Biochemical, Nutritional and Microbiological Quality of Baobab (Adansonia digitata L.) Fruit Pulp Marketed in Ouagadougou
François Tapsoba *
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Souleymane Zio
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Bakary Tarnagda
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Centre Universitaire de Banfora, Université Nazi BONI, BP 1091 Bobo-Dioulasso, Burkina Faso.
Blaise Waongo
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Cheikna Zongo
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Aly Savadogo
Département de Biochimie-Microbiologie, Laboratoire de Biochimie et d’Immunologie Appliquées, Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Baobab pulp is consumed in Burkina Faso for its nutritional and health properties. This study aimed to evaluate biochemical, nutritional and microbiological quality of baobab pulp sold on the markets of Ouagadougou. A total of five samples were collected in five markets. Total aerobic mesophilic flora, Salmonella, Sighella, yeasts and molds, water content, total sugars, protein content, dry matter, pH, Ash content and total phenolic content were determined by standard methods. Water content were ranged between 9.25 and 9.85% with an average of 9.63%; Ash content, between 4.07 to and 9.98 % with an average of 5.67%; total sugars were from 49.84 to 56.85 % with an average of 52.58 %; dry matter ranged, from 90.14 to 90.74 with an average of 90.36 and a low protein content (2.95 to 5.30%) with an average of 3.95%. pH and total phenolic values are respectively from 4.78 to 5.06 with an average 4.96 and 1790.64 to 2385 with an average of 2029.31 mg of gallic acid equivalent. Total aerobic mesophilic flora (TMFA) revealed load of 7.73×107 to 1.06×108 CFU/mL and an absence of Salmonella and Sighella (SS) in 25 g. As for yeasts and molds, they varied from 1.00×105 CFU/mL to 2.91×105 CFU/mL. The biochemichal characteristics revealed the nutritional quality but the microbiological results, cases of non-compliance. However, cases of conformity were observed for Salmonella, Sighella, yeasts and molds. An interesting total sugars and total phenols and low proportions of protein were revealed. It is important to focus on microbiological quality to preserve consumer health.
Keywords: Baobab fruit pulp, nutritional quality, microbiological quality, Ouagadougou