Home Journals Books For Authors and Reviewers Online Submission News About Us Contact Us
Search
magazinelogo

International Journal of Food Science and Agriculture

ISSN Online: 2578-3475 ISSN Print: 2578-3467 CODEN: IJFSJ3
Frequency: quarterly Email: ijfsa@hillpublisher.com
Total View: 3159044 Downloads: 513942 Citations: 972 (From Dimensions)
Google-based citation data

  • citations

    1844

  • h-index

    18

  • i10-index

    52
Search articles within this journal Submit an article

Journal Menu

Volumes & Issues

Current Issue

All Volumes

Download PDF

How to cite this paper

9071

TOTAL VIEWS

More Articles

ArticleOpen Access http://dx.doi.org/10.26855/ijfsa.2020.12.007

Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire

Kouamé Kohi Alfred 1,2,*, Bouatenin Koffi Maïzan Jean-Paul 1, Coulibaly Wahauwouélé Hermann 1, Kané Affissata Fathim France 1, Camara Fatoumata 1, Djé Koffi Marcellin 1

1 Department of Food Sciences and Technology, Laboratory of Biotechnology and food Microbiology, University of Nangui Ab-rogoua, Abidjan, Côte d'Ivoire.

2 Food Security Research Group, Centre Suisse de Recherche Scientifique, Abidjan, Cote d'Ivoire.

*Corresponding author: Kouamé Kohi Alfred

Published: November 5,2020

Abstract

The present study aims at generating data that can produce useful information on the new trends in soumbara production processes and their effect on its microbiology quality. A descriptive survey was conducted in the production areas of Ferké, Katiola and Korhogo to determine the different production patterns. Samples of soumbara were collected in these production areas for microbiological analysis. The results show that regardless of the production area, there are two methods of producing soumbara. The differences were in the fermentation and cooking steps and the ingredients used. Microbiological analyses revealed the presence of mesophilic aerobic germs, total coliforms, Bacillus cereus and Staphylococcus aureus. The loads of mesophilic aerobic germs, Staphylococcus aureus and Bacillus cereus ranged from (1.3±0.4)103 to (1.2±0.3)104; 0 to (1.7±0.8)102 and (1.1±0.1)101 to (4.7±0.2)101 CFU/g, respectively. The assessment of the marketable quality of the soumbara samples in accordance with Directive 2005/2073/EC on microbiological criteria for foodstuffs indicated acceptable microbiological quality for the Ferké and Katiola soumbara samples and unsatisfactory for the Korhogo soumbara samples.

Keywords

Soumbara, microbiological quality, fermentation

References

[1] Cheyns, E., Bricas, N. (2003). La construction dela qualité des produits alimentaires: lecas dusoumbala, des céréales et des viandes sur le marché de Ouagadougouau Burkina Faso = Food product quality development processes. Case studies on soum-bala, cerealand meat products on the Ouagadougou market. Montpellier : CIRAD, 82 p. (SérieALISA).

[2] Yao, A. A., Egounlety, M., Kouame, L. P., Thonart, P. (2009). Les bactéries lactiques dans les aliments ou boissons amylacés et fermentés de l’Afrique de l’Ouest : leur utilisation actuelle. Ann. Méd. Vét., 153: 54-65.

[3] Azokpota, P., Hounhouigan, D. J, Nago, C. M. (2006). Microbiological and chemicalchanges during the fermentation of African locust bean (Parkiabiglobosa) to produce afitin, iru, andsonru, three traditional condiments produced in Benin. International Journal of Food Microbiology, 107: 304-309.

[4] Diawara, B., Sawadogo, L., Kaboré, I. Z. (1992). Contribution à l’étude des procédés traditionnels de fabrication du Soumbara au Burkina Faso. Aspects biochimiques, microbiologies et technologiques. Sciences et Techniques 20, 5-14 CNRST, Ouagadougou, Burkina Faso).

[5] Camara, F., Soro, S., Traore, S., Brou, K., Djé, K. M. (2016). Caractéristiques biochimiques etmicrobiologiques de moutardes africaines produites à base de graines fermentées de Parkiabiglobosa et de Glycine max, vendues en Côte d’Ivoire. Int. J. Biol. Chem. Sci. 10(2): 506-518.

