Promising Probiotic Properties of the Yeasts Isolated from , a Traditionally Fermented Beer Produced in Burkina Faso.

In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from , a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.

Development of Bacteria biofertilizers using locally isolated rhizosphere populations and agricultural refuse and their impacts on growth of local test crops.

Biofertilizers are the preparations of live microorganisms added to the root, seed or soil to promote plant growth. In this study, Plant Growth Promoting Bacteria able to solubilize insoluble phosphate (P) and potassium (K) forms were isolated, characterized and identified. Two isolates that demonstrated excellent solubilization of potassium or phosphate from abundant and bio-available waste biomass (rice husk and cattle bone) were used to produce biofertilizers by solid-state fermentation.

Assessment of probiotic and technological properties of Bacillus spp. isolated from Burkinabe Soumbala.

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 properties.

Impact of counseling visual multimedia on use of family planning methods among displaced Nigerian families.

Although there is evidence of increasing childbirth in internally displaced person (IDP) camps, limited literature exists on how to promote knowledge and use of modern family planning methods among this vulnerable group. The objective of this study was to determine the efficacy of visual multimedia in promoting knowledge and use of modern family planning methods among families in IDP camps in Nigeria. This study was a quasi-experiment of 470 individuals in IDP camps to determine the impact of visual multimedia in enhancing knowledge and intention to use modern family planning.

Evolution of Volatile Flavour Compounds during Fermentation of African Oil Bean (Pentaclethra macrophylla Benth) Seeds for "Ugba" Production.

Fermented African oil bean (Pentaclethra macrophylla Benth) seed is a successful and well studied seasoning and snack in parts of Western Africa. GC-MS analysis of fermenting seeds revealed a mixture of several volatile aroma compounds which changed with time and starter organism. During natural mixed culture process 36 volatile compounds including 12 hydrocarbons, 10 esters, 5 alcohols, 2 phenols, 2 ketones, and one each of furan, amine, acid, thiophene, and lactone were identified.