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Optimization for improved biomethane yield from cashew nut hulls through response surface methodology

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  1. Article

    Open Access

    Free 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...

    Konan K. Toussaint Yao, Marius K. Somda, Iliassou Mogmenga… in Discover Food (2024)

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  2. Article

    Open Access

    Assessment 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...

    Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda… in BMC Microbiology (2022)

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  3. Article

    Open Access

    Molecular 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...

    Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda… in Annals of Microbiology (2022)

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