Aims: This study aimed to assess the quality of artisanal fruit juices produced in Kaya, the capital city of the Kulsé region in Burkina Faso, through an evaluation of production practices and physicochemical and microbiological characterisation. Design: A cross-sectional experim...
Open access
Research Article10.9734/ajb2t/2026/v12i3312
Boureima Kagambèga, Nicolas Ouédraogo, Alain Gustave Yaguibou, Edwige Rosine Somé/Tiodjio, Tarnagda Bakary, François Tapsoba, Ckeikna Zongo & Savadogo Aly·Current Journal of Applied Science and Technology·2026
Aims: In Burkina Faso, the processing of dried food products contributes to the valorisation of local resources, the reduction of post-harvest losses and the improvement of food security. Despite the increasing importance of these products in dietary habits, data on their physico...
Open access
Research Article10.9734/cjast/2026/v45i74722
Edwige R. Somé Tiodjio, Boureima Kagambèga, Dissinviel Stéphane Kpoda, Henri Sidabéwindin Ouédraogo, Bakary Tarnagda, Némata Kargougou, Fanta Guindo, François Tapsoba, Cheikna Zongo & Aly Savadogo·Journal of Applied Life Sciences International·2026
Aims: To assess the hygiene practices, socio-economic determinants, and microbiological quality of Koura koura skewers sold in three cities of Burkina Faso, and to examine the relationships among vendor knowledge, socio-economic status, observed hygiene practices, and product con...
Open access
Research Article10.9734/jalsi/2026/v29i5802
Adam Ahmat Moussa, Boureima Kagambèga, Abdoullahi Hissein Ousman, Moussa Idriss Mahamat, Al-Lamadine Mahamat, Ngandolo Bongo Nare Richard & Abdelsalam Tidjani·Current Journal of Applied Science and Technology·2025
Aims: To characterize the technological capabilities of lactic acid bacteria isolated from traditional cheeses coagulated by Jibben with a view to optimizing their use as starters in the manufacture of local cheeses. Study Design: Descriptive study based on analyses, property te...
Open access
Research Article10.9734/cjast/2025/v44i104619
Background: Traditional local cheese (Djibna baida) production relies on spontaneous milk acidification and plant-based coagulation. Aims: The study aims to optimise the traditional cheese-making process through the combined use of starter cultures isolated from local cheeses (Dj...
Open access
Research Article10.9734/ajb2t/2026/v12i3320