Journal of Food Security
ISSN (Print): 2372-0115 ISSN (Online): 2372-0107 Website: http://www.sciepub.com/journal/jfs Editor-in-chief: Apply for this position
Open Access
Journal Browser
Go
Journal of Food Security. 2014, 2(2), 59-64
DOI: 10.12691/jfs-2-2-3
Open AccessArticle

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

Marius K. Somda1, , Aly Savadogo2, François Tapsoba1, Nicolas Ouédraogo1, Cheikna Zongo3 and AlfredS. Traoré1, 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

Pub. Date: July 04, 2014

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

Creative CommonsThis 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/

References:

[1]  Adewusi, S. R.A., Orisadare, B.A. & Oke, O. L. 1992. Studies on weaning diets in Nigeria. Two protein sources. Plant Food Human Nutrition. 42: 183-192.
 
[2]  Alabi, D.A, Akinsulire, O.R. & Sanyaolu, M.A. 2005. Qualitative determination of chemical and nutritional composition of Parkia biglobosa. African Journal of Biotechnology 4: 812-815.
 
[3]  Association Française de Normalisation (AFNOR). 2009. Normes Agroalimentaires. http://www.afnor.org/secteurs/activite/agroalimentaire/normes/liste-desnormes.(accessed January 15, 2014).
 
[4]  Beukes, E.M., Bester, B. H. & Mostert, J. F. 2001. The microbiology of South African traditional fermented milks. International Journal of Food Microbiology 63: 189-197.
 
[5]  Bridget, O.O, Olumuyiwa, S.F., Bolanie, O.A. & Adewusi, S.A.A. 2004. Biochemical changes in Africa locust beans (Parkia biglobasa) and melon (Citrullus vulgaris) seeds during fermentation to condiment. Pakistan Journal of Nutrition 3: 140-145.
 
[6]  De Souza, C., Ameyapoh, Y., Karou, S.D., Anani, K.T., Kpodar, M.L. & Gbeassor M. 2011. Assessing Market-Sold Remedies in Lomé (Togo) for Hygienic Quality. Biotechnology. Research International. pp: 1-5.
 
[7]  Djikpo-Tchibozo, A. M., Anani, K., Ameyapoh, Y. 2001. Evaluation of hygienic quality of six medicinal plants and traditional phytomedecine. Pharmaceutica Medicine Traditional of Africa. 11: 83-92.
 
[8]  Gadaga, T.H, Mutukumira, A.N. & Narvhus, J.A. 2000. Enumeration and identification of yeasts from Zimbabwean traditional fermented milk. International Dairy Journal. 10: 459-466.
 
[9]  Godefay, B. & Molla B. 2000. Bacteriological quality of raw cow's milk from four dairy farms and a milk collection centre in and around Addis Ababa. Berlin. Munchener Tierar. Wochen. 113: 276-278.
 
[10]  Gonfa, A., Foster, H.A. & Holzapfel WH. 2001. Field survey and literature review on traditional fermented milk products of Ethiopia. International Journal of Food Microbiology. 68: 173-186.
 
[11]  Guinot-Thomas, P., Al-Ammoury, M. & Laurent F. 1995. Effects of Storage Conditions on the composition of Raw Milk. International Dairy Journal 5: 211-223.
 
[12]  Mohamadou, B.A., Mbofung, C.M.F. & Thouvenot D. 2007. Functional potential of a product from traditional biotechnology: antioxidant and probiotic potential of Mbuja, produced by fermentation of Hibiscus sabdariffa seeds in Cameroon. Journal of Food Technology. 5: 164-168.
 
[13]  Odunfa, S.A. 1985. Biochemical changes during “iru”fermentation. Journal of Food Technology 20: 295-303.
 
[14]  Oguntoyinbo, F.A., Huch, M., Cho, G.S., Schillinger, U., Holzapfel, W.H., Sanni, A.I. & Franz, C.M. 2010. Diversity of Bacillus species isolated from okpehe, a traditional fermented soup condiment from Nigeria. Journal of Food Protection. 73: 870-878.
 
[15]  Ouoba, L.I.I., Parkouda, C., Diawara, B., Scotti, C. & Varnam, A.H. 2007. Identification of Bacillus spp from Bikalga, fermented seeds of Hibiscus sabdariffa: phenotypic and genotypic characterization. Journal of Applied Microbiology 104: 122-131.
 
[16]  Ouoba, L.I.I., Cantor, M.D., Diawara, B., Traore, A.S. & Jakobsen, M. 2003. Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment. Journal of Applied Microbiology 95 (4): 868-873.
 
[17]  Parkouda, C., Diawara, B., Lowor, S., Diako, C., Kwesi-Saalia, F., Annan, N.T., Jensen, J.S., Tano-Debrah, K. & Jakobsen M. 2011.Volatile compounds of maari, a fermented product from baobab (Adansonia digitata L.) seeds. African Journal of Biotechnology 10 (20): 4197-4206.
 
[18]  Parkouda, C., Diawara, B. & Ouoba, L.I.I. 2008. Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa. African Journal of Biotechnolgy.7: 916-922.
 
[19]  Rainbaul A. 1995. Bactéries lactiques et fermentation du manioc. In: Transformation alimentaire du manioc. Eds T. Agbor Egbe, A. Brauman, D. Griffon and S. Trèche. Paris, ORSTOM. pp. 258-275.
 
[20]  Savadogo, A., Tapi, A., Chollet, M., Wathelet, B., Traoré, A.S. & Jacques P.H. 2011. Identification of surfactin producing strains in Soumbala and Bikalga fermented condiments using Polymerase Chain Reaction and Matrix Assisted Laser Desorption/Ionization-Mass Spectrometry methods. International Journal Food of Microbiology 151:299-306.
 
[21]  Seo, H.R., Kim, J.Y., Kim, J.H. & Park, K.Y. 2009. Identification of Bacillus cereus in a Chungkukjang that Showed High Anticancer Effects Against AGS Human Gastric Adenocarcinoma Cells. Journal of Medicinal Food. 31: 1274-1280.
 
[22]  Somda, K.M., Savadogo, A., Barro, N., Thonart, P. & Traoré, A.S. 2011. Effect of mineral salts in fermentation process using mango residues as carbon source for bioethanol production. Asian Journal of Industrial Engineering. 3(1): 29-38.
 
[23]  Yagoub, A.E.G.A., Mohamed, B.E., Ahmed, A.H.R. & El-Tinay, A.H. 2004. Study on Furundu, a traditional sudanese fermented roselle (Hibiscus sabdariffa) seed: effect on in vitro protein digestibility, chemical composition and functional properties of the total proteins. Journal of Agricultural Food Chemistry. 52: 6143-6150.
 
[24]  Yamani, M.I., Al-Kurdi, L.M.A., Haddadin, M.S.Y. & Robinson RK. 1999. A simple test for the detection of antibiotics and other chemical residues in ex-farm milk. Food Control. 10: 35-36.
 
[25]  Zinnah, M.A., Bari, M.R., Islam, M.T., Hossain, M.T., Rahman, M.T., Haque, M.H., Babu, S.A.M., Ruma, R.P. & Islam, M.A. 2007. Characterization of Escherichia coli isolated from samples of different biological and environmental sources. Bangladesh Journal of Veterinary Medicine. 5 (2): 25-32.