Y.F. DJUÉ, K.A. KOUAMÉ, S. AKA-GBEZO AND A.G. KONAN
Abstract
Production of maize-based street foods is a major source for maize consumption in Africa. However, most processors operate in unhygienic conditions and without risk control. This is the case for the production of cocobaca, a local fermented maize-based porridge consumed in Côte dâIvoire. The aim of this study was to gain knowledge of biochemical changes and the dynamics of microorganisms during cocobaca production, with a view to improving control in the future. To this end, this work focused on the physico-chemical, biochemical and microbiological aspects of producing this fermented maize-based product. The pH of the maize paste obtained after grinding, which was 3.83 ± 0.01, decreased to 2.93 ± 0.03 in the fermented maize paste. The pH of the cocobaca produced was 3.42 ± 0.03. Whereas a lower pH has an advantage in terms of food safety, as most spoilage bacteria do not grow at a lower pH. Fermentation also improved the bioavailability of macronutrients such as proteins, carbohydrates and total sugars. The concentration of minerals such as phosphorus, potassium, calcium, magnesium, sodium, manganese, iron, copper and iodine increased after fermentation. The concentration of minerals such as phosphorus, potassium, calcium, magnesium, sodium, manganese, iron, copper and iodine increased after fermentation. Fermentation also leads to the release of certain vitamins such as vitamin B1, vitamin B6, vitamin B9 and vitamin C. At the same time, lipids, fibre, ash, vitamin B2, vitamin B3, phenolic compounds and antinutritional compounds were reduced. In terms of microbiological results, the predominant microflora in the samples analyzed was aerobic mesophilic strains, followed by lactic acid bacteria and streptococci. Finally, coliforms, E. coli, staphylococci and Clostridium perfringens were not detected in the fermented dough. We can conclude from this study that the changes in biochemical composition during cocobaca production can be linked to the effect of fermentation. As a result, the risk of food-borne illnesses can be minimised by eliminating pathogens during production, leading to a stable, safe product that is suitable for consumption.