[ Caractérisation physico-chimique et microbiologique d’une boisson artisanale (Zoom-koom) vendue dans la ville de Korhogo ]
Volume 29, Issue 3, June 2020, Pages 559–569
Detto KARAMOKO1, MOROH Jean-Luc Aboya2, KAMBIRE Ollo3, N’GUESSAN Koffi Raoul4, and DJE Koffi Marcellin5
1 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
2 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
3 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
4 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
5 Department des Sciences et Technologie des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The aim of this study is to determine the physico-chemical parameters and to evaluate the microbiological quality of zoom-koom, an artisanal beverage sold in Korhogo. It looked at various critical points in the production chain of three processors and one production at the UPGC laboratory. The physico-chemical analyses carried out show that the samples of Zoom-koom have a ph between 3.5 and 6.7 with a titratable acidity ranging from 0.06% to 0.36%. In addition, microbiological analyses showed a mesophilic aerobic germ load ranging from log 5 CFU/ml to log 8.2 CFU/ml. As well, a total coliform load ranging from log 0.7 CFU/ml to log 2.1 CFU/ml was observed, while the yeast load ranged from log 1.2 CFU/ml to log 2.9 CFU/ml. In addition, a lactic acid bacterial load ranging from log 1.2 CFU/ml to log 3.2 CFU/ml was observed in Zoom-koom samples. This beverage is relatively rich in reducing sugars (109-177.3 mg/ml) and protein (8-12 g/ml). Based on the results, Zoom-koom contains nutrients (protein and carbohydrates) that can be used either to provide energy to the body or to help reduce malnutrition.
Author Keywords: Zoom-koom, traditional beverage, physico-chemical and microbiological parameters, hygienic quality.
Volume 29, Issue 3, June 2020, Pages 559–569
Detto KARAMOKO1, MOROH Jean-Luc Aboya2, KAMBIRE Ollo3, N’GUESSAN Koffi Raoul4, and DJE Koffi Marcellin5
1 University Peleforo Gon Coulibaly of Korhogo, Department of Biochemistry and Food Sciences, Laboratory of food Microbiology and Biotechnology, Côte d'Ivoire
2 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
3 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
4 Department de Biochimie et Génétique, Université Péléforo Gon Coulibaly, BP 1328 Korhogo, Côte d’Ivoire
5 Department des Sciences et Technologie des Aliments, Université Nangui Abrogoua, 02 BP 801 Abidjan 02, Côte d’Ivoire
Original language: French
Copyright © 2020 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The aim of this study is to determine the physico-chemical parameters and to evaluate the microbiological quality of zoom-koom, an artisanal beverage sold in Korhogo. It looked at various critical points in the production chain of three processors and one production at the UPGC laboratory. The physico-chemical analyses carried out show that the samples of Zoom-koom have a ph between 3.5 and 6.7 with a titratable acidity ranging from 0.06% to 0.36%. In addition, microbiological analyses showed a mesophilic aerobic germ load ranging from log 5 CFU/ml to log 8.2 CFU/ml. As well, a total coliform load ranging from log 0.7 CFU/ml to log 2.1 CFU/ml was observed, while the yeast load ranged from log 1.2 CFU/ml to log 2.9 CFU/ml. In addition, a lactic acid bacterial load ranging from log 1.2 CFU/ml to log 3.2 CFU/ml was observed in Zoom-koom samples. This beverage is relatively rich in reducing sugars (109-177.3 mg/ml) and protein (8-12 g/ml). Based on the results, Zoom-koom contains nutrients (protein and carbohydrates) that can be used either to provide energy to the body or to help reduce malnutrition.
Author Keywords: Zoom-koom, traditional beverage, physico-chemical and microbiological parameters, hygienic quality.
Abstract: (french)
La présente étude a pour objectif de déterminer les paramètres physico-chimiques et d’évaluer la qualité microbiologique du zoom-koom, boisson artisanale vendue à Korhogo. Elle a portée sur différents points critiques de la chaine de production de trois transformatrices et d’une production au laboratoire de l’upgc. Il ressort des analyses physico-chimiques effectuées que les échantillons de Zoom-koom ont un ph compris entre 3, 5 et 6, 7 avec une acidité titrable qui varie de 0, 06% à 0, 36%. Par ailleurs, les analyses microbiologiques ont permis d’observer une charge de germes aérobies mésophiles qui varie de log de 5 UFC/ml à log de 8, 2 UFC/ml. En outre, une charge en coliformes totaux variant de log de 0, 7 UFC/ml à log de 2, 1 UFC/ml a été observée, tandis que la charge en levure était comprise entre log de 1, 2 UFC/ml et log de 2, 9 UFC/ml. Par ailleurs, une charge en bactéries lactiques oscillant entre log de 1, 2 UFC/ml et log de 3, 2 UFC/ ml a été observée dans les échantillons de Zoom-koom. Cette boisson est relativement riche en sucres réducteurs (109-177, 3 mg/ml) et protéines (8-12 g/ml). Au regard des résultats, le zoom-koom contient des nutriments (protéines et glucides) qui peuvent intervenir soit par apport d’énergie à l’organisme soit pour aider à réduire la malnutrition.
Author Keywords: Zoom-koom, boissons traditionnelles, paramètres physico-chimiques et microbiologiques, qualité hygiénique.
How to Cite this Article
Detto KARAMOKO, MOROH Jean-Luc Aboya, KAMBIRE Ollo, N’GUESSAN Koffi Raoul, and DJE Koffi Marcellin, “Physico-chemical and microbiological characterization of a home-made drink (zoom-koom) sold in the town of Korhogo,” International Journal of Innovation and Applied Studies, vol. 29, no. 3, pp. 559–569, June 2020.
