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 () and Aly Savadogo ()

Journal of Food Technology Research, 2021, vol. 8, issue 1, 9-17

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 μg/kg to 3.66±0.10 μg/kg; 2.23±0.41 μg/kg to 14.02±0.88 μg/kg; 2.87±0.20 μg/kg to 17.75±0.58 μg/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.

Keywords: Peanut; Koura-koura; Aflatoxins; Detoxification; Spices; Aromatic leaves; Burkina Faso (search for similar items in EconPapers)
Date: 2021
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