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
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
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