Zongo Oumarou

Evaluation of Microbiological Quality of Soy-based Products (Milk and Yogurt) Collected in Ouagadougou

Cissé Hama, Abdelsalam A. Doutoum, Zongo Oumarou, Djibrine Adoum Oumar, Kabré W. Jeanne d’Arc, Sawadogo Haguèra, Sawadogo Adama, Zongo Cheikna & Savadogo Aly · Journal of Advances in Microbiology · 2026

Soybean (Glycine max) is leguminous plant cultivated for their protein-rich seeds, which are used in human and animal nutrition. Their seeds are processed into yogurt, milk, and many other by-products. However, during the processing of these products (milk and yogurt), they can b...

Open access Research Article 10.9734/jamb/2026/v26i11058

Microbiological, Physicochemical and Sensory Characterization of Honey, a Natural Healthy Product in Burkina Faso

Tapsoba François, Kagambèga Boureima, Sawadogo Adama, Zongo Oumarou, Yoda W. Nadia, Ouédraogo Harouna, Cissé Hama, Zongo Cheikna & Savadogo Aly · Microbiology Research Journal International · 2022

Honey is a natural product produced by bees from the nectar of flowers. It is a very healthy food whose multiple properties significantly improve health and prevent many diseases. However, some practices can affect its quality, hence the objective of the study was to assess the h...

Open access Research Article 10.9734/mrji/2022/v32i101349