Hagrétou Sawadogo-Lingani

Cassava Utilization for Noodles Production: A Mini Review

Assana Pingdwendé Zongo, Abel Tankoano, Fidèle W. Tapsoba & Hagrétou Sawadogo-Lingani · European Journal of Nutrition & Food Safety · 2025

The increasing cost of wheat flour in countries where it is not grown leads to researching alternatives to local flour. Cassava (Manihot esculenta Crantz) is an affordable crop for most people in Asian and African countries due to its abundance. Starch and flour made from cassava...

Open access Research Article 10.9734/ejnfs/2025/v17i11627

Cheese Processing, Marketing, Utilisation and Consumption in Burkina Faso

Pauline Aissaioulè Dah, Flibert Guira, Abel Tankoano, Korotimi Traore, Hagrétou Sawadogo-Lingani & Aly Savadogo · Current Journal of Applied Science and Technology · 2018

Cheese is made in Burkina Faso since the colonial period. However, data on this product are virtually non-existent. A survey was carried out in four regions to identify and describe the different processing techniques, markets, and uses. The results show that three different proc...

Open access Research Article 10.9734/CJAST/2018/42863

Assessment of the Nutritional and Microbiological Characteristics of Mango Products from Burkina Faso

Pingdwindé Marie Judith Samadoulougou-Kafando, Mah Alima Esther Traoré, Mamadou Sanou, Sophie BANGA, Moaze OUEDRAOGO, Donatien Kaboré & Hagrétou Sawadogo-Lingani · Chemical Science International Journal · 2025

The aim of this study is to contribute to a better understanding of the quality of mango products sold in the city of Ouagadougou in Burkina Faso. Samples were collected from shops and grocery stores in the city's twelve districts and then sent to the laboratory for nutritional a...

Open access Research Article 10.9734/CSJI/2025/v34i61003

Occurrence of Aflatoxins in Rice Intended for Infant Flour Production in Ouagadougou, Burkina Faso

Hamidou Compaoré, Serge Samandoulougou, Clarisse S. Compaoré, Alima Bambara, Hissein Ratongué, Lassina Traoré & Hagrétou Sawadogo-Lingani · Journal of Advances in Microbiology · 2021

A total of four samples of rice intended for infant flour production in Ouagadougou were received at the Physico-chemistry laboratory of Food Technology Department (DTA) for quality control. The latter were also tested for Aspergillus section Flavi presence and analyzed for aflat...

Open access Research Article 10.9734/jamb/2021/v21i1030393

Genotypic Identification of Extended-Spectrum β-Lactamase (ESBL) Producing Salmonella spp. Associated with Meat and Lettuce and Sales Practices that Contribute to Contamination of These Foods in Bobo Dioulasso

Namwin Siourimè Somda, Guira Flibert, Domonbabele François de Sales Hien, Abel Tankoano, Tomiwa Olumide Adesoji, G Romaric Bayili, Eugenie Mamounata Konfé/Kanwé, Amadou Roamba, Donatien Kaboré, Ouindgueta Juste Isidore Bonkoungou, Aly Savadogo & Hagrétou Sawadogo-Lingani · Biotechnology Journal International · 2025

Background and Aims: Food contamination is often linked to diverse factors such as poor food preservation, culinary techniques, and the handling of products during marketing. These factors could facilitate the spread of bacteria which are among the primary causes of food borne in...

Open access Research Article 10.9734/bji/2025/v29i1762