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

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

Authors

  • Koffi Maïzan Jean-Paul Bouatenin Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
  • Solange Aka-Gbezo Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
  • Kohi Alfred Kouame Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
  • Ahou Edwige Tanoh Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
  • Koffi Marcellin Dje Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire

Keywords:

Biological control, Organic agriculture

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.

References

Abe, M. & Lyndsay, R. 1978. Evidence streptococcal role in acid cassava. Journal of Food Protection, 42: 781-784.

AOAC 1995. Association of official analysis chemists. Official methods of analysis of the Association of official analysis chemists. Arlington 957p

Amoa-Awua W.K., Frisvad J.C., Sefa-Dedeh S. & Jakobsen M. 1997. Contribution of molds and yeasts to the fermentation of agbelima cassava dough Journal of Applied Microbiology, 83: 288-296

Bernfeld, D.1955. Amylase β et α, in methods in enzymology 1, S. P. Colowick and N. O. K., Academic press, Inc, New York, 149-154

Bokanga, M. 2001. Cassava: Post-harvest operations. International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria, 220 p.

Capita, R., Alonso-Calleja, M. C. B. & Garcia-Fernandez, M. C. 2001. Assessment of Baird-Parker agar as screening test for determination of Staphylococcus aureus in poultrymeat. Journal Microbiology 39 : 321–325.

Coulin P., Farah Z., Assanvo J., Spillman H. & Puhan Z. 2006. Characterisation of the microflora of Attiéké, a fermented cassava productduring traditional small-scale production. International journal of food Microbiology, 106: 131-136

Dubois M., Gilles K.A., Hamilton J.K., Rebers P. A., Smith F.1956. Colorimetric method for determination of sugars and substances. Analytical chemistry, 280 : 350-3565.

Dziedzoave, N. T., Ellis W. O., Oldham, J. H. & Osei-Yaw, A. 1999. Subjective and objective assessment of ‘agbelima’ (cassava dough) quality. Food Control, 10: 63-67.

Essia, N., Jean J., Kouebou, C. & Djoulde D. 2002. Enrichissement protéique de l’attiéké (semoule à base de manioc) : comparaison de deux sources protéiques, Saccharomyces cerevisiae et Voandzeia subterranea (pois de terre). In : voies alimentaires d’amélioration des situations nutritionnelles, 2ème atelier international, Ouagadougou, Burkina Faso, 589-590.

FAO. 2018. Bulletin d’information / FAO Côte d’ivoire. Bureau de liaison et de partenariat n° 21.

FAO. 2006. La sécurité alimentaire dans le monde. Rome :

Hendriksen, R. S. 2003. Salmonella surveillance and laboratory support project of the World Health Organization. Laboratory Protocols Level 1Training Course Isolation of Salmonella (Switzerland: world Health Organization Global Salm-Surv A global 1-7 chapiter1

Holleman, L.W. J., & Aten A. 1956. Traitement du manioc et produits à base de manioc dans les industries rurales. Collection FAO, cahier n° 54, 116 p

Koffi, L. B., Djedji, C. E. & Kamenan A. 2004. Taux irréductible d’acide cyanhydrique et qualité microbiologique de l’attiéké produit dans la région d’Abidjan. Agronomie Africaine, 1, 11-19.

Kouamé, K. A. 2013. Identification des dangers et des points critiques de contrôle pour la mise en place d’un système HACCP pour la production de l’attiéké en Côte d’Ivoire. Thèse unique de doctorat, Université Abobo-Adjamé, 147 p.

N’Zué, B., Zohouri, G. P., Djédji, C. & Tahouo O. 2013. Bien cultivar le manioc en côte d’ivoire CNRA version revue et corrigée.

Nzigamasabo, A. & Zhou H. M. 2006. Traditional cassava foods in Burundi - A review. Food Rev. Int.; 22 : 1-27.

Obilie, E. M., Tano, D. & Amoa-Awua W. K. A. 2004. Souring and breakdown of cynogenic glucosides during the processing of cassava into Akyeke. International Journal of Food Microbiology, 93:115-121.

Okafor, N., Ijioma, B., Oyolu, C. 1984. Studies on the microbiology of Cassava retting for foo-foo production. Journal Applied Bacteria, 56 :1-13

Oteng–Gyang K. O. 1979. Biochemical Studies of fermentation of cassava (Manihot utilissima (pohl)). Acta bioltechnol, 3:280-292.

Oyewole O. B. & Odunfa S. A. 1988. Microbiology studies on cassava fermentation for lafun production. Food Microbiology, 5: 125-133.

Rawel H. M. & Kroll J. 2003. Die Bedeutung von Cassava (Manihot esculenta Crantz) als Hauptnahrungsmittel in tropischen Ländern. Deutsche Lebensmittel-Rundschau, 99: 102-110.

Sotomey, M., Ategbo, E. A., Mitchikpe, E. & Gutierrez M. L. 2001. Innovations et diffusion de produits alimentaires en Afrique : l’attiéké au Bénin. Centre national d’études agronomiques en régions chaudes (CNEARC), 97 p.

Stupak, M., Vanderschuren, H., Gruissem, W. & Zhang P. 2006. Biotechnological approaches to cassava protein improvement. Trends Food Sci Technol., 17: 634-641

Tapé, J. S. 2014. Etude comparative de deux types de ferments traditionnels utilises dans la transformation du manioc en Attiéké et placali. Mémoire de Master, Université Nangui Abrogoua 53 P

Yao, K. A., Koffi, D.M., Blei, S. H., Irié Bi, Z., Niambé L. S. 2015. Propriétés biochimique et organoleptiques de trois mets traditionnels ivoiriens (attiéké placali attoupkou) à base de granule de manioc natif. Int .J. Biot Chem. Sci., 9 : 1341-1353

Yéboué, K. H., Amoikon, K. E, Kouamé, K. G., Kati-Coulibaly, S. 2017. Valeur nutritive et propriétés organoleptiques de l’attiéké, de l’attoupkou et du placali, trois mets à base de manioc, couramment consommés en Côte d’Ivoire. Journal of Applied Biosciences, 113: 11184-11190

Zebre, C. A., Nevry, K. R., Koussémon, M., Yacouba, K. & Kakou, C. 2011. Effet du nombre de recyclages de la biomasse de Saccharomyces uvarum sur quelques paramètres de la fermentation primaire au cours de la production de la bière en Côte d’Ivoire. Biotechnol.Agron. Soc. Environ , 15 : 501-508.

Downloads

Published

03-09-2022

How to Cite

Bouatenin, K. M. J.-P., Aka-Gbezo, S., Kouame, K. A., Tanoh, A. E., & Dje, K. M. (2022). Microbiological and nutritional quality of bêdê produced in four zones of the Côte d’Ivoire. Journal of Tropical Agriculture, 60(1). Retrieved from https://jtropag.kau.in/index.php/ojs2/article/view/1086

Issue

Section

Articles

Similar Articles

1 2 3 4 5 6 7 8 9 10 > >> 

You may also start an advanced similarity search for this article.

Loading...