@article{ajfn2019732,
author={{Kagamb¨¨ga, Boureima and Ciss¨¦, Hama and Compaor¨¦, Sidbewend¨¦ Clarisse and Tapsoba, Fran?ois and Zongo, Souleymane and Sawadogo, Adama and Zongo, Cheikna and Traor¨¦, Yves and Savadogo, Aly},
title={Physicochemical and Microbiological Qualities of Traditional Cereal-Based Porridges Sold in Ouagadougou (Burkina Faso)},
journal={American Journal of Food and Nutrition},
volume={7},
number={3},
pages={78--87},
year={2019},
url={http://pubs.sciepub.com/ajfn/7/3/2},
issn={2374-1163},
abstract={Cereals are major sources of energy and micronutrients for people in West Africa, especially in Burkina Faso because they are included in many dishes like traditional porridge. The purpose of this study is to analyze the physicochemical and microbiological parameters of various traditional cereal-based porridges. The physicochemical analysis focused on pH, viscosity, acidity measurements, dosing energetic nutrients and evaluate energy densities of porridges. Aerobic total mesophilic flora (ATMF), coliforms, yeasts and molds and <i>Staphylococci</i> have been counted. Physicochemical analysis of the porridges were: pH (4 to 9.55), viscosities (32 to 187.5mm/sec), acidities (0.04 to 0.23g/100g), dry matter (5.04 to 49.97%), Ashes (0.64 to 05.00%), fats (06.60 to 18.26%), proteins (07.22 to 10.22%), carbohydrates (30.61 to 80.52%), energy densities (17.82 to 114.73 Kcal/100g). Microbiological analysis of porridges showed high loads of 1.19x10<SUP>4</SUP> CFU/g, 5.5x10<SUP>2</SUP> CFU/g, 1.56x10<SUP>3 </SUP>CFU/g and 6x10<SUP>1</SUP> CFU/g for ATMF, coliforms, yeasts and molds and <i>Staphylococci</i>, respectively. Eleven ingredients were used for the production of porridges. This study shows that the actors of this sector need to be trained on good hygiene practices.},
doi={10.12691/ajfn-7-3-2}
publisher={Science and Education Publishing}
}