This work is part of a food quality control in Korhogo. The food studied is tamarind juice (Tamarindus indica L.). Twenty-four samples were taken from two types of vendors in eight districts of Korhogo and analyzed. The physic-chemical and microbiological quality of the juices extracted by the hot voice and by the cold voice was evaluated. The pH of the juices analyzed was acidic (2.5 ≤ pH ≤ 2.7), the titratable acidity ranged from 384.4 to 841 meq.g/L. As for the sugar level, it was less than or equal to 22°Brix. Statistical tests have shown that the extraction method has no significant influence on the physic-chemical parameters studied. In cold-extracted juices, the load of Aerobic Mesophilic Germs ranged from 9.9.102 to 2.7.103 CFU/mL. Loads of Escherichia coli and other coliforms were less than or equal to 9 CFU/mL and 17 CFU/mL, respectively. The number of molds ranged from 1.9.102 to 2.7.103 CFU/mL. The Levurian load oscillated between 2.1.104 and 4.104 CFU/mL. For the hot extraction method, the juices were free of Escherichia coli and other coliforms. The G.A.M load was less than or equal to 6.7.102 CFU/mL. Yeast and mold loads ranged from 1.5.103 to 6.3.103 CFU/mL and 75 to 2.3.102 CFU/mL, respectively. The method of hot extraction of the pulp significantly reduces the levurian load of juices. In general, the juices had an unsatisfactory physic-chemical and microbiological quality. However, cold-extracted juices were the most contaminated with microorganisms.

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.