Mango doughnuts technology process for innovative prevention of post-harvest loss of mango fruits in Burkina Faso

90. KANTE-TRAORE Hyacinthe, Hagrétou SAWADOGO-LINGANI, Charles PARKOUDA, Judith P. M. SAMADOULOUGOU–KAFANDOand Mamoudou H. DICKO

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

91. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Donatien Kaboré, Sandrine Zongo, Diarra Compaoré-Sérémé and Mamoudou H. DICKO

Characterization of exopolysaccharide producing LAB isolated from Zoom-koom, a cereal-based traditional beverage from Burkina Faso

93. TAPSOBA Fidèle Wend-bénédo, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, Hadou Haro, Mamoudou H. DICKO, Ndegwa Henry Maina

Consumption behaviour and nutritional quality of leguminous from Burkina Faso

. HAMA-BA Fatouma, SIEDOGO Maimouna, OUEDRAOGO M., Dao A., Mamoudou H. DICKO, and Brehima DIAWARA

Production capacity, marketing circuit and consumption of zoom-koom sold in the city of Ouagadougou in Burkina Faso

94. SOMA MASSIEKE Adama Abdoul Razaak, Fidèle Wend-bénédo TAPSOBA, Donatien KABORE, Issaka SEOGO2, Abel TANKOANO, Mamoudou H. DICKO, Aboubacar TOGUYENI1 et Hagrétou SAWADOGO-LINGANI