Impact of traditional culinary processes on the nutritional quality of beng tigré, a mung bean variety grown in Burkina Faso

Jeanne d’Arc Wendmintiri Kabré1,2, Fatoumata Hama‑Ba2, Mamadou Sanoué2 and Aly Savadogo1*

Microbiological, Biochemical and Physicochemical Characterization of Water Quality and Islands (Domoro and Maguite) in Lake Fitri, Chad

Djibrine Adoum Oumar, Hama Cissé, Atteib Adam Baye, Adama Sawadogo, Jacques Etame, Abdelsalam Tidjani, Savadogo Aly

Evaluation of the physicochemical and nutritional characteristics of carp fish (Tilapia nilotica) from Lake Fitri in Chad

Djibrine Adoum Oumar, Adama Sawadogo, Hama Cissé, Charles Parkouda, Abdelsalam Tidjani, Savadogo Aly

Nutritious Raw Soumbala Seasoning: An Alternative for Its Valorization and Acceptability

Abel Tankoano, Kabakdé Kaboré, Mariam Coulibaly-Diakité, Namwin Siourimè SOMDA, Kerbou Isabelle Somé, Amadou Rouamba, Donatien Kaboré , Aly Savadogo and Hagrétou Sawadaogo-Lingani

Mineral elements contents and associated health risk in dried and smoked fish consumed in Ouagadougou, Burkina Faso

Arouna Ouédraogo, Hama Cissé, Bazoin Sylvain Raoul Bazié, Ganamé Abasse Ouédraogo, Djimbie Justin Djopnang, Henri Sidabewendin Ouédraogo, Souleymane Koné, Appolinaire Tagne, François Tchoumbougnang, Cheikna Zongo, Aly Savadogo