Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce O’moabu in the Eastern region of Burkina Faso

François TAPSOBA, Syntyche Windyam COMPAORÉ, Sanogo BOUGMA, Hama CISSÉ, Cheikna ZONGO and Aly SAVADOGO

Study of the Physicochemical, Nutritional and Microbiological Quality of Toedo Candies Produced in Ouagadougou, Burkina Faso

Adama Sawadogo, Djibrine Adoum Oumar, Hama Cissé, Blandine O. Oussale, Querène M.A. Badoun, Sandaogo Sawadogo, Fulbert Nikiéma, Cheikna Zongo, Abdelsalam Tidjani and Aly Savadogo

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, Wendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani and Aly Savadogo

Entomotherapy as an alternative treatment for diseases due to Gram‑negative bacteria in Burkina Faso

Mamadou Ouango, Hama Cissé , Rahim Romba , Samuel Fogné Drabo , Rasmané Semdé , Aly Savadogo & Olivier Gnankiné

Importé

Evaluation de la qualité des eaux de forage de la commune de Ouagadougou, Burkina Faso

Adama Sawadogo, Hama Cissé, François Tapsoba, Boureima Kagambèga, Oumarou Zongo, Laurencia Ouedraogo, Cheikna Zongo, Aly Savadogo