Senegalia macrostachya seeds) and their influence on the broth quality and sensory profile.
Anaïs K. Coulybaly, Aimée W. D. B. Guissou, Edwige Bahanla Oboulbiga, Rasmata Dabo, Aboubakar Sidiki Dao, Fatoumata Hama-Ba, Charles Parkouda & Aly Savadogo
Fermented Zamné is a traditional food, produced by fermentation of Senegalia macrostachya seeds,
used in central region of Burkina Faso. It is not widely used in human diets because of lack of adequate
knowledge of its sensory properties. This study aims to test the acceptability of fermented Zamné
in comparison with soumbala (fermented see(...)
Zamné, Fermented seeds, Traditional foods, Broths, Sensory profile, Hedonic test, Ranking test, Difference test
ARTICLE
Physical characteristics of néré pods and seeds: influence of location and processors preference
Wendsipagnangdé Déogracias Bénédicte Aimée GUISSOU, Charles PARKOUDA, Namaro YAGO, Barbara VINCETI, Moussa OUÉDRAOGO and Aly SAVADOGO
This study aimed to assess the characteristics for Parkia biglobosa (Jacq.) R. Br G. Don, seeds to generate data for equipment designing and to understand how producers’ preferences are related to the origin and attributes of pods and seeds. The seeds were extracted from mature fruits collected in two successive years from the same trees in th(...)
Parkia biglobosa, Seed physical characteristics, Processing aptitude, Correlation
ARTICLE
Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study
Aimée W. D. B. Guissou, Charles Parkouda, Coulibaly K. Anaïs, Traoré Korotimi, Edwige Bahanla Oboulbiga, Aly Savadogo
This study aimed to evaluate the effect of the fermentation on the nutrient
and antinutrient composition of Senegalia macrostachya and Parkia biglobosa
seeds. For condiments production, the raw seeds were cleaned, cooked, drained,
washed, cooked, drained and fermented. Results show that the pH increased
(from 6.09 to 7.76 and from 6.99 to(...)
Senegalia macrostachya, Parkia biglobosa, Fermentation, Nutrients, Phytates
ARTICLE
Variability of nutrients in Parkia biglobosa kernels from three geographical regions in Burkina Faso.
Guissou, A.W.D.B.; Parkouda, C.; Vinceti, B.; Traoré, E.M.A.; Dao, A.S.; Termote, C.; Manica, M.; Savadogo, A
This study aimed to determine the nutritional composition of the kernels of the African locust bean,
Parkia biglobosa, collected in three populations (Louda, Nobéré and Péni) representative of different
environmental conditions, from more arid in the northern population (Louda) to wetter in the most
southern population (Péni). Biochemica(...)
Parkia biglobosa, Kernels, nutrients, Variability, Burkina Faso
ARTICLE
Technology and Biochemical Changes Associated with the Production of Zamne: A Traditional Food of Senegalia macrostachya Seeds from Western Africa
Aimée W.D.B. Guissou, Charles Parkouda, Souleymane Ganaba and Aly Savadogo
Technology and nutritional composition of zamne a traditional food of Senegalia macrostachya seeds from
western Africa were studied in different production sites with the aim to establish the flow diagrams and evaluate the
effect of the processing on its biochemical composition. Result showed a diversity of the processing methods
according(...)
Zamne; Technology; Nutritional composition