Bouillies fermentées traditionnelles à base de céréales au Burkina Faso : diversité, technologies de production et microorganismes à potentiel probiotique associésBoureima Kagambèga, Hama Cissé, François Tapsoba, Adama Sawadogo, Cheikna Zongo, Yves Traoré, Aly SavadogoNutritional, biochemical and microbiological compositionof Borassus aethiopum Mart. sap in Burkina FasoOumarou Zongo • Francois Tapsoba • Florence Leray • Carine Bideaux • Stephane Guillouet• Yves Traore• Aly SavadogoPhysicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in OuagadougouBoureima Kagambèga, Hama Cissé, Sidbewendé Clarisse Compaoré, François Tapsoba, Souleymane Zongo, Adama Sawadogo, Cheikna Zongo, Yves Traoré and Aly Savadogo,Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: Technologies et valeurs nutritionnellesAbakar Idriss L, Guira F, Tapsoba F, Zongo C, Abdoullahi Hissein O, Tidjani A and A SavadogoEvaluation of heavy metals and pesticides contents in market-gardening products sold in some principal markets of Ouagadougou (Burkina Faso)Bakary Tarnagda, Flibert Guira, Bernadette Sourabié Pane, Oumarou Zongo, François Tapsoba, Cheikna Zongo, Maxime Drabo Koine, Yves Traoré, Aly Savadogo |