Microbiological characteristics of bread dough and nutritional quality of “Tabnen-naow,” ethnic artisan bread in Burkina Faso

Abstract This study aimed to evaluate the microbiological characteristics of bread dough and nutritional quality “ Tabnen-naow ,” an ethnic artisan consumed mainly in Burkina Faso. Originating Boussé, this is spreading outskirts Ouagadougou for several reasons, such as increase price industrial especially supposed low glycemic index bread. However, there insufficient information literature about technology For purpose, surveys were conducted among bakers five production units Ouagadougou, using survey forms draw diagram. The evaluated standard microbiology methods. Lastly, was determined techniques. All male, between 22 34 years old, with average age 27.8 ± 5.1 years. They all used wheat flour, (80%) from Grand Moulin du Faso (GMF). Baker’s fermentation done at room temperature dry or lyophilized yeast. interesting microorganisms (yeasts, lactic acid bacteria) present samples. yeast (2.5 10 8 CFU/g) bacteria (2.27 7 abundant apart one dough, which had a bacterial load. contains carbohydrates (88.20–89.05%), proteins (9.60–10.60%), minerals iron (11.56 89.27 mg/kg), calcium (00.00–290.03 zinc (69.18 36.74 389.10 32.89 mg/kg). composition revealed that could contribute significantly healthy diet food security.