Publications (21)
ARTICLE
Assessment of biological properties and biostabilization capacity of essential oils of Cymbopogon citratus and Mentha piperita on liquid Gapal
Pegdewendé Ernest Kere, Iliassou Mogmenga, Yerobessor Dabire, Mahamadi Nikiema, Aniela Z. Bouda, Aminata Ouattara1, Henriette B. Mihin2, Marius K. Somda1,2* and Mamoudou H. Dicko
Gapal is a traditional food made from pearl millet, produced in Burkina Faso. This product, made from millet combined with yogurt or fresh milk, is very nutritious
but deteriorates rapidly without proper refrigeration. Despite its nutritional benefits and socio-economic importance, its preservation remains a challenge. The current
study aims(...)
Gapal liquid, Cymbopogon citratus, Mentha piperita, Essential oils, Biostabilization
ARTICLE
Assessment of the Biochemical and Microbiological Quality of Tiger Nut Milk “Horchata” in Four Production Regions in BurkinaFaso
Abdouramane Sawadogo, Iliassou Mogmenga, Yérobessor Dabire, Agbémébia Y.Akakpo, Balamoussa Santara, MahamadiNikiema, MariusK.Somda, MamoudouH.Dicko
Tiger nutmilk(TNM),called“horchata,”isawidelyappreciateddrinkinBurkinaFaso.However,its consumption may affect human health. Due to the absence of adequate heat treatment during production, failure to observe Good Hygiene Practices and Good Manufacturing Practices (GHP/GMP), and improper storage, it should be a source of development of foodborn(...)
biochemical quality, BurkinaFaso, Cyperus esculentus, microbiologicalquality, TNM
ARTICLE
Screening of Cellulolytic Bacteria from Rotten Fruits and Optimization of Cellulase Production by Paenibacillus dendritiformis PQ845045 using the Response Surface Methodology
Tienbnoma Sandrine Ouedraogo, Mamounata Diao, Iliassou Mogmenga, Hemayoro Sama, Yerobessor Dabire, Samson Guenne, Crepin Ibingou Dibala, Abdoudramane Sanou, Kabakde Kabore, Sophie Nadege Gnangui, Kiessoun Konate and Mamoudou Hama Dicko
Bacterial cellulase production remains limited by suboptimal culture conditions, resulting in high production costs and restricting its industrial applications. This research aimed to determine g-haemolytic degrading bacteria cellulose and to optimize cellulase production. Of 42 strains isolated on a reconstituted medium supplemented with carb(...)
Cellulolytic Bacteria, Optimization, Paenibacillus dendritiformis, 16S rRNA Sequencing, Response Surface Methodology INTRODUCTION
ARTICLE
Analysis of Local Production Practices and Evaluation of Tiger Nut Milk “Horchata” Consumption in Four Regions of Burkina Faso
Abdouramane Sawadogo, Yérobessor Dabiré, Iliassou Mogmenga, Agbémébia Y. Akakpo, BalamoussaSantara, Mahamadi Nikiema, Marius K. Somda & Mamoudou H. Dicko .
The production and processing of tiger nut tubers into Tiger Nut Milk (TNM) often overlook Good HygienePractices and Good Manufacturing Practices (GHP/GMP) because of the product's rapid perishability. This studyaims to evaluate the hygienic and manufacturing practices, as well as the consumption level of TNM produced andsold in Burkina Faso.(...)
TNM, local production, processing practices, consumption, dietary habits, Burkina Faso
ARTICLE
Microbiological quality of raw vegetables in Ouagadougou: enumeration of Escherichia coli and detection of Salmonella spp. and antibiotic resistance profiles
Adama Pamba Séré, Abdoudramane Sanou, Hiliassa Coulibaly, Edwige Noelle Roamba, Roger Dakuyo, Kabakdé Kaboré, Kiessoun Konaté, Donatien Kaboré, Mamoudou Hama Dicko
This study explores the microbiological quality of raw vegetables and salads in Ouagadougou, Burkina Faso, by assessing contamination levels and antimicrobial resistance of isolated bacteria across the supply chain. A total of 300 samples were collected from production fields, urban markets, and mass catering sites, and analyzed for Escherichi(...)
Salmonella, Contamination, Antibiotic resistance, Antimicrobial, Hygiene, Escherichia coli, Enumeration
ARTICLE
Free amino acids profile of pulp of Saba senegalensis (A.DC.) Pichon fruit in the three climatic areas of Burkina
YAO Konan K. Toussaint, Marius K. Somda, Iliassou Mogmenga, Mahamadi Nikiema, Yerobessor Dabire,·Assietta Ouattara, Donatien Kabore, Mamoudou H. Dicko
Non-timber forest products are often disregarded in favor of primary crops in Burkina Faso, despite their nutritional significance and contribution to food self-sufficiency. However, the lack of scientific information regarding the amino acid content of Saba senegalensis pulp impedes its utilization in various foods production. Consequently, t(...)
