Publications (2199)
ARTICLE
Impact of human activities on the reproduction of Hooded Vultures Necrosyrtes monachus in Burkina Faso
Clément Daboné, Ralph Buij, Adama Oueda, Jacques Boko Adjakpa, Wendengoudi Guenda & Peter DM Weesie
During the last decades, the critically endangered Hooded Vulture Necrosyrtes monachus has strongly declined across its African range. Although direct persecution has been suggested as a major cause of this decline, little is known about the impact of humans on reproductive output in West Africa. We studied the impact of human activities on th(...)
Burkina Faso, conservation, Hooded Vulture, human impact, reproduction
ARTICLE
Determination and characterization of women, infants and young children dietary diversity in period of Burkina Faso agricultural welding
Ousmane OUEDRAOGO, Ella Wendinpuikondo Raketa COMPAORE, Sabiba Kou’santa Emile AMOUZOU, Mamoudou Hama DICKO
Introduction: The increasing of the variety of foods and food groups in the diet helps to ensure adequate intake of essential nutrients and promotes good health. In the present study, the main objective was to determine the quality of the diet of women, infants and young children in Burkina Faso.
Methods: A 24-hours open recall was used to co(...)
food, women, children, dietary diversity
ARTICLE
TECHNOLOGICAL DIVERSITY OF FERMENTED PORRIDGES PRODUCED IN OUAGADOUGOU AND ASSOCIATED HEALTH RISKS
Boureima Kagambèga, Hama Cissé, Adama Sawadogo, Bakary Tarnagda, Ismail Odetokun, Cheikna Zongo, Yves Traoré and Aly Savadogo
Background: The porridges are fermented foods, more or less fluid, obtained from cereals or tubers. Objective: The objective of this study was to evaluate the technological diversity of the porridges and the associated health risks during processing.
Methods: A survey was conducted among 120 porridge producers. Collected information includ(...)
Mots clés non renseignés
ARTICLE
TECHNOLOGICAL DIVERSITY OF FERMENTED PORRIDGES PRODUCED IN OUAGADOUGOU AND ASSOCIATED HEALTH RISKS
| Boureima Kagambèga 1 | Hama Cissé 1 | Adama Sawadogo 1 | Bakary Tarnagda 1 | Ismail Odetokun 2 | Cheikna Zongo 1 | Yves Traoré 1 | and | Aly Savadogo 1* |
ABSTRACT
Background: The porridges are fermented foods, more or less fluid, obtained from cereals or tubers. Objective: The objective of this study was to evaluate the technological diversity of the porridges and the associated health risks during processing. Methods: A survey was conducted among 120 porridge producers. Collected information(...)
cereal, technology, porridges
ARTICLE
Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso
Cissé Hama, Muandze- Nzambe J. Ulrich, Somda N. Siourimè, Sawadogo Adama, Drabo S. Moustapha, Tapsoba François, Zongo Cheikna, Traoré Yves, Savadogo Aly
Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.
A total of 114 samples of fermented milk from camels, goats, and cows were purchased in(...)
Burkina Faso, camel, cow, fermented milk, goat, sanitary quality
ARTICLE
Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five localities of Burkina Faso
Hama Cissé, Jean Ulrich Muandze-Nzamb , Namwin Siourimè Somda, Adama Sawadogo, Soungalo Moustapha Drabo, François Tapsoba, Cheikna Zongo, Yves Traoré, Aly Savadogo
Background and aim: Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.
Materials and methods: A total of 114 samples of fermented milk fr(...)
Mots clés non renseignés
ARTICLE
Assessment of safety and quality of fermented milk of camels, cows, and goats sold and consumed in five (05) localities of Burkina Faso
Hama Cissé, Jean Ulrich Muandze-Nzambe, Namwin Siourime Somda, Adama Sawadogo, Soungalo Moustapha Drabo, Francois Tapsoba, Cheikna Zongo, Yves Traore, and Aly Savadogo
Background and Aim: Fermented milk is food produced and consumed all over the world and plays an important role in human nutrition. This work aimed to evaluate the microbiological and physicochemical quality and mineral composition of fermented milk consumed in Burkina Faso.
Materials and Methods: A total of 114 samples of fermented milk fr(...)
Burkina Faso, camel, cow, fermented milk, goat, sanitary quality
ARTICLE
Stem bark of Zanthoxylum zanthoxyloïdes a possible substitute of root bark for the conservation of the species in Burkina Faso
Lassané Ouédraogo, Aminata P. Nacoulma, Moussa COMPAORÉ, Latifou Lagnika and Martin Kiendrebeogo
Zanthoxylum zanthoxyloïdes (Lam.) est une plante utilisée à des fins médicinales au Burkina Faso. Cependant, l'action anthropique a entrainé la disparition ou la rareté de Z. zanthoxyloides. Ainsi l'objectif principal de cette étude est de discriminer des échantillons de Z. zanthoxyloïdes provenant de différentes localités afin de trouver de b(...)
