Hygienic Quality of Mbala-pinda, a Fermented Food Formulated from Local Products of Congo
Miantoko Zébita Gedellevie Ryssie
Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo and Laboratory of Agro-Food Technology: Scientific City, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation and Technology 'INRSIIT): Scientific City, Brazzaville, Congo.
Elenga Michel *
Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo and Laboratory of Agro-Food Technology: Scientific City, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation and Technology 'INRSIIT): Scientific City, Brazzaville, Congo.
Lebonguy Augustin Aimé
Institute for Research in Exact and Natural Sciences (IRSEN): Scientific City, Brazzaville, Congo.
Moulengo Massamba Stève
Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo and Laboratory of Agro-Food Technology: Scientific City, Brazzaville, Congo and National Institute for Research in Engineering Sciences, Innovation and Technology 'INRSIIT): Scientific City, Brazzaville, Congo.
Mananga Vital
Laboratory of Nutrition and Human Food, BP: 69, Faculty of Sciences and Technology, Marien NGOUABI University, Brazzaville, Congo.
*Author to whom correspondence should be addressed.
Abstract
This study is part of the framework for the food safety of locally consumed products in Congo. The aim was to study the hygienic quality of Mbala-pinda, a food made from fermented cassava paste and peanut paste, formulated with maize, taro, and plantain banana. To this end, five (5) types of Mbala-pinda were developed in the laboratory by modifying the traditional process and then analyzed by enumeration of total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus, yeasts and molds using the serial dilution technique. (NF.V 08-051-Feb. (1999), AFNOR V 08 013 and directive 2005/2073/EC). The presence of Salmonella and Shigella was also checked on specific SS medium after enrichment of the cultures. The results showed a microbial load in FMAT of 3.5. 10-3, 3.1. 10-4 and 1.5. 10-3 CFU/g respectively for samples E1, E2 and E5. This microbial load is below the threshold set by Directive 106 While samples E3 and E4 have zero FMAT load. All Mbala-pinda samples were free of bacteria from the total and faecal coliform groups, Staphylococcus aureus species, yeasts and molds, as well as Salmonella and Shigella. Thus, the formulated Mbala-pinda has a satisfactory hygienic quality. It is therefore important to promote this food by popularizing it among the population.
Keywords: Hygienic quality, fermented food, formulated food, Mbala-pinda