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Abstract
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Article Information:
Assessment of Microbiological Qualities of Yam Chips Marketed in Togo
B. Djeri, Y. Ameyapoh, D.S. Karou, K. Anani, K. Soncy, Y. Adjrah and C. Souza
Corresponding Author: Karou D Simplice
Submitted: 2010 April, 30
Accepted: 2010 June, 23
Published: 2010 September, 25 |
Abstract:
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Yam is one of the most staple foods in West African countries and provides an important part of the
energetic for peoples. The fresh tuber contains a lot of water that makes it preservation very difficult. This study
was undertaken to assess the health risk of yam chips obtained from the traditional draw-plate consisting of
transforming the fresh yam tuber into dehydrated product (dried yam) known as “cossettes” which is less
perishable and propose strategies to control risk points. The approach of HACCP (Hazard Analysis Critical
Control Point) concept using the standardized routine methods adopted in the UEMOA (West African
Economic and Monetary Union) countries allowed us to do microbiology’s assesses. The results of this study
showed that the yam chips are contaminated to various degrees by Mesophilic germs (Bacillus sp), coliforms
and molds (Aspergillus niger, Aspergillus flavus and Aspergillus glaucus). Salmonella was not found. This
bacteria and moulds isolated in the yam chips contain some species involved in food borne illness. The practice
of dry yam chips was don to overcome the loses of the yam fresh tuber. The bad conditions of this work affect
the hygienic qualities of dry yam, which can present the health risk of consumers.
Key words: Cossettes, dried yam, HACCP, microbiological qualities, yam, ,
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Cite this Reference:
B. Djeri, Y. Ameyapoh, D.S. Karou, K. Anani, K. Soncy, Y. Adjrah and C. Souza, . Assessment of Microbiological Qualities of Yam Chips Marketed in Togo. Advance Journal of Food Science and Technology, (5): Page No: 236-241.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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