Zanthoxylum zanthoxyloïdes, attenuated total reflectance-Fourier transform infrared (ATR-FTIR)spectroscopy, multivariate data analysis, vanillic acid
ARTICLE
Residual risk of HIV, HCV, and HBV transmission by blood transfusion between 2015 and 2017 at the Regional Blood Transfusion Center of Ouagadougou, Burkina Faso
Arzouma Paul Yooda,1–3 Salam Sawadogo,3 Serge Théophile Soubeiga,1,2 Dorcas Obiri-Yeboah,4 Koumpingnin Nebie,3 Abdoul Karim Ouattara,1,2 Birama Diarra,1,2 Abibou Simpore,3 Yetema Dieudonné Yonli,3 Abdoul- Guaniyi Sawadogo,3 Bia Emile Drabo,3 Seimbou Zalla,3 Anita Pierrette Siritié,3 Rodrigue Sosthène Nana,3 Honorine Dahourou,3 Jacques Simpore1,2
Introduction: In sub-Saharan Africa, the high endemicity of blood-borne infections is a
serious threat to transfusion safety. In order to improve transfusion safety, Burkina Faso has
undertaken in recent years a reorganization of its blood-transfusion system through the creation
of a National Blood Transfusion Center, which is the only bloo(...)
Mots clés non renseignés
ARTICLE
Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associés
Boureima Kagambèga, Hama Cissé, François Tapsoba, Adama Sawadoga, Cheikna Zongo, Yves Traoré & Aly Savadogo*
Le but de ce travail est de fournir, à travers la recherche littéraire, les
technologies de transformation des céréales locales en bouillies fermentées et
les microorganismes à potentiel probiotique impliqués dans cette
fermentation. Les bouillies sont vendues dans des conditions d’hygiène
précaire, ce qui constitue un risque majeur de san(...)
Technologie, Céréales, Bouillies-fermentées
ARTICLE
Effect of Silica on Rice Agromorphological Diversity Under Iron Toxicity Conditions in Lowland Rice of Guinea Conakry
Mamadou Laho Barry,, Nerbewende Sawadogo, Mahamadi Hamed Ouedraogo Kiswendsida Romaric Nanema, Mamadou Billo Barry, Pauline Bationo-Kando, Mahamadou Sawadogo,
Rice is the second most important cereal in West Africa and is an essential element in the diet of the population. However, iron toxicity is one of the major edaphic constraints in lowland rice cultivation. The large amount of ferrous ions in solution causes an imbalance in nutrients involving a nutritional disorder affecting the growth of cro(...)
Oryza glaberrima, ferrous ions, Genetic diversity, resistant, Guinea Conakry
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Phenotyping Bambara Groundnut Landraces for Resistance to Macrophomina phaseolina (Tassi) Goidnich
Adjima Ouoba, Nerbéwendé Sawadogo, Mahamadi Hamed Ouédraogo, Hervé Nandkangré, Moussa N’Golo Konaté, Elisabeth P. Zida, Romain W. Soalla, Mahama Ouédraogo, Mahamadou Sawadogo
Bambara groundnut [Vigna subterranea (L.) Verdcourt] is one of the most important subsistance legumes cultivated in Burkina Faso, due to the high nutrient content of its seeds. However, bambara groundnut production can be seriously constrained by fungal diseases that reduce yields. Macrophomina phaseolina is one of fungal pathogen that causes(...)
Disease severity, Resistance, Macrophomina phaseolina, Burkina Faso, Vigna subterranea;
ARTICLE
Performances germinatives des graines de Lannea microcarpa Engl. & K. Krause (Anacardiaceae) de provenance sahélo-soudanienne du Burkina Faso
Ounyambila Lompo, Kangbéni Dimobe, Benjamin Lankoandé, Amadé Ouédraogo
L’étude vise à évaluer les performances de germination des graines et de croissance des plantules de Lannea microcarpa. À cet effet, les fruits mûrs ont été récoltés et soumis à trois traitements prégerminatifs (fruits entiers sans traitement, dépulpage des fruits et décorticage des noyaux). Pour chaque traitement, les graines sont semées et l(...)
African grape, initial growth, dormancy lifting, pre-germinative treatment, germination capacities, Burkina Faso
ARTICLE
Evaluation of Nutritional Composition of Borassus aethiopum Mart. hypocotyl ( koboula ) Consumed in Burkina Faso
Oumarou Zongo, Nadège Wendyam Nikiéma, Souleymane Kaboré, Hama Cissé, Adama Sawadogo, Bassibila Arthur Zoungrana, Fulbert Nikiéma, Yves Traoré, Aly Savadogo
The Palmyra palm Borassus aethiopum Mart. is one of the most important palm resources in West Africa. In Burkina Faso, it occurs in the Eastern and Central-eastern regions and naturally widespread in several localities. Among its multipurpose uses, the exploitation of its seedlings or hypocotyls (koboula in local yaana language) is the main ac(...)
Borassus aethiopum Mart., evaluate, nutritional, composition, ''koboula'
ARTICLE
The technical production, storage and conservation routes of chilli peppers (Capsicum spp.) produced in Benin and constraints impeding the development of the sector.
Nicéphore M. Glodjinon, Pacôme A. Noumavo, Kifouli Adéot, Farid Baba-Moussa, Aly Savadogo, Lamine Baba‐Moussa, Fatiou Toukourou, Marcellin C. Faïnou, Noël S. Tovide, Hama Cissé, Brice Ohin, Sonangnon H. S. Kouhoundé, Kamal Garba
Chilli pepper (Capsicum spp.) is an annual vegetable fruit used as a spice in almost all food and especially in all local dishes in Benin. However, it is neglected in many countries and relegated to the background which does not favor the agricultural development. As a result, its cultivation and conservation are still traditional and face man(...)
Chilli pepper, technical itineraries, constraints, mold