Zobrazeno 1 - 10
of 52
pro vyhledávání: '"MARIUS K. SOMDA"'
Autor:
Konan K. Toussaint Yao, Marius K. Somda, Iliassou Mogmenga, Mahamadi Nikiema, Yerobessor Dabire, Assietta Ouattara, Donatien Kabore, Mamoudou H. Dicko
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-12 (2024)
Abstract Non-timber forest products are often disregarded in favor of primary crops in Burkina Faso, despite their nutritional significance and contribution to food self-sufficiency. However, the lack of scientific information regarding the amino aci
Externí odkaz:
https://doaj.org/article/6fa292d304e04091af0a4fde69f0fa50
Autor:
Kayaba Kaboré, Crépin Ibingou Dibala, Hemayoro Sama, Mamounata Diao, Marius K. Somda, Mamoudou H. Dicko
Publikováno v:
Biochemistry Research International, Vol 2024 (2024)
The study aimed to evaluate phenolic content and antioxidant and antibacterial potentials of the fractions of the hydroethanolic extract of Uvaria chamae leaves, a food plant from Burkina Faso. Thus, the hexane, dichloromethane, ethyl acetate, and bu
Externí odkaz:
https://doaj.org/article/623f01dc810a4bc3a5930c7ec900a994
Autor:
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Clarisse B. Compaoré, Iliassou Mogmenga, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi, Mamoudou H. Dicko
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background Soumbala is a highly loved alkaline traditional fermented food condiment in Burkina Faso. It harbors various microbiota dominated by fermentative Bacillus spp. as functional microorganism with little confirmed health-promoting pro
Externí odkaz:
https://doaj.org/article/21326c0b00794593ab3d6263bd13b1c0
Autor:
Yérobessor Dabiré, Namwin Siourimè Somda, Marius K. Somda, Iliassou Mogmenga, Abdoulaye K. Traoré, Lewis I. Ezeogu, Alfred S. Traoré, Jerry O. Ugwuanyi, Mamoudou H. Dicko
Publikováno v:
Annals of Microbiology, Vol 72, Iss 1, Pp 1-11 (2022)
Abstract Purpose Alkaline-fermented foods (AFFs) play an essential role in the diet of millions of Africans particularly in the fight against hidden hunger. Among AFFs, soumbala is a very popular condiment in Burkina Faso, available and affordable, r
Externí odkaz:
https://doaj.org/article/43af0e14108a4c5489d15fa7cd36420d
Autor:
Agbémébia Y. Akakpo, Donatien Kabore, Marius K. Somda, Abdouramane Sawadogo, Henriette B. Mihin, Zenabou Semde, Aboubakar S. Ouattara
Publikováno v:
Scientific African, Vol 19, Iss , Pp e01497- (2023)
Tiger nut milk is not heated during processing and is usually contaminated with spoilage microorganisms due to its high starch content. The present study aims to preserve tiger nut milk using essential oil from Cymbopogon citratus as an antimicrobial
Externí odkaz:
https://doaj.org/article/1bea333e100245a0bae9b54e99bfb883
Autor:
Yérobessor Dabiré, Namwin Siourimè Somda, Clarisse S. Compaoré, Iliassou Mogmenga, Marius K. Somda, Aboubakar S. Ouattara, Mamoudou H. Dicko, Jerry O. Ugwuanyi, Lewis I. Ezeogu, Alfred S. Traoré
Publikováno v:
Scientific African, Vol 12, Iss , Pp e00836- (2021)
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. Th
Externí odkaz:
https://doaj.org/article/1fd9b94f50ca4c1c835d02db5ac16767
Autor:
MAHAMADI NIKIEMA, NARCIS BARSAN, MARIUS K. SOMDA, DESIRE TRAORE, DAYERI DIANOU, VALENTIN NEDEFF, ALFRED S. TRAORE
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 18, Iss 2, Pp 213-224 (2017)
The present study aimed to produce biogas using liquid from OFMSW fermentation. In this study the physic-chemical parameters of liquid from OFMSW were determined. Anaerobic digestion using liquid from OFMSW and 2 % (w/v) of OFMSW as substrate load wa
Externí odkaz:
https://doaj.org/article/dd45679215c84286a1385cb3893eb7f4
Autor:
Rokia Sanogo, Nouhoum Diarra, Issiaka Togola, Marius K. Somda, Singou Keita, Mamadou Abdoulaye Konaré
Publikováno v:
European Journal of Nutrition & Food Safety. :62-71
Aims: This study aimed to assess the in vitro antibacterial effects of extracts from four wild food fruits: Balanites aegyptiaca, Saba senegalensis, Ziziphus mauritiana, and Raphia sudanica. Place and Duration of Study: The samples of plant material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::665f3f767813802e3fdb4395df03c6e6
https://doi.org/10.9734/ejnfs/2023/v15i11289
https://doi.org/10.9734/ejnfs/2023/v15i11289
Autor:
Assiètta Ouattara, Marius K. Somda, Cheik A. T. Ouattara, Yerobessor Dabiré, Mahamadi Nikiéma, Alfred S. Traoré, Aboubakar S. Ouattara
Publikováno v:
Food and Nutrition Sciences. 14:26-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dbd4a64f58e69ea87d12d0bc5eaed7c
https://doi.org/10.4236/fns.2023.141003
https://doi.org/10.4236/fns.2023.141003
Autor:
Marius K. Somda, Yerobessor Dabire, Iliassou Mogmenga, Assietta Ouattara, Mahamadi Nikiema, Henriette B. Mihin, Agbémébia Y. Akakpo, Donatien Kabore, Alfred S. Traore, Mamadou H. Dicko
Publikováno v:
Food and Nutrition Sciences. 14:135-147
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45832737029d922456cfee6662d9a895
https://doi.org/10.4236/fns.2023.142010
https://doi.org/10.4236/fns.2023.142010