Microbiological quality of Dockounou banana added to cassava flour
1 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, Nangui Abrogoua University, Abidjan, Côte d’Ivoire, 02 BP 801 Abidjan 02.
2 Félix Houphouët-Boigny University, UFR Biosciences, Laboratory of Biotechnology, 22 BP 582 Abidjan 22, Côte d’Ivoire.
Research Article
GSC Biological and Pharmaceutical Sciences, 2023, 25(01), 106–113.
Article DOI: 10.30574/gscbps.2023.25.1.0391
Publication history:
Received on 05 June 2023; revised on 08 October 2023; accepted on 12 October 2023
Abstract:
Banana Dockounou with cassava flour is a food made from senescent bananas. This food has a relatively short shelf life. This does not guarantee the safety of the product. Thus, the aim of this study was to assess the microbiological quality of banana Dockounou with cassava flour during storage, in order to ensure consumer safety. To achieve this objective, two methodological approaches were adopted. Firstly, a consumer survey on banana Dockounou with cassava flour was carried out to update data on its consumption in the city of Abidjan. Secondly, some microbiological parameters of the sample of Dockounou added to cassava flour taken from five (5) women producers were determined during its conservation at room temperature (30°C) for eight (8) days. These studies revealed the presence of aerobic mesophilic germs (AMG) whose load varied from (2,5±0,1)×101 to (2,2 ±0,7)×107 CFU/g after 8 days of storage. At the end of these 8 days, the AMG loads recorded in the various Dockounou are higher than the microbiological criteria (3.0x104 CFU/g). The germs most frequently encountered during the conservation of Dockounou were Staphylococcus, Bacillus, total coliforms, yeasts and moulds. However, an absence of Salmonella, Clostridium, faecal coliforms was noted in all the samples analysed.
Keywords:
Dockounou with cassava flour; Microbiological; Physico-Chemical; Conservation
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Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
