@article{jfs2014223,
author={{Somda, Marius K. and Savadogo, Aly and Tapsoba, Fran?ois and Ou¨¦draogo, Nicolas and Zongo, Cheikna and Traor¨¦, AlfredS.},
title={Impact of Traditional Process on Hygienic Quality of <i>Soumbala </i>a Fermented Cooked Condiment in Burkina Faso},
journal={Journal of Food Security},
volume={2},
number={2},
pages={59--64},
year={2014},
url={http://pubs.sciepub.com/jfs/2/2/3},
abstract={<i>Soumbala</i> 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 <i>soumbala</i>. <i>Soumbala</i> 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 &lt; 0.05) among microorganism groups following to the synthetized diagrams (A and B). Significant difference (p &lt; 0.05) was established among microorganisms targeted in diagram A versus diagram B comparing separately the amount of <i>Bacillus sp. </i>(18.77 ¡À 0.29% VS 37.22 ¡À 0.076%), <i>Micrococcus sp.</i> (17.52 ¡À 0.65% VS 10.68 ¡À 0.38%) and <i>Staphylococcus sp. </i>(19.63 ¡À 0.35% VS 14.49 ¡À 0.2%), Yeasts and Molds (34.74 ¡À 0.098% VS 37.6 ¡À 0.26%), Total coliform (9.1 ¡À 0.16% VS 0)<i>. </i>The results indicated that samples of <i>soumbala</i> contain various microorganisms due the impact of processing.},
doi={10.12691/jfs-2-2-3}
publisher={Science and Education Publishing}
}