Journal of Applied Biosciences (J. Appl. Biosci.) [ISSN 1997 - 5902]
Volume 72: 5822 - 5829 Published December 30, 2013.
Proximate composition and mycological characterization of peanut butter sold in retail markets of Abidjan (Côte d’Ivoire)
Zamblé A. BOLI 1, Lessoy T. ZOUE 2*, W.A. Mireille ALLOUE-BORAUD 1, Celah A. KAKOU 1 and Rose KOFFI-NEVRY 1.1 Laboratory of Biotechnology and Food Microbiology, Department of Food Science and Technology (UFR-STA), University Nangui Abrogoua, 02 BP 801, Abidjan 02, Ivory Coast.
2 Laboratory of Biotechnology, UFR Biosciences, University Félix Houphouet-Boigny, 22 BP 582, Abidjan 22, Ivory Coast.
(*) Corresponding author: Lessoy Thierry Zoué, y.lessoy@yahoo.fr
Original submitted in on 15th October 2013 Published online at www.m.elewa.org on 30th December 2013.
ABSTRACT
Objective:
The aim of this work was to contribute to the food safety of Ivorian
consumers by investigating the proximate composition and the toxic
fungal contamination of peanut butters offered for retail sale on the
different markets of Abidjan.
Methodology and results: Peanut butter samples (45) were collected from the main markets of the 9 communes of Abidjan District and their physicochemical and mycological characteristics were determined. Statistical analyses were performed on the data obtained. Mean proximate composition was as follow: moisture (1.03 – 4.50 %), pH (6.25 – 6.72), titratable acidity (9.18 – 18.48 meq/100 g), ash (5 – 5.5 %), crude fibre (5 – 6.78 %), protein (21 – 30 %), lipids (41 – 50 %), carbohydrate (15 – 26 %) and energy (560 – 640 kcal/100 g). The total fungi isolated ranged from 104 to 106 CFU/g. Eight (8) genera of fungi were isolated: Mucor, Alternaria, Helmintosporium, Geotrichum, Fusarium, Cladosporium, Penicillium and Aspergillus. The predominant fungi belonged to Aspergillus genus (20.22 – 51.65 %) followed by Helmintosporium (0 – 47.44 %) and Penicillium (0 – 41.54%). The mycotoxigenic fungi were isolated with a frequency of 14.81, 13.95, 9.1 and 21.62 % for Aspergillus versicolor, Aspergillus ochraceus, Aspergillus flavus and Aspergillus parasiticus, respectively.
Conclusions and application of findings: Peanut butter sold in retail markets in Abidjan District are nutritive and could meet the dietary needs of the population. However, the presence of mycotoxigenic fungi represents a public health problem. Therefore, good manufacturing processing and good hygiene practices would help to minimize fungal contamination in order to obtain good sanitary peanut butters.
Key words: Peanut butter, physicochemical characteristics, fungal contamination, retail markets.
Methodology and results: Peanut butter samples (45) were collected from the main markets of the 9 communes of Abidjan District and their physicochemical and mycological characteristics were determined. Statistical analyses were performed on the data obtained. Mean proximate composition was as follow: moisture (1.03 – 4.50 %), pH (6.25 – 6.72), titratable acidity (9.18 – 18.48 meq/100 g), ash (5 – 5.5 %), crude fibre (5 – 6.78 %), protein (21 – 30 %), lipids (41 – 50 %), carbohydrate (15 – 26 %) and energy (560 – 640 kcal/100 g). The total fungi isolated ranged from 104 to 106 CFU/g. Eight (8) genera of fungi were isolated: Mucor, Alternaria, Helmintosporium, Geotrichum, Fusarium, Cladosporium, Penicillium and Aspergillus. The predominant fungi belonged to Aspergillus genus (20.22 – 51.65 %) followed by Helmintosporium (0 – 47.44 %) and Penicillium (0 – 41.54%). The mycotoxigenic fungi were isolated with a frequency of 14.81, 13.95, 9.1 and 21.62 % for Aspergillus versicolor, Aspergillus ochraceus, Aspergillus flavus and Aspergillus parasiticus, respectively.
Conclusions and application of findings: Peanut butter sold in retail markets in Abidjan District are nutritive and could meet the dietary needs of the population. However, the presence of mycotoxigenic fungi represents a public health problem. Therefore, good manufacturing processing and good hygiene practices would help to minimize fungal contamination in order to obtain good sanitary peanut butters.
Key words: Peanut butter, physicochemical characteristics, fungal contamination, retail markets.
FULL PAPER [PDF AVAILABLE HERE]
