Author/Authors :
Soro-Yao، A. A. نويسنده University Nangui Abrogoua , , Brou، K. نويسنده Science and Food Technology Unit, University Nangui Abrogoua , , Koussémon ، M. نويسنده Science and Food Technology Unit, University Nangui Abrogoua , , Djè، K. M. نويسنده Science and Food Technology Unit, University Nangui Abrogoua ,
Abstract :
The proximate composition and the microbiological quality of thirty millet mush samples collected in five areas of Abidjan (Côte d’Ivoire) were analyzed. The Total Aerobic Mesophilic Flora (TAMF), Total coliform (TC) and Thermotolerant Coliforms (THC) were used to assess the microbiological quality according to standard methods. The pH, titratable acidity, dry matter, ash, protein, lipid, total carbohydrate, reducing sugar, energy value, iron, calcium and magnesium contents were used to assess the proximate composition according to standard methods. Results were compared to international recommended levels. We observed a significant variability among millet mush samples for all the parameters studied (P = 0.05). Only 6.7% of samples were outside of the recommended limits for both TAMF and yeast counts. Moulds, TC and THC were not detected in all the samples. Mush samples had acceptable average values of pH, titratable acidity, dry matter, ash and reducing sugar contents. Mush samples were characterized by very low energy values, lipid, protein, total carbohydrate, iron, calcium and magnesium contents, well below recommended levels for complementary foods. Fortification of the millet mushes together with the use of starter culture during processing is recommended.
