TANKOANO Abel

Hygiene Practices and Microbial Contamination of Liquid Gapal Sold in Ouagadougou, Burkina Faso

TANKOANO Abel, Somda Namwin Siourimè, Guira Flibert, Pare Adama, Tiral Rahma Zeynab, Ouedraogo Bénéwendé Toussaint, Safi Amal, Kaboré Donatien & SAWADOGO-LINGANI Hagrétou · Biotechnology Journal International · 2025

Aims: Liquid gapal is a fermented food prepared mainly from millet paste and milk, and is increasingly consumed in Burkina Faso's major cities. This study aims to contribute to knowledge of the microbiological quality of liquid gapal marketed in Ouagadougou. Methodology: To achie...

Open access Research Article 10.9734/bji/2025/v29i1761

Incorporation of Local Ingredients (Soumbala, Moringa, Roucou) in the Formulation of Nitrite-Free Cooked Sausages: An Alternative for Healthy Nutrition

OUEDRAOGO Ousmane, KABORE Kabakdè, TANKOANO Abel, BAYILI G Romaric, BELEM Adrien Marie Gaston & SAWADOGO-LINGANI Hagrétou · Journal of Applied Life Sciences International · 2025

Sausages are a highly prized food, but their production involves the use of nitrites, which can pose a health risk. To promote healthy eating, it is necessary to adapt sausage technology to the African context by encouraging the use of nutritious ingredients such as moringa and s...

Open access Research Article 10.9734/jalsi/2025/v28i5724