Saba senegalensis · Amino acid profile · Climatic zones · Burkina Faso
ARTICLE
Proximate Composition and Nutritional Potential of Saba Senegalensis Fruit fromThree Climatic Regions in Burkina Faso
Konan K. Toussaint Yao, Marius K. Somda, Mahamadi Nikiema, Iliassou Mogmenga, Yerobessor Dabire, Assiètta Ouattara, Donatien Kabore, Mamoudou H. Dicko
Non-timber forest products such as lianas provide essential nutrients for human health and should be exploited in Burkina Faso. In order to better valorization, this study aimed to
investigate the nutritional potential of Saba senegalensis fruit. The samples of fruit were obtained from three climatic regions then biochemical composition and n(...)
forests products, Saba senegalensis, nutritional content, climatic zones, Burkina Faso
ARTICLE
Post-Harvest Fungi Associated with Cowpea (Vigna unguiculata L. Walp.) Seeds Produced in Burkina Faso
Amidou S. Ouili, Ynoussa Maiga, Mahamadi Nikiema, Souleymane Bissiri, Yérobessor Dabiré, Illiassou Mogmenga, Cheik Omar Tidiane Compaore, Aboubakar Sidiki Ouattara
Cowpea is a very popular foodstuff among people in sub-Saharan Africa. In Burkina Faso, it is the main food legume, especially in rural areas. Its pro- duction is facing difficulties including post-harvest losses caused by fungi. Therefore, the objective of this study was to isolate and identify fungal strains associated with cowpea seeds prod(...)
Cowpea, Seed-Borne Fungi, Agro-Ecological Zones, Burkina Faso
ARTICLE
Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso
Iliassou Mogmenga, Marius Kounbèsiounè Somda, Cheik Amadou Tidiane Ouattara, Ibrahim Keita, Yérobessor Dabiré , Camelia Filofteia Digut , Radu Cristian Toma, Lewis I. Ezeogu, Jerry O. Ugwuanyi , Aboubakar S. Ouattara and Florentina Matei
In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of “new” products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was(...)
yeasts; Rabilé; Burkina Faso; Saccharomyces; non-Saccharomyces; probiotic properties
ARTICLE
A Systematic Review and Meta-analysis ofAntibiotic Resistance of Foodborne Pathogenic Bacteria in West Africa Between 2010 and 2020
N.S. Somda, A. Tankoano, A. Métuor-Dabiré, D. Kaboré, J.O.I. Bonkoungou, D.S. Kpoda, B. Sambe-Ba, Y. Dabiré, C.K.S. Saba, I.L. Ouoba, H. Sawadogo-Lingani, A. Savadogo
Objective: In the past, studies on antimicrobial resistance were carried out on pathogens in the clinical areas. However, since then, this phenomenon has become a general case both in the environment and in the food sec- tor. This systematic review aimed to review the various scientific publications on the resistance of bacteria to antibiotics(...)
Foodborne pathogens Meta‐analysis Resistance Scientific publications West Africa
ARTICLE
Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN- BVK2 Isolated from Burkina Faso
Assiètta Ouattara, Marius K. Somda, Cheik A. T. Ouattara, Yerobessor Dabiré, Mahamadi Nikiéma, Alfred S. Traoré, Aboubakar S. Ouattara
Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an acetic fer- mentation was realized using two acetic acid bacteria: A. tropicalis CRSBAN- BVA1 and A. tropicalis CRSBAN-BVK2 for 21(...)
Mango, Saccharomyces cerevisae, Acetobacter tropicalis, Fermentation, Vinegar
ARTICLE
Assessment of Probiotic and Technological Properties of Bacillus spp. isolated from Burkinabe Soumbala
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Clarisse B. Compaoré, Iliassou Mogmenga, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko
Background: Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting properties.
Methods: The present study aimed to evaluate six Bacillus strains previously isolated and ide(...)
Bacillus spp., Enzymes, Probiotic, Starter, Soumbala, Burkina
ARTICLE
Bio-guided Fractionation: Optimization of Chemical Profiling, Antioxidant, Antiinflammatory and Antibacterial Properties of Vitex doniana Fruits
Raymond P. Barry, Kiessoun Konaté, Abdoudramane Sanou, Yérobessor Dabiré and Mamoudou H. Dicko
This study is an evaluation of the chemical profile of vitex doniana fruit as well as its antioxidant, anti-inflammatory and antibacterial properties in vitro. For this purpose, bio-guided fractionation was performed and the phytonutrients and antioxidant activity of these fractions were evaluated using standard methods. Then, the anti-inflamm(...)
Phytonutrients, Antibacterial; Anti-inflammatory ; Antioxidant; fruits of Vitex doniana
ARTICLE
Assessment of Maize Contamination by Aflatoxin in Burkina Faso : A Review of Methods of Control
Marius K. Somda, Yerobessor Dabire, Iliassou Mogmenga, Assietta Ouattara, Mahamadi Nikiema, Henriette B. Mihin, Agbémébia Y. Akakpo, Donatien Kabore, Alfred S. Traore, Mamadou H. Dicko
Aflatoxin contamination of crops is frequent in warm regions across the globe, including large areas in sub-Saharan Africa and Burkina Faso. Aflatoxins and fumonisins are among the mycotoxins that have been increasingly reported to affect health and productivity of livestock globally. It cuts across the value chain, affecting farmers, markets,(...)
Maize, Aflatoxin, Quality, Health Risk, Burkina Faso
ARTICLE
Molecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional Condiment “soumbala”.
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Iliassou Mogmenga, Abdoulaye K. Traoré, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi and Mamoudou H. Dicko.
Purpose: Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and afford-able, rich in macronutrients (proteins, lipids, carbohydrates, essential amino acids, and fatty acids), micro(...)
Bacillus spp., Genotypic Identification, Safety assessment, Soumbala, Burkina Faso