Publications by authors named "Aminata Sere"
Article Synopsis
- The study analyzes the presence of heterocyclic aromatic amines (HAAs) in processed chicken from Burkina Faso, focusing on the cooking methods of flamed versus braised chicken.
- Flamed chicken showed significantly higher levels of both apolar (32.66 ng/g) and polar (3.48 ng/g) HAAs compared to braised chicken (2.70 ng/g and 0.92 ng/g, respectively).
- The findings suggest that cooking methods greatly influence HAA levels, highlighting the need for further research on precursors in raw chicken and the effects of marinating on HAA formation.
and are edible insects in Burkina Faso. Our research aimed to evaluate the nutritional composition and functional properties of the defatted flours, protein concentrates, and isolates of and . Proximate and mineral composition were determined according to AOAC methods.
View Article and Find Full Text PDFEdible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.
View Article and Find Full Text PDFBraised and flamed chickens known as "poulet bicyclette" are famous and popular street food in Burkina Faso. Although they are important sources of a wide range of essential trace elements for humans, they can also contain toxic metals. The aim of the study was to assess the concentrations and health risk of metallic trace elements (Ag, Cr, Cu, Mn, Fe, Co, Zn, Ni, Cd, Pb) in ready-to-eat braised and flamed chickens in Burkina Faso.
View Article and Find Full Text PDFBackground: Insects play an important role as a diet supplement in Burkina Faso, but the preferred insect species vary according to the phytogeographical zone, ethnic groups, and gender. The present study aims at documenting indigenous knowledge on edible insects in Burkina Faso.
Methods: A structured ethno-sociological survey was conducted with 360 informants in nine villages located in two phytogeographical zones of Burkina Faso.