**4. Conclusions**

This study contributed to the characterization by electrochemical impedance spectroscopy of the local kitchen utensils used for cooking. From this study, we

conclude that variations of the impedance spectra in Niquist Z diagram based on the cooking time confirms the development of a protective oxide layer (alumina) of this alloys in electrochemical tests, resulting in an increase of the polarization resistance jointly with a decrease in the capacity of the double layer. Electrochemical tests showed a good efficacy of the sample in the broken rice media and having a good resistance to corrosion comparatively to salt water media. The low resistance to corrosion of sample in the salt water media is certainly caused by chloride ions. Susceptibility to corrosion by pitting has been confirmed by the method of electrochemical impedance spectroscopy.

Analysis of two local kitchen utensils with known composition and with various cooking media frequently used in Burkina Faso showed that aluminum content released increases with temperature influence, cooking time, and media. However, insignificant values of aluminum concentration released at room temperature in all solution are may be caused by the short stocking time, may be a decreasing of stocking temperature or another factor not deal with in this study. This study permits to update literature data and must support agribusiness and socio-economic interest of local kitchen utensils made in Burkina Faso according to the area. As precaution to take for limit risk of aluminum migration in foods:

