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, Soro Doudjo, Aw Sadat, Akaki Koffi David, Assidjo Nogbou Emmanuel

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.




European Scientific Journal (ESJ)

 

ISSN: 1857 - 7881 (Print)
ISSN: 1857 - 7431 (Online)

 

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Publisher: European Scientific Institute, ESI.
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