Microbiological and nutritional quality of bêdê produced in four zones of the Côte d’Ivoire

Koffi Maïzan Jean-Paul Bouatenin, Solange Aka-Gbezo, Kohi Alfred Kouame, Ahou Edwige Tanoh, Koffi Marcellin Dje

Abstract


Bêdê is a food obtained by retting cassava consumed during the lean season in Côte d’Ivoire. Presently, its consumption is on the decline. In order to enhance the value of this local product, physico-chemical and microbiological parameters of bêdê taken from four sites (Krindjabo, Apprompronou, M’batto and Abidjan) in Côte d’Ivoire were analysed. The results showed that the bêdê produced at Apprompronou was more acidic with a pH of 4.53 ± 0.07 and a high titratable acidity of 0.66 ± 0.02%. However, the hydrocyanic acid level recorded was lower in the samples from Apprompronou (0.10± 0.01 mg/100g) and Abidjan (0.10± 0.01 mg/100g) than those from M’batto and Krindjabo, which were 0.16± 0.25 and 0.13± 0.33 mg/100g respectively. However, the average moisture content of bêdê is 50.88 ± 1.78% and the average ash content is 0.42 ± 0.10%. The average protein, lipid and carbohydrate contents in the sample were 1.45 ± 0.16%, 2.56 ± 1.2% and 44.02 ± 2.65%, respectively, for an energy value of 208.29 ± 8.43 kcal/100g. On the microbiological level, the Mesophilic Aerobic Germs (MAG) microbial load of the bêdê analyzed varies from (1.8±0.5).105 CFU/g (M’batto) to (2.5±0.3). 10t CFU/g (Abidjan). This load was not only lower than the standard prescribed by CODINORM but also the absence of pathogens (Staphylococcus aureus, Escherichia coli, Sulfito-reducing Anaerobes and Salmonella) was observed in all the bêdê samples analyzed. Bêdê is therefore a food of satisfactory microbiological quality.


Keywords


Biological control; Organic agriculture

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References


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