[6] Ahouansou, R. H. (2012). Contribution à la mise au point et à l’optimisation deséquipements detransformation agroalimentaire au Bénin : Cas de la décortiqueuse de néré et de la presse d’afitin. Thèse de Doctorat Unique de l’Université d’Abomey-Calavi, 285p.

[7] Camara, F. (2016). Valorisation du soumbara, un condiment local issu de la fermentation des graines de néré (Parkiabiglobosa) ou de soja (Glycin max), vendu en Côte d’Ivoire : aspects socio-économiques, microbiologiques, nutritionnels et thérapeutiques. Thèse de doctorat unique, Université NanguiAbrogoua, UFR des Sciences et Technologies des Aliments, 147 p.

[8] Djéni, N. T., N’Guessan, K. F., Toka, D. M., Kouame, K. A., Dje, K. M. (2011). Quality of attieke (a fermented cassavaproduct) from the three main processing zones in Côte d’Ivoire. Food Res Int 44, 410-416.

[9] Harrigan, W. F., McCance, M. E. (1976). Laboratory Methods in Food and Dairy Microbiology. London: Academic Press, pp. 66-81.

[10] Speck, L. (1976). Compendium of Methods for the Microbiological Analysis of Food. Washington, DC: American Public Health Association, pp. 417-483.

[11] Capita, R., Alonso-Calleja, M. C. B., Garcia-Fernandez, M. C. (2001). Assessment of Baird Parker agar as screening test for determination of Staphylococcus aureus in poultry meat. Journal of Microbiology, 39: 321-325.

[12] Schleifer, K. H., Kloos, W. E. (1975). Isolation and characterization of staphylococci from human skin. Int J Syst Bacteriol, 25, 50-61.

[13] Harmon, S. M., Kautter, D. A., and Peeler, J. T. (1971). Comparison of media for the enumeration of Clostridium perfringens. Appl Microbiol, 21, 922-927.

[14] Mossel, D. A. A., Koopman, M. J., Jongerius, E. (1967). Enumeration of Bacillus cereus in foods. Appl Microbiol, 15, 650-653.

[15] Cappucino, J. G., Sherman, N. (2004). Microbiology: A Laboratory Manual, 6th ed. Singapore: Person Education, pp. 133-198.

[16] Hendriksen, R. S. (2003). Laboratory Protocols Level 1: Training Course Isolation of Salmonella. A Global Salmonella Sur-veillance and Laboratory Support Project of the World Health Organization, 4th ed. Geneva: WHO.

[17] Feng, P., Weagant, S., Grant, M. (2007). Enumeration of Escherichia Coli and the Coliform Bacteria. Bacteriological Analytical Manual, 8th ed. USA: FDA/Center for Food Safety and Applied Nutrition.

[18] Kasse, M., Cisse, M., Toure, A., Ducamp-collin, M. N., Guisse, M. (2014). Qualité microbiologique des tranches de mangues (Mangiferaindica L.) vendues à Dakar (Sénégal). Int. J. Biol. Chem. Sci., 8(4): 1611-1619.

[19] Fall, N. G., Tounkara, I. L. T., Diop, M. B., Thiaw, O. T., Thonart, P. (2014). Etudesocioéconomique et technologique de la production du poisson fermenté et séché (Guedj) au Sénégal. Int. J. Biol. Chem. Sci., 8(6): 2523-2538.

[20] Lortal, M. (2015). Ferments et aliments : unelongue histoire riche d’enseignements. Innovation Agronomiques, 44: 1-13.

[21] Kouamé, K. A., Bouatenin, K. M. J-P., Djéni, N. T., Dje, K. M. (2019). Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d’Ivoire. Letters in AppliedMicrobiology, 70, 87-94.

How to cite this paper

Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d'Ivoire

How to cite this paper: Kouamé Kohi Alfred, Bouatenin Koffi Maïzan Jean-Paul, Coulibaly Wahauwouélé Hermann, Kané Affissata Fathim France, Camara Fatoumata, Djé Koffi Marcellin. (2020) Process and Microbiological Quality of Soumbara (A Local Seasoning) Used in Côte d’Ivoire. International Journal of the Science of Food and Agriculture, 4(4), 403-412.

DOI: http://dx.doi.org/10.26855/ijfsa.2020.12.007

Home　|　Journals　|　Books　|　For Authors and Reviewers　|　Online Submission　|　Contact Us　|　About Us

Copyright © 2026 Hill Publishing Group Inc. All Rights Reserved.