Technological, physico-chemical and microbiological characterization of local plant-based infusions produced in Burkina Faso

François Tapsoba, Tiodjio Rosine Edwige Somé, Boureima Kagambèga, Sylvain S. Rouamba, Bakary Tarnagda, Cheikna Zongo and Aly Savadogo

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

Adama SAWADOGO, Hama CISSE, François TAPSOBA, Boureima KAGAMBEGA, Oumarou ZONGO, Laurencia OUEDRAOGO, Cheikna ZONGO et 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

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