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

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso.

Tapsoba François a*, Kagambèga Boureima b, Sawadogo Adama a, Zongo Oumarou c, Yoda W. Nadia a, Ouédraogo Harouna a, Cissé Hama a, Zongo Cheikna a and Savadogo Aly a

Microbiological characteristics of bread dough and nutritional quality of “Tabnen‑naow,” ethnic artisan bread in Burkina Faso

François Tapsoba1* , Nicolas Ouédraogo2, Boureima Kagambèga3, Ali Ouédraogo1, Oumarou Zongo4, Fulbert Nikièma5 and Aly Savadogo1

Food consumption and dietary diversity associated with breastfeeding mod of children aged 6-23 months in Ouagadougou, Burkina Faso

Sanogo BOUGMA1 , Boureima KAGAMBÉGA1,2, François TAPSOBA1, Aminata SANOU1, Laurencia Toulsoumdé SONGRÉ-OUATTARA3  and Aly SAVADOGO1 

Molecular Characterization and Technological Properties of Lactic Acid Bacteria, Bacillus and Yeast of Probiotic nterest Isolated from Fermented Porridges.

Boureima Kagambèga1*, Namwin Siourimè Somda2, Hama Cissé1, Oumarou Zongo1,3, Yves Traoré1, Aly Savadogo1