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Research Article

Academia Journal of Biotechnology 9(5): 073-083, November 2021
DOI: 10.15413/ajb.2021.0012
ISSN 2315-7747
2021 Academia Publishing

Abstract

 

Physicochemical and microbial study of Dgu, a dessert (From millet semolina and curd milk) sold on public markets in Daloa, Cte d'Ivoire
 


Accepted 23rd November, 2021
 

Assohoun-Djeni Nanouman Marina Christelle1,2*, Kouassi Kra Athanase1, Djeni N’dd Thodore2, Kouassi Kouassi Clment1

1Universit Jean Lorougnon Gud, Unit de Formation et de Recherche en Agroforesterie, Laboratoire de microbiologie, Bio-industrie et Biotechnologie, BP150 Daloa, Cte d’Ivoire
2Universit Nangui Abrogoua, Unit de Formation et de Recherche en Sciences et Technologies des Aliments, Laboratoire de Biotechnologie et microbiologie des aliments, 02 BP 801 Abidjan 02 Cte d’Ivoire.
 

The Dgu, a dessert made from millet semolina and curd milk is produced and consumed in Cte d'Ivoire. However, its consumption has been associated with pathologies questioning its sanitary quality. The main objective of our work was to study the physicochemical characteristics of Dgu and evaluate its sanitary quality in Daloa city. The survey carried out to locate the knowledge, the mode and Dgu frequency consumption, made it possible to show that it is a food known and consumed by many Ivorians and some nationals of neighboring countries of all ages and of any social level. A total of 45 samples were subjected to physicochemical and microbiological analysis. These samples were taken from 5 public markets in Daloa city (Abattoir 1, Grand March, Lobia, Orly and Tazibouo) at the rate of 9 samples per market. Physicochemical analyzes revealed low pH ranging from 3.44 0.21 to 4.15 0.35 negatively correlated with titratable acidity levels which varied from 1.37 0.45 to 0.79 0 , 17. Microbiological analyzes of Dgu samples taken from this various public markets showed high loads of fermentating germs (lactic acid bacteria, yeasts and molds) and of contaminating germs (Aerobic Mesophilic Count, total and thermotolerant coliforms). Salmonella were not detected in Dgu samples taken at the Big Market and Abattoir 1. On the other hand, they were present in 50% of Dgu samples taken at Lobia, Orly and Tazibouo markets. Salmonella presence in Dgu samples demonstrates that this food is not of good microbiological quality. Its consumption can automatically lead to food poisoning.

Key words: Millet, Dgu; fermentation; lactic acid bacteria; microbial contamination.

 

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cite this article as:

Christelle ADNM, Athanase KK, Thodore DN, Clment KK (2021). Physicochemical and microbial study of Dgu, a dessert (From millet semolina and curd milk) sold on public markets in Daloa, Cte d'Ivoire. Acad . J. Biotechnol. 9(5): 073-083.

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