Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Department of Agriculture Livestock and by Products, University of Maroua, Cameroon
Research Article
PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF ?KOKI, KOSSEY, AND AWARA,? THREE TRADITIONAL FOODS PRODUCED FROM COWPEA (VIGNA UNGUICULATA) AND SOYBEAN (GLYCINE MAX) IN THE CITY OF MAROUA (FAR NORTH REGION, CAMEROON)
Author(s): Aimé Christian Ndih*
This study was initiated with the aim of evaluating the physicochemical and microbial profile of three street food with a view for improving their hygienic quality. The assessment of technical practices revealed that this activity is carried out exclusively by women (100%). The processes were monitored in the three districts (Maroua 1,2, and 3) of the city of Maroua, and three street food production diagrams (Koki, Kossey, Awara) were developed and the products analyzed in terms of their physicochemical and microbiological properties. The parameters pH (4.6 ± 0.5-6.35 ± 0.9); WC (70 ± 0.07%-53 ± 0.05%); total protein (15.22 ± 1.22%-55.57 ± 0.14%); total lipids (3.87 ± 0.12%-21.88 ± 0.1%); and carbohydrates (44.3 ± 0.7%-3.75 ± 0.06%) are among the main determinants of quality and have values within a range compatible.. View More»