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Mintah, B.K., Eliason, A.E., Barimah, J., and Oldham, J.H. (2011). Development of syrup and “malt like” drink from Raphia hookeri sap. African Journal of Food, Agriculture, Nutrition and Development, 11, 5203-5219.

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Article

Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso

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


American Journal of Food Science and Technology. 2014, Vol. 2 No. 6, 179-186
DOI: 10.12691/ajfst-2-6-2
Copyright © 2014 Science and Education Publishing

Cite this paper:
François TAPSOBA, Aly SAVADOGO, Cheikna ZONGO, Alfred Sababenedyo TRAORÉ. Impact of Technological Diagram on Biochemical and Microbiological Quality of Borassus akeassii Wine Produced Traditionally in Burkina Faso. American Journal of Food Science and Technology. 2014; 2(6):179-186. doi: 10.12691/ajfst-2-6-2.

Correspondence to: François  TAPSOBA, Laboratory of Microbiology and Biotechnology, Research Center in Biological, Food and Nutrition Sciences (CRSBAN), Department of Biochemistry and Microbiology, University of Ouagadougou, Burkina Faso. Email: tapsobaf@gmail.com

Abstract

Palm wines are produced following several traditional processes, very consumed and appreciated in West Africa. In South-West of Burkina Faso, Borassus akeassii palm wine, plays a nutritional and socio-economic role and replaces Sorghum beer. Because of reported health issues due to the bad practices of palm wine tappers, we performed survey aimed to assess the impact of technological diagrams on the quality of this wine in order to improve its quality. In South-West of Burkina Faso, survey was undertaken among tappers, vendors and consumers of palm wine, followed by microbiological and biochemical analysis. Questioning of 88 tappers, 80 vendors and 155 consumers by using cards of survey, revealed that 3 critical points were very important for improvement of wine quality. It is washing of flask used for collection with, filtration without dilution of palm wine and washing of conditioning containers. According their practices, tappers were divided into two sub-groups: Sub-groups 1 and 2. Biochemical analysis of palm wines revealed differences between the two sub-groups’ processes for acidity 0.64±0.08 versus 0.82±0.29% (m/v), pH 4.90±0.10 versus 4.05±0.61 and alcohol content 5.80 ± 2.13 versus 4.7±1.47% (v/v) for sub-groups1 and 2 respectively. Microbiological investigations show that total and thermo-tolerant coliforms and Staphylococcus aureus were also detected in wine of sub-group 2 and were 5.46±1.34, 3.15±1.90 and 6.40±1.23 log cfu/ml respectively but not detected in sub-group 1 wine. Our study shows that wine quality could be significantly improved by using undiluted sap and controlling the three critical points of main diagram.

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