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Journal of Food Technology Research

June 2021, Volume 8, 1, pp 9-17

Reduction of Aflatoxins and Microorganisms in the Koura-Koura Produced in Burkina Faso with Spices and Aromatic Leaves

Yamkaye Aicha Sawadogo

,

Hama Cisse

,

Zongo Oumarou

,

Filbert Nikiema

,

Yves Traore

,

Aly Savadogo

Yamkaye Aicha Sawadogo 1 Hama Cisse 1 Zongo Oumarou 1 Filbert Nikiema 4
Yves Traore 1 Aly Savadogo 1 ,
;

  1. Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, Burkina Faso. 1

  2. National Public Health Laboratory, Burkina Faso. 4

Pages: 9-17

DOI: 10.18488/journal.58.2021.81.9.17

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Article History:

Received: 04 November, 2020
Revised: 14 December, 2020
Accepted: 11 January, 2021
Published: 02 February, 2021


Abstract:

Koura-koura is a product resulting from the processing of peanut. This study consisted of producing koura-koura with garlic, pepper, ginger and mint to reduce aflatoxins and microorganisms. The objective of this work is the decontamination of koura-koura with spices and aromatic leaves. Aflatoxin determination was performed by HPLC and microbiological analyses were carried out according to standard methods. A total of 18 samples were analyzed, including 3 peanut samples, 2 peanut paste samples, 1 koura-koura control sample, and 12 samples of koura-koura spices and aromatic leaves. Total aflatoxin B1, B2, and aflatoxin levels in the samples ranged from 0.58±0.49 ?g/kg to 3.66±0.10 ?g/kg; 2.23±0.41 ?g/kg to 14.02±0.88 ?g/kg; 2.87±0.20 ?g/kg to 17.75±0.58 ?g/kg, respectively. Aflatoxins G1 and G2 were not detected in all samples. The total mesophilic aerobic flora (TMAF) ranged from 1.60±1.57 x101 CFU/g to 4.50±1.28 x105 CFU/g and the yeast and mould flora ranged from 1.80 ± 1.68 x101 CFU/g to 2.80±0.74 x101 CFU/g. No samples were contaminated with thermo-tolerant coliforms and total coliforms were present in a single sample (1.30 ± 1.64 x 101 CFU/g). The results of the study on the reduction of aflatoxins and microorganisms in koura-koura with spices and aromatic leaves contribute significantly to food safety.
Contribution/ Originality
This study on the reduction of aflatoxins and microorganisms in the koura-koura contributes to the production of healthy food. Our study uses aflatoxin control means that are effective, very easy and inexpensive.

Keywords:

Peanut, Koura-koura, Aflatoxins, Detoxification, Spices, Aromatic leaves, Burkina Faso.

Reference:

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Funding:

This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

Authors thank their Laboratory (LaBIA), local direction of scholarship (National Center for Information, School and Professional Orientation and Scholarships of Burkina Faso) and the National Public Health Laboratory (LNSP). Authors also wish to thank the women who were interviewed in this study for the time they took to explain the different methods for the conceptualization the new diagram.

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