Study of the Microbiological Quality of Improved Spirulina Marketed in Chad

Abdelsalam Tidjani, Hamit Mahamat Alio, Mahamat Nour Aguid and Abdelsalam Adoum Doutoum
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Mahamat Nour Aguid: Laboratoire de Recherches en Sciences des Aliments et Nutrition (LARSAN), Faculté des Sciences de la Santé Humaine (FSSH), Université de N’Djamena-Tchad
Abdelsalam Adoum Doutoum: Institut National des Sciences et Techniques d’Abéché (INSTA), Tchad

Nutrition & Food Science International Journal, 2018, vol. 4, issue 4, 91-95

Abstract: Food and nutrition security is an important determinant in any development process. One of the ways to improve food security is the use of spirulina commonly known as "dihé" in Chad. It is a microalga very rich in protein, vitamins, and trace elements. This commodity exists in large quantities in Lake Chad. However, few studies have investigated its’ microbiological quality. Yet the knowledge of its safety is necessary for a healthy production and consumption of the product. The purpose of this study is to assess the hygienic quality of improved "dihé" spirulina sold at the local market in the city of Bol (Lake Chad).

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2018
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Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:4:y:2018:i:4:p:91-95

DOI: 10.19081/NFSIJ.2018.04.555643

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