4 Result(s)
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Article
Marius K. Somda
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Article
Optimization for improved biomethane yield from cashew nut hulls through response surface methodology
The increase of cashew nut-processing plants in Burkina Faso caused high amount of cashew nut waste. The waste is either discharged into the environment or used as fuel, causing significant harm to both the en...
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Article
Open AccessFree amino acids profile of pulp of Saba senegalensis (A.DC.) Pichon fruit in the three climatic areas of Burkina Faso
Non-timber forest products are often disregarded in favor of primary crops in Burkina Faso, despite their nutritional significance and contribution to food self-sufficiency. However, the lack of scientific inf...
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Article
Open AccessAssessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala
Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed he...
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Article
Open AccessMolecular identification and safety assessment of Bacillus strains isolated from Burkinabe traditional condiment “soumbala”
Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, availa...
