Abstract: Dèguè was a traditional fermented food (pearl millet dough) which consumed in Burkina Faso. In this work, the traditional processing of pearl millet into dèguè was investigated in 18 traditional production units. This study was followed in Ouagadougou and Bobo-Dioulasso. The main steps of diagram of production were dehulling, winnowing, washing, drying, milling, sieving, kneading, cooking, pounding, shaping and fermentation. Before fermentation, crude protein, crude fat, ash, starch and carbohydrates content were respectively 5.43; 3.00; 1.13; 33.37 and 41.81 %. After 72 hours of fermentation only protein content (6.12 %) was increased; starch content was(23.6 %) decreased. pH and titratable acidity were respectively 6.75 and 0.12 before the fermentation and after 72 hours pH (4.49) was decreased and titratable acidity (0.57 g of 100 grams of lactic acid) was increased. Microbiology analyses indicated that the number of lactic acid bacteria, yeasts and moulds increased during the course of fermentation. The number of coliforms was decreased slightly after 72 hours of fermentation.