Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso

Marius K. Somda^1, , Aly Savadogo², François Tapsoba¹, Nicolas Ouédraogo¹, Cheikna Zongo³ and AlfredS. Traoré^{1, 4}

¹Laboratory of Microbiology and Biotechnology, Research Center in Biological Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

²Laboratory of Food Technology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

³Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

⁴Laboratory of Food Technology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso;Laboratory of Clinical Biochemistry and pharmacology, Department of Biochemistry and Microbiology University of Ouagadougou, Burkina Faso

Cite this paper

Marius K. Somda, Aly Savadogo, François Tapsoba, Nicolas Ouédraogo, Cheikna Zongo and AlfredS. Traoré. Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso. Journal of Food Security. 2014; 2(2):59-64. doi: 10.12691/JFS-2-2-3

Abstract

Soumbala is an African fermented locust beans used as a food condiment in Burkina that it quality could be affected due to hygienic practices. The present study aimed to show the implication of traditional process on hygienic quality of soumbala. Soumbala a fermented condiment was collected in six ethnical groups of Burkina Faso. A total of 120 samples were analysed using standards methods of microbiology. The microbial analysis showed a significant difference (p < 0.05) among microorganism groups following to the synthetized diagrams (A and B). Significant difference (p < 0.05) was established among microorganisms targeted in diagram A versus diagram B comparing separately the amount of Bacillus sp. (18.77 ± 0.29% VS 37.22 ± 0.076%), Micrococcus sp. (17.52 ± 0.65% VS 10.68 ± 0.38%) and Staphylococcus sp. (19.63 ± 0.35% VS 14.49 ± 0.2%), Yeasts and Molds (34.74 ± 0.098% VS 37.6 ± 0.26%), Total coliform (9.1 ± 0.16% VS 0). The results indicated that samples of soumbala contain various microorganisms due the impact of processing.

Keywords

seeds, processing, fermentation, food, safety

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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