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Le présent article analyse la satisfaction professionnelle à travers le degré de persistance dans le choix des disciplines d‟enseignement des séries scientifiques (Mathématiques, Physique, Chimie et Sciences de la Vie et de la Terre) comme source d´une insertion professionnelle et facteur de motivation personnelle et professionnelle permettant aux enseignants d´atteindre les objectifs assignés par les établissements du secondaire de la ville de Tahoua. Pour atteindre le but de l´étude, un questionnaire a été administré à 55 enseignants des Mathématiques, Sciences de la Vie et de la Terre et Physique-Chimie. Les résultats montrent qu´il existe des rapports profonds entre le niveau de satisfaction au travail des enseignants et leur insertion professionnelle. Ce qui entraine des conséquences positives sur les pratiques pédagogiques des enseignants et par conséquent sur les rendements scolaires des apprenants dans ces disciplines scientifiques. English title: The secondary teachers job satisfaction in the scientific disciplines in Niger, Tahoua´s City This article analyzes professional satisfaction through the degree of persistence in the choice of teaching disciplines of the scientific series (Mathematics, Physics, Chemistry and biological sciences) as a source of professional integration and personal, professional motivational factor that allow to the teachers, to achieve the objectives assigned by secondary schools in Tahoua´s city of. To achieve the purpose of the study, questionnaires were administered to 55 teachers of Mathematics, Physics, Chemistry and biological sciences. The results show that there are deep relationships between the level of job satisfaction of teachers and their professional integration. This has positive consequences on the teaching practices of teachers and therefore on the academic performance of learners in these scientific disciplines.&nbsp

We characterized the spatio-temporal dynamics of carbon (C) in rivers of the tropical Nyong catchment (South Cameroon). In 2016, we measured fortnightly at 6 locations along an upstream-downstream gradient from groundwater to the main stream of order 6, total alkalinity, dissolved inorganic C (DIC) used together with pH to compute pCO2, dissolved and particulate organic C (DOC and POC) and total suspended matter. Forest, groundwater had low DOC content (< 1 mg L−1) as its leaching was probably prevented in the overlaying lateritic soils. Forest groundwater was supersaturated in CO2 (~50 times the atmospheric value) because of the solubilisation of the CO2 originating from soil respiration. Wetlands water exhibited higher DOC (> 14 mg L−1) and similar DIC concentrations than the forest groundwater. Surface runoff was considered negligible in the basin due to low slopes and high infiltration capacity of the soils, making wetlands and forest groundwater the two main sources of C for surface waters. The influence of wetlands on C dynamics in rivers was significant during periods of high waters when the hydrological connectivity between surface waters and wetlands was enhanced. On annual scale, wetlands exported 60 % (15.4 ± 7.2 t C km−2 yr−1) of the total amount of C transferred laterally to surface waters, the remaining 40 % (12.1 ± 5.8 t C km−2 yr−1) being transferred from forest groundwater. Heterotrophic respiration in rivers averaged 89 mmol m−2 d−1 whereas CO2 degassing was 1260 mmol m−2 d−1, which shows that it is unlikely that the river heterotrophic respiration was the main process sustaining CO2 emission. The comparison of the hydrological export of terrestrial C via forest groundwater with the net terrestrial C sink in the Nyong watershed shows that only ~4 % of the net terrestrial C sink reach the aquatic ecosystem. The carbon mass balance of the Nyong watershed highlights that attributing to a unique terrestrial source the whole amount of riverine carbon emitted to the atmosphere and exported to the ocean and ignoring the river–wetland connectivity can lead to the misrepresentation of C dynamics in tropical watersheds.

Los debates sobre la formacion de profesionales en Africa, de manera general, y en particular en Niger, interrogan constantemente el como formar profesionales autenticos, competentes y comprometidos con el contexto al que pertenecen, de tal manera que sean capaces de concretar transformaciones socio-culturales y economicas efectivas. En la Universidad de Tahoua, luego de examinar los diferentes programas formativos de las carreras de ciencias de la educacion, derecho y economia a traves de las tecnicas de observacion participante, encuestas y grupos de discusion; se revelan insuficiencias relacionadas con la capacidad de los estudiantes para llevar a cabo trabajos investigativos que favorezcan las transformaciones socioculturales, en funcion de las necesidades contextuales. De ahi que, en este trabajo se expone una guia metodologica para potenciar las capacidades investigativas del estudiantado universitario, la aplicacion de la guia permitio a los investigados enfrentar los problemas antes referidos en su entorno y proponer soluciones viables y efectivas. Los resultados demuestran avances significativos en el quehacer profesional y en su relacion arraigada a su contexto de pertenencia. Palabras clave: empoderamiento profesional, identidad, guia metodologica, desarrollo y transformacion contextual.

Traditional African snacks are very little known to the people. The objective of this study is to present the importance of consumption, the process and the nutritional value of a snack traditionally consumed in Burkina Faso. Consumption surveys were conducted among 250 adults in rural and urban areas Lebda and Kaya in the north center area of Burkina Faso. Production follow ups were carried out at the producers in Kaya and Lebda. Carbohydrates, lipids and proteins, iron and zinc contents were determined. Mugdugu is well known to the populations, 97% know it and have used it at least once. Nearly 46% and 20% of respondents in Lebda and Kaya consumed it at least once a week. The market is the main place of supply in the two localities. Mugudugu is consumed by all age, 1 year to more than 45 years. Mugdugu is based on millet (Pennissetum glaucum) and peanut (Arachis hypogea). The process is based on two essentials steps: roasting and grinding. The average contents of carbohydrates, lipids and proteins are respectively 61.78%, 21.67% and 14.45%. Those of iron and zinc are 11.97% and 3.97% respectively. The association of cereal and legume make Mugudugu an interesting snack of good nutritional value that must attract the attention of nutrition actors.