Qualité Microbiologique, Propriétés Physicochimiques et Profil Sensoriel de Miels de la Région du Worodougou, Côte d’Ivoire

Le présent travail a été réalisé dans la région du Worodogou (Côte d’Ivoire). L’objectif de l’étude était d’évaluer la qualité microbiologique et les caractéristiques physico-chimiques et sensorielles de ces miels. La méthode a consisté à rechercher et dénombrer les microorganismes capables d’altérer la qualité organoleptique et sanitaire de ces miels sur des milieux de culture. L’analyse des paramètres physico chimiques concernait la détermination de la densité des miels, le pH, l’acidité, le taux de sucre, le taux de matière sèche et l’analyse sensorielle. Les résultats montrent un taux de flore mésophile aérobie totale compris entre 1 ufc/ g et 66,14 ufc / g. Les miels analysés ne relèvent pas de contamination par les coliformes. Tous les miels sont dépourvus de levures et moisissures excepté le miel du commerce avec un taux de contamination de 2 ufc / g. On note une contamination par les Staphylocoques du miel provenant de WONGUE (MW) (3,64 à 4,63 ufc/ g). Aucune salmonelle n’a été révélée dans l’ensemble des miels. L’analyse physico-chimique a montré des densités de miels variant de 1,06 ± 0,069 à 1,22 ± 0,089 g/cm3. Les pH des échantillons varient entre 3,7 ± 0,1 et 4,77 ± 0,06. Le miel de BOBI a la plus faible teneur en glucose (41,71 ± 6,54 %) comparée à celle du miel du commerce, de FORONA et de WONGUE (45,50± 0.0 %). Les valeurs de l’acidité totale des miels oscillent entre 16,67 ± 2,89 et 33,33 ± 2,89 meq /kg. Les extraits secs réfractométriques (ERS) ont varié de 21 ± 0,44 à 24 ± 0,1 %. Les couleurs des miels sont le jaune (MC), le marron (MB) et le marron foncée (MF, MW). La saveur des miels est la saveur sucrée. Le gout des miels se situe entre très désagréable à extrêmement agréable Comparés aux normes internationales, on peut affirmer que les miels de la région du Worodougou (Côte d’Ivoire) sont de qualités acceptables. This work was done in the Worodogou region (Ivory Coast). The objective of the study was to evaluate the microbiological quality and the physicochemical and sensory characteristics of these honeys.The method consisted of looking for and counting microorganisms capable of altering the organoleptic and health quality of these honeys on culture media. The analysis of physico-chemical parameters concerned the determination of honey density, pH, acidity, sugar content, dry matter content and sensory analysis. The results show a total aerobic mesophilic flora content of between 1 cfu / g and 66.14 cfu / g. The honeys analyzed do not include coliformcontamination.All honeys are free of yeasts and molds except for commercial honey with a contamination rate of 2 cfu / g. Honey Staphylococci contamination was reported from WONGUE (MW) (3.64 to 4.63 CFU / g). No salmonella was found in all honeys. Physicochemical analysis showed honey densities ranging from 1.06 ± 0.069 to 1.22 ± 0.089 g / cm3. The pH of the samples varies between 3.7 ± 0.1 and 4.77 ± 0.06. BOBI honey has the lowest glucose content (41.71 ± 6.54%) compared to commercial honey, FORONA and WONGUE (45.50 ± 0.0%). The total acidity values of honeys ranged from 16.67 ± 2.89 to 33.33 ± 2.89 meq / kg. Refractometric dry extracts (RHS) ranged from 21 ± 0.44 to 24 ± 0.1%. The colors of the honeys are yellow (MC), brown (MB) and dark brown (MF, MW). The flavor of honey is the sweet taste. The taste of honeys is between very unpleasant to extremely pleasant Compared to international standards, it can be said that honeys from the region of Worodougou (Ivory Coast) are acceptable qualities

Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)

The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies. The results showed a yield of 89.33% for the extraction of the microfiltered juice and a volume reduction factor of 16.75 for the concentrate. In addition, the microfiltration-concentration process significantly (p <0.05) influenced the physicochemical parameters of the extracts produced. Thus, tangential microfiltration made it possible to clarify the crude extract by changing from a turbidity of 89.23 ± 1.71 to 0.72 ± 0.02 NTU. It has also resulted in a significant decrease in pH and flavonoids contents. Principal component analysis confirmed the existence of differences between the extracts produced despite the various correlations between their characteristics. It revealed that the JB and CMFT extracts are characterized by their high pH and low density. On the other hand, the COI extract is characterized by its brix degree, viscosity, conductivity and high vitamin C content. In addition, reverse osmosis has the advantage of concentrating the compounds of interest of clarified juice with a concentration factor ranging from 2.15 to 9.39

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Place and Duration of Study: Department of Formation and Research in chemistry and food sciences, Laboratory of Industrial Process Synthesis and Environment, Felix Houphouet-Boigny National Polytechnic Institute, between April and November 2017. Methodology: First, an investigation procedure was followed. In this method, 386 persons were interviewed in order to determine the general pattern of attieke consumption and potential symptoms related to its suse. Then, physicochemical and microbiological analyses were carried out on thirty attieke samples collected in eight suburbs of Daloa city following standard methods. A probabilistic approach was followed to assess the risk related to attieke consumption quantitatively. Finally, the risk of ingesting the infectious dose of 1010 B. cereus cells was estimated by Monte Carlo simulation using both load distribution and consumption one. Data collected were subjected to statistical analyses. Results: Physicochemical characterisation showed that the pH value, acidity and moisture content of attieke were 4.74 ± 0.76, 49.08 ± 28.93 meq.g/100 g and 51.46 ± 1.72%, respectively. These characteristics are within the recommended standards for attieke. The enumeration of B. cereus group gave loads ranging from 103 to 107 CFU/g. Besides, all the attieke samples were contaminated by these germs. A proportion of 50% of samples had poor quality. It appears that the risk exists and is 0.13% i.e., 130 cases per 100,000 inhabitants. Conclusion: Attieke was contaminated by bacteria belonging to B. cereus group. Its consumption represents a risk of food poisoning. This risk is estimated to be 130 cases per 100,000 inhabitants