Ganamé Abasse Ouédraogo

Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, VWendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani & Aly Savadogo · Asian Food Science Journal · 2024

Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougo...

Open access Research Article 10.9734/afsj/2024/v23i1690

Indigenous Microbes, Potent Solutions: Antimicrobial Activity of Lactic Acid Bacteria from Burkina Faso Curdled Milk and Genetic Insights into Bacteriocin Production

Henri Sidabéwindin Ouédraogo, Halfane Lehmane, Ganamé Abasse Ouédraogo, Ismaël Hoteyi & Aly Savadogo · Microbiology Research Journal International · 2025

Lactic acid bacteria (LAB) are known to be sources of various antimicrobial metabolites that are harmless to humans. This study aimed to evaluate the antimicrobial activity of LAB isolated from curdled milk in Burkina Faso against bacterial pathogens and toxigenic fungi and to in...

Open access Research Article 10.9734/mrji/2025/v35i71594

Assessment of Quality and Production Conditions of Local Beverages Produced in Ouagadougou, Burkina Faso

Adama Sawadogo, Hama Cissé, Ganamé Abasse Ouédraogo, Kassoum Sawadogo, Samiratou Tapsoba, Cheikna Zongo & Aly Savadogo · Microbiology Research Journal International · 2023

Artisanal food production has been developing in recent years in African cities. However, the promoters of the artisanal food production structures do not always apply good hygiene practices (GHP) during their activities, which can lead to the production of food of unsatisfactory...

Open access Research Article 10.9734/mrji/2023/v33i91404