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DOI:http://dx.doi.org/10.26855/ijfsa.2020.12.007

Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire

Date: November 5,2020 |Hits: 214 Download PDF How to cite this paper
Kouamé Kohi Alfred1,2,*, Bouatenin Koffi Maïzan Jean-Paul1, Coulibaly Wahauwouélé Hermann1,  Kané Affissata Fathim France1, Camara Fatoumata1, Djé Koffi Marcellin1

1Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University of Nangui Ab-rogoua, Abidjan, Côte d’Ivoire, 

2Food Security Research Group, Centre Suisse de Recherche Scientifique, Abidjan, Cote d’Ivoire.

*Corresponding author: Kouamé Kohi Alfred

Abstract

The present study aims at generating data that can produce useful information on the new trends in soumbara production processes and their effect on its microbiology quality. A descriptive survey was conducted in the production areas of Ferké, Katiola and Korhogo to determine the different production patterns. Samples of soumbara were collected in these production areas for microbiological analysis. The results show that regardless of the production area, there are two methods of producing soumbara. The differences were in the fermentation and cooking steps and the ingredients used. Microbiological analyses revealed the presence of mesophilic aerobic germs, total coliforms, Bacillus cereus and Staphylococcus aureus. The loads of mesophilic aerobic germs, Staphylococcus aureus and Bacillus cereus ranged from (1.3±0.4)103 to (1.2±0.3)104; 0 to (1.7±0.8)102 and (1.1±0.1)101 to (4.7±0.2)101 CFU/g, respectively. The assessment of the marketable quality of the soumbara samples in accordance with Directive 2005/2073/EC on microbiological criteria for foodstuffs indicated acceptable microbiological quality for the Ferké and Katiola soumbara samples and unsatisfactory for the Korhogo soumbara samples.

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How to cite this paper

Process and Microbiological Quality of  Soumbara (A Local Seasoning) Used in Côte d'Ivoire
How to cite this paper: Kouamé Kohi Alfred, Bouatenin Koffi Maïzan Jean-Paul, Coulibaly Wahauwouélé Hermann,  Kané Affissata Fathim France, Camara Fatoumata, Djé Koffi Marcellin. (2020) Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire. International Journal of the Science of Food and Agriculture4(4), 403-412.

DOI: http://dx.doi.org/10.26855/ijfsa.2020.12.007

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