Biochemical Characterization and Amino Acid Profile of some Local Resources Used in Food Supplementation

Aminata Sanou, François Tapsoba, Jeanne d’Arc Wendmintiri Kabré, Sanogo Bougma, Mah Alima Esther Traoré, Prudence Dounia, Charles Parkouda, Aly Savadogo

Fermentative capabilities of Saccharomyces yeast and lactic acid bacteria strains in pure and mixed cultures during Borassus akeassii sap fermentation

François Tapsoba, Boureima Kagambèga, Bakary Tarnagda, Oumarou Zongo, Cheikna Zongo, Aly Savadogo

Biochemical, Nutritional and Microbiological Quality of Baobab (Adansonia digitata L.) Fruit Pulp Marketed in Ouagadougou

François Tapsoba, Souleymane Zio, Bakary Tarnagda, Blaise Waongo, Cheikna Zongo, Aly Savadogo,

Production and Microbial Quality of "charmout", a Dried Meat Produced in Chad

Ali Haroun Hissein, François Tapsoba, Himeda Makhlouf, Cisse Hama, Abel Tankoano, Hassan Mahamat Ali, Cheikna Zongo, Abdessalam Tidjani, Aly Savadogo

General Features of Food Import in Burkina Faso

Diéni I, Bagré TS, Traoré KA, Djibrine MA, Bako Evariste, Soro DK, Nikiema MEM, Tapsoba F, Zongo O, Savadogo EH and Barro N