Clarisse S. Compaoré

Amino acid profile of Saba senegalensis fruit Amino Acid Profile of Saba senegalensis Fruit Pulp and Its Nutritional Impact across Five Regions of Burkina Faso: Chromatographic and Statistical Analysispulp and its nutritional impact across five regions of Burkina Faso: chromatographic and statistical analysis

Salamata Tiendrebeogo, Clarisse S. Compaoré, Sandrine Zongo, Mamoudou H Dicko

Saba senegalensis fruit grows wild across West Africa, and its tangy pulp is a valued part of local diets. Despite this, its nutritional profile, particularly its amino acid composition, remains poorly documented. Our research aimed to analyze and compare the amino acid …

Burkina Faso (code pays fourni par la source)

Valorisation of Niger's soy flour through flavoured chips via physico-chemical and sensory characterisation

Marjorie Adam, Crépin Ibingou Dibala, Abdou-Rahim Salou Adam, Clarisse S. Compaoré et autres

Soybean flour possesses significant technological potential for the development of innovative food products. This study aimed to develop chips using soybean flour to overcome the limitations of traditional chips, which are often high in fats and calories. An optimal mixture experimental plan …

Burkina Faso (code pays fourni par la source)

Nutritional potential of Saba senegalensis fruits seeds and hulls from Burkina Faso: a source of essential nutrients

Salamata Tiendrebeogo, Clarisse S. Compaoré, Léguet Ganou, Sandrine Zongo et autres

Pulp Saba senegalensis fruit is highly consumed and appreciated in many tropical African countries for its fruit. However, their by-products, such as the seeds and hulls, are very often discarded once the pulp has been consumed, except for certain rural populations who …

Burkina Faso (code pays fourni par la source)

Morphological variability, physical characteristics and proximate composition of Saba senegalensis fruit pulps from plant ecotypes in Burkina Faso

Salamata Tiendrebeogo, Clarisse S. Compaoré, Elisabeth Rakiswendé Ouedraogo, Léguet Ganou et autres

Burkina Faso (code pays fourni par la source)

Phenolic compounds and safety of improved and local peanut varieties grown in Burkina Faso

Sandrine Zongo, Souleymane Zongo, Clarisse S. Compaoré, Frédéric Anderson Konkobo et autres

Peanuts are a tropical crop widely cultivated throughout the world. The seed is the most important part of the peanut. Burkina Faso is the 16th largest producer of peanuts in the world. Despite its economic and nutritional potential, peanut growers are subject …

Burkina Faso, es (code pays fourni par la source)

Phenolic compounds and safety of improved and local peanut varieties grown in Burkina Faso

Sandrine Zongo, Souleymane Zongo, Clarisse S. Compaoré, Frédéric Anderson Konkobo et autres

Nigéria, Maroc, Burkina Faso (code pays fourni par la source)

Comparison of nutritional, bioactive potential and antioxidant properties of Saba senegalensis fruit pulps from five regions of Burkina Faso

Salamata Tiendrebeogo, Clarisse S. Compaoré, Raymond Poussian Barry, Edwige Bahanla Oboulbiga et autres

Introduction The fruit of Saba senegalensis plays an important role in household nutrition. It is an important source of sweet carbohydrates, minerals, vitamin C, provitamin A and has many biological properties. It is also of economical importance and employment for rural populations, …

Burkina Faso (code pays fourni par la source)

Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

Fidèle Wend-Bénédo Tapsoba, Diarra Compaoré-Sérémé, Clarisse S. Compaoré, Thomas Jean Ndig-Yenouba et autres

The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB …

Burkina Faso, fi, be, nl (code pays fourni par la source)

Occurrence of Aflatoxins in Rice Intended for Infant Flour Production in Ouagadougou, Burkina Faso

Hamidou Compaoré, Serge Samandoulougou, Clarisse S. Compaoré, Alima Bambara et autres

A total of four samples of rice intended for infant flour production in Ouagadougou were received at the Physico-chemistry laboratory of Food Technology Department (DTA) for quality control. The latter were also tested for Aspergillus section Flavi presence and analyzed for aflatoxins …

Burkina Faso (code pays fourni par la source)

Molecular screening of bacteriocin-producing Bacillus spp. isolated from Soumbala, a fermented food condiment from Parkia biglobosa seeds

Yérobessor Dabiré, Namwin Siourimè Somda, Clarisse S. Compaoré, Iliassou Mogmenga et autres

Bacteriocin-producing Bacillus species have an attractive interest as less studied spore-forming probiotics for food production. In this study, 20 strains of Bacillus were isolated from soumbala, a local fermented food condiment from Burkina Faso. They were characterized based on phenotype, antibacterial activity …

Nigéria, Burkina Faso (code pays fourni par la source)

Biochemical and Microbiological Characteristics of Raw Milk and Curdled Milk Originated from the Central Region of Burkina Faso

Clarisse S. Compaoré, Fidèle Wend-Bénédo Tapsoba, Charles Parkouda, René KOMPAORE et autres

Milk and dairy products play an important role in human nutrition in Burkina Faso as in several developing countries. This study aimed to describe the curdled milk process in the Central region of Burkina Faso through a monitoring of the production and …

PREDOMINANCE OF BACILLUS SPP. DURING THE PRODUCTION OF MANTCHOUA, A TRADITIONAL KAPOK SEED FERMENTED CONDIMENT FROM BURKINA FASO

Christine Kere-Kando, Pernille Johansen, Clarisse S. Compaoré, Hagrétou Sawadogo‐Lingani et autres

Mantchoua is a fermented seed condiment produced from kapok tree (Ceiba pentandra) seeds in Burkina Faso. In this study, the microbiology of Mantchoua from raw material to final product was investigated in samples from two production sites (Pô and Bobo-Dioulasso). Four processing …

Burkina Faso, dk (code pays fourni par la source)