COMPPAORE/SEREME Diarra

Publications

Articles  scientifiques

1.      Compaore-Sereme Diarra, Hama-Ba Fatoumata, Tapsoba Fidele Wendbenedo, Manner Heikki, Maina Ndegwa Henry, Dicko Mamoudou Hama, Sawadogo-Lingani Hagretou, 2023.Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides. Heliyon, e13837. Volume 9 Issue 3. pp. 1-10.

 https://doi.org/10.1016/j .heliyon.2023.e13837 .

2.      Diarra COMPAORE SEREME, Fidèle Wend-bénédo TAPSOBA, Douamba ZOÉNABO, Clarisse S. COMPAORÉ , Mamoudou Hama DICKO, Hagrétou SAWADOGO-LINGANI, 2022. A review on Dietary fibers: classification, importance and advantages for human diet. International Journal of Biological and Chemical Sciences. Volume 16 No : 6 . pp. 2916 – 2929.

 https://www.ajol.info/ind ex.php/ijbcs/article/view /243327

3.      Diarra COMPAORE SEREME, Fidèle Wendbénédo TAPSOBA, Rossana CODA, Ndegwa Henry MAINA, Donatien KABORE, Mamoudou Hama DICKO, Hagrétou SAWADOGO-LINGANI,2020. Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria. International Journal of Biosciences, Volume 16, No. 3. pp. 384- 401 .Characterization of Massa (a fermented millet pancake type food) production process and isolation of exopolysaccharides producing lactic acid bacteria (innspub.net)

4.      Yaquin WANG, Diarra COMPAORE-SEREME, Hagrétou SAWADOGOLINGANI, Rossana CODA, Kati KATINA, Ndegwa Henry MAINA, 2019. Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread. Food Chemistry, volume 285, issue 1. pp. 221-230

https://doi.org/10.1016/j .foodchem.2019.01.126

5.      Fidèle Wend-Bénédo Tapsoba, Diarra Compaore-Sereme, Clarisse Sidbéwendé Compaore, Thomas Jean Ndig-Yenouba, Wendkuni Anne Christelle Yaogho, Ndegwa Henri Maina, Hagrétou Sawadogo-Lingani, 2022. Effects of Cereal Malts used as improver on physicochemical, nutritional and sensory characteristics of wheat and millet composites breads. Food and Nutrition Sciences, Volume. 13, Issue 7. pp. 669- 689

 doi: 10.4236/fns.2022.137049

6.      Fidèle Wend-Bénédo TAPSOBA, Zoénabo DOUAMBA, Fabrice BATIONO, Diarra COMPAORE-SEREME, Thomas Jean NDIGYENOUBA, Wendkuni Anne Christelle YAOGHO, Ndegwa Henri MAINA and Hagrétou SAWADOGO-LINGANI, 2022. Effects of cereal malts used as improver on physico-chemical, nutritional and sensory characteristics of wheat and red sorghum composites breads. American Journal of Food Science and Technology, Volume 10, No. 3. pp 119-129.

https://pubs.sciepub .com/ajfst/10/3/4/index.html 

7.      Fidèle Wend-bénédo Tapsoba, Hagrétou Sawadogo-Lingani, Rossana Coda, Diarra Compaore-Sereme, Katina Katina, Donatien Kabore, Hadou Haro, Mamoudou Hama Dicko, Ndegwa Henry Maina, 2017. Characterization of exopolysaccharide producing-LAB isolated from zoom-koom, a cereal based traditional beverage from Burkina Faso. International Journal of Biosciences, volume 11 issue 6. pp 45-60.

  https://innspub.net/characterization-of exopolysaccharides producing-lab-isolated from-zoom-koom-a cereal-based-traditional beverage-from-Burkina-Faso

8.      Fidèle Wend-bénédo TAPSOBA, Hagrétou SAWADOGOLINGANI, Donatien KABORE, Diarra COMPAORE-SEREME and Mamoudou Hama DICKO, 2017. Effect of the fermentation on the microbial population occurring during the processing of zoom-koom, a traditional beverage in Burkina Faso. African Journal of Microbiology Research, Volume 11 issue 26.pp. 1075-1085.

 https://doi.org/10.5897/aj mr2017.8591 .

9.       Tapsoba Fidele Wend-benedo, Sawadogo-Lingani Hagretou, Kabore Donatien Zongo Sandrine, Compaore-Sereme Diarra, Dicko Mamoudou Hama, 2018. Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures : Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product. African Journal of Biotechnology, volume 17 issue 5. pp 96 -107.

https://doi.org/10.5897/aj b2017.16306 

10.  Edwige Bahanla Oboulbiga, Zoénabo Douamba, Diarra Compaoré-Sérémé, Judith Nomwendé Semporé, Rasmata Dabo, Zénabou Semde, Fidèle Wend-Bénédo Tapsoba , Fatoumata Hama-Ba, Laurencia T Songré- Ouattara, Charles Parkouda , Mamoudou H Dicko, (2023). Physicochemical, potential nutritional, antioxidant, and health properties of sesame seed oil: a review. Frontiers in Nutrition, (10) : pp 1-13.

https://www.frontiersin.org/articles/10.3389/fnut.2023.1127926/full

11.  Fabrice Bationo, Mahamadé Goubgou, Diarra Compaoré-Sérémé. The Importance of Food Plant Nutrients in the Management of Severe Respiratory Infections Focusing on Their Immunomodulatory, Anti-inflammatory and Antioxidant Properties, (2022). Journal of Food and Nutrition Research; (10) 1: pp 65-73. https://pubs.sciepub.com/jfnr/10/1/9/index.html

12.  Traore Hyacinthe, Parkouda Charles, Korbo Adama, Compaore-Sereme Diarra, Mamoudou H. Dicko, Jan J. Svejgaard & Brehima Diawara , 2015. Variability of vitamins B1, B2 and minerals content in baobab (Adansonia digitata) leaves in East and West Africa. Food Sciences and Nutrition, (3) 1 : pp 17-24. https://onlinelibrary.wiley.com/doi/full/10.1002/fsn3.184

13.  Abel Tankoano, Donatien Kabore, Aly Savadogo, Adama Soma, Nadia Fanou-Fogny, Diarra Compaore-Sereme, Joseph D. Hounhouigan and Hagrétou Sawadogo-Lingani, (2017).Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt samples from Ouagadougou, Burkina Faso . African Journal of Microbiology Research , (10) 16: pp. 535-  541.https://academicjournals.org/journal/AJMR/articleabstract/4AC8AAA58200

14.  Zoénabo Douamba, Abel Tankoano, Donatien Kaboré, Diarra Compaore-Sereme, Mahamoudou Ouédraogo, Pingdwindé Marie Judith Samadoulougou-Kafando, Adama Paré, Mamadou Hama Dicko, Hagrétou Sawadogo/Lingani, (2022). Microbiological Quality of Fresh and Grilled Mutton Sold in Ouagadougou, Burkina Faso. Food and Nutrition Science; (13) 12 : pp 986-1000. https://www.scirp.org/journal/paperinforcitation.aspx?paperid=122140

Documents de Vulgarisation en français

·       Fiches Techniques ;

1.     Fiche 1

COMPAORE-SEREME Diarra, HAMA-BA Fatoumata, TAPSOBA Fidele Wend-benedo,

MANNER Heikki, MAINA Ndegwa Henry, DICKO Mamoudou Hama, SAWADOGO-LINGANI Hagrétou. Evaluation sensorielle de pains composites blé-mil.4p, CNRST/IRSAT/FT/2024-010

2.     Fiche 2

COMPAORE/SEREME Diarra, TAPSOBA Fidèle Wend-Bénédo, COMPAORE Sidbewendé Clarisse, KABORE Donatien, DICKO Mamoudou Hama, SAWADOGO/LINGANI Hagrétou. Technologie de production de pains composés à base de céréales locales en utilisant une souche de bactérie lactique productrice d’exopolysaccharide. CNRST/IRSAT/FT/2020-004

3.     Fiche 3

COMPAORE/SEREME Diarra, TAPSOBA Fidèle Wend-Bénédo, KABORE Donatien, DICKO Mamoudou Hama, SAWADOGO/LINGANI Hagrétou. Technologie de production du massa à base de pâte fermentée de grains de mils entiers. CNRST/IRSAT/FT/2019-031

4.     Fiche 4

COMPAORE/SEREME Diarra, Tapsoba Fidèle Wend-Bénédo, KABORE Donatien, DICKO Mamoudou Hama, SAWADOGO/LINGANI Hagrétou. Screening de la production d’exopolysaccharides par des bactéries lactiques isolées de la technologie du massa, galettes à base de pâte fermentée de mil (Pennisetum glaucum). CNRST/IRSAT/FT/2019-032

5.     Fiche 5

COMPAORE-SEREME Diarra, TAPSOBA Fidèle Wend-Bénédo , COMPAORE Clarisse Sidbéwendé E, NDIG-YENOUBA Thomas Jean , YAOGHO Wendkuni Anne Christelle , MAINA Ndegwa Henri 4, SAWADOGO-LINGANI Hagrétou . Effet du malt de céréales locales (sorgho et mil), améliorants naturels, sur les caractéristiques physico-chimique et nutritionnelle de pain composite blé-mil local. CNRST/IRSAT/FT/2024- 012. 

6.     Fiche 6

COMPAORE-SEREME Diarra, TAPSOBA Fidèle Wend-Bénédo , COMPAORE Clarisse Sidbéwendé E, NDIG-YENOUBA Thomas Jean , YAOGHO Wendkuni Anne Christelle , MAINA Ndegwa Henri, SAWADOGO-LINGANI Hagrétou . Evaluation sensorielle de pains composites blé-mil à base de malt de céréales locales (sorgho et mil) utilisés comme améliorants. CNRST/IRSAT/FT/2024-011.

7.     Fiche 7

TAPSOBA Fidèle Wend-Bénédo ; COMPAORE/SEREME Diarra ; PARE Adama ; NDIG YENOUBA Thomas Jean ; BIEOGO Elie Wilfried Wendnongma ; OUEDRAOGO Awa ; DICKO Mamoudou Hama ; SAWADOGO/LINGANI Hagrétou. Technologie de production de malts de sorgho et de mil en condition contrôlée : évaluation des propriétés fonctionnelles des farines de grains maltés. CNRST/IRSAT/FT/2021-051.

·       Document:

TRAORE/GORGA Kourfoum, DAO Sidiki Aboubacar, TAPSOBA Fidèle Wendbénédo, BANHORO Olivier, DOUAMBA Zoénabo, SEMDE Zénabou, DAWENDE/COMPAORE Sidbewendé Clarisse, COMPAORE Hamidou, SAMADOULOUGOU Pingdwinde Marie Judith, ZONGO Souleymane, DABO Rasmata, TRAORE Korotimi, Oboulbiga Edwige, KONKOBO/YAMEOGO Charlotte, LODOUN Adama, COMPAORE/SEREME Diarra, FOFANA Daouda, ZONGO Yabre Gilbert, BA/HAMA Fatoumata, (2021). Techniques de transformation des céréales en biscuits, gâteaux, couscous, grumeaux de bouillie. 76 p. CNRST/IRSAT/DV/2021-007.