Risks Related to the Consumption a Traditional Drink (Koutoukou) Obtained by Distillation of Palm Wine or Sucrose

Koffi Maïzan Jean-Paul BOUATENIN^1, , Fatoumata CAMARA², Wahauwouélé Hermann COULIBALY¹, Alfred Kohi KOUAME¹, Richard N’Goran KOUADIO² and Koffi Marcellin DJE¹

¹Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University Nangui Abrogoua , Abidjan, Côte d’Ivoire, 02 BP 801 Abidjan 02

²Department of Food Sciences and Technology, Laboratory of Nutrition and Food Safety, University Nangui Abrogoua, Abidjan, Côte d’Ivoire, 02 BP 801 Abidjan 02

Cite this paper:
Koffi Maïzan Jean-Paul BOUATENIN, Fatoumata CAMARA, Wahauwouélé Hermann COULIBALY, Alfred Kohi KOUAME, Richard N’Goran KOUADIO and Koffi Marcellin DJE. Risks Related to the Consumption a Traditional Drink (Koutoukou) Obtained by Distillation of Palm Wine or Sucrose. American Journal of Microbiological Research. 2021; 9(2):54-61. doi: 10.12691/ajmr-9-2-4

Abstract

Koutoukou (KTK) is one of the most consumed alcoholic drinks in Côte d’Ivoire. This artisanal liquor is made in inadequate hygienic conditions with undefined alcohol levels. Thus the abuse of Koutoukou is associated with a range of social problems, physical and mental disorders, including depression and anxiety, obesity and the risk of accidents. this traditional alcoholic beverage represents a potential danger for the consumer. This study was to determine the characteristics of Koutoukou and the discomfort associated with its consumption. Thus a survey and analysis of the biochemical and microbiological characteristics of this traditional drink was carried out. Results showed that 92% of respondents were consumers of Koutoukou. However, 28.57% were hospitalized after consuming Koutoukou. The most common symptoms are headaches and vomiting. According to the biochemical analysis, Koutoukou produced with palm wine is the most acidic with a concentration of 0.16 ± 0.09 % for a pH of 3.90 ± 0.47. However, the soluble sugar (10.58 ± 0.60 ° Brix) and ethanol (51.36 ± 2.7 %) contents are higher in Koutoukou produced from sugar water and yeast. Hydroquinone was detected in Koutoukou produced with palm wine at a low concentration of 0.07 ± 0.01%. In addition, the presence of mesophilic aerobic, especially staphylococci and Bacillus was observed in all the beverages analyzed. In view of the problems associated with the consumption of this liquor, a national information campaign on the consumption of Koutoukou would be beneficial.

Keywords:
discomfort Koutoukou traditional liquor biochemical microbiological

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