Physicochemical and Microbiological Characterization of Fonio Flour in Terms of Sale and Consumption

Abstract

Aims: Digitaria exilis or fonio is cereal rich in methionine and cysteine, two essential amino acids for humans. Fonio has become a cereal favored by urban consumers especially for people with diabetes or with gluten intolerance. This study aimed to contribute to the safety of fonio flour sold in markets in Abidjan. Methodology: Surveys were conducