ABSTRACT
Aim: It consisted to identify the different species of traditional leafy vegetables consumed, to follow the technical process of production and to specifically evaluate the risk of microbial contamination of Amaranth from urban production in Daloa. Study Design: This study focuses on the consumption of traditional leafy vegetables. Place and Duration of Study: University of Jean Lorougnon Guédé of Daloa, Côte d’Ivoire, Laboratory of Biochemistry and Microbiology, UFR Agroforestry, BP 150 Daloa, between November 2018 and April 2019. Methodology: On the study site, three planks of amaranth leave constituted a study block (sample). A total of 18 samples were analyzed. Then, mature Amaranth, ready for sale and then consumed, were subjected to microbiological characterization according to the standards. Results: There are seven main species of leafy vegetables consumed by Daloa populations and Amaranth is one of the most widely consumed leaves. The monitoring of production of these vegetables revealed that many of the actors were adults (> 30 years old), dominated by the female gender (63 %) and illiterate (70 %). The inputs were poultry manure, a mixture of dung and beef purse. In addition, the technical production routes were empirical. Microbiological analyzes of Amaranth leaf from selected areas showed a high level of bacterial contamination. Including indicator of general pollution like mesophilic aerobic germs, yeasts and molds, enterobacteria and indicator of fecal origin were isolated. It has been noticed the presence of pathogenic species such as Staphylococcus aureus, Escherichia coli and Salmonella sp in all productions. Conclusion: Amaranth leaves produced in this area aren’t suitable for human consumption and could create some sanitary risk.
ABSTRACT
Aims: This study was undertaken to assess the influence of seed treatment (soaking in water) on nutritional and microbiological composition of two cowpea cultivars. Place and Duration of Study: Laboratory of Food Biochemistry and Tropical Products Technology, and the laboratory of Biotechnology and Food Microbiology, University of Nangui Abrogoua, Abidjan, between October 2010 and December 2011. Study Design: Method based on AOAC tests and AFNOR for microbiological analysis. A two-way analysis of variance and t-test were used. Methodology: The proximate composition of soaked and non soaked cowpea grains was determined and microbiological (bacteriological and mycological) analysis of these grains was also performed. Results: The major components were 28% and 26.25% protein, 48.35% and 47.99% carbohydrate, 41.66% and 40.05% starch for the RC (red cultivar) and WC (white cultivar) respectively. Lipids are less represented in the 2 cultivars (2.5%). There were significant reductions in the contents of the major components as a result of the treatment. Plain water soaking brought about a significant decrease in the proximate composition causing a mean reduction of 3.14% and 10.02% protein, 28.23% and 29.30% carbohydrate, 29.47% and 28.94% starch, 18.80% and 22.02 % energy for the RC and WC respectively. The mean decrease for mineral was 23.13% and 47.66% iron, 2.32% and 8.15% calcium, 9.30% and 2.10% phosphorus for the RC and WC respectively. In general the highest reduction was observed in the WC variety. Mean count (Log10 cfu/g) of total aerobic miroflora, coliforms, mould and yeast were 6.29 and 6.43; 2.04 and 2.58; 4.41 and 4.78 for the RC and WC respectively. Five genera of mould were isolated: Aspergillus, Mucor, Penicillium, Botrytis and Geotrichum. The predominant fungi belonged to Aspergillus genus. Conclusion: The cultivar types of cowpea and the preparation methods could affect the nutrient availability of this product. Cold water soaking has a great influence on the properties of cowpea grains.