Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire)

  • N’goran-Aw Essan Bla Zita Maître-assistant, PhD, Msc, Ing. Biotechnologie
  • Soro Doudjo Maître-assistant, PhD, Msc, Ing. Agronome
  • Aw Sadat Maître-Conférence, PhD, Msc, Ing. Biotechnologi
  • Akaki Koffi David Maître-Conférence, PhD, Msc, Ing. Agronome
  • Assidjo Nogbou Emmanuel Professeur Titulaire, PhD, Msc, Ing. Agronome Institut National Polytechnique Houphouët Boigny (INP-HB), Laboratoire des Procédés Industriels et de Synthèses des Energies Nouvelles (LAPISEN), Yamoussoukro, Côte d’Ivoire

Abstract

Food craft is very active in Ivory Coast. It is mainly sold in the street and show a large variety of products, among them gnomy, a traditional donut prepared from fermented and deep fried millet. Evaluation of physical, chemical and microbiological characteristics of this food was the main theme of this study. The results demonstrate that gnomy is an acid food with a pH around 5.88 and protein content of 4.7 g/100 g. The absence of Salmonella and enumeration of aerobic mesophilic bacteria, Coliforms and Streptococci in the final product show that the gnomy produced at the laboratory following good hygiene practices is a food of satisfactory sanitary quality.

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Published
2017-03-31
How to Cite
Bla Zita, N.-A. E., Doudjo, S., Sadat, A., David, A. K., & Emmanuel, A. N. (2017). Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire). European Scientific Journal, ESJ, 13(9), 227. https://doi.org/10.19044/esj.2017.v13n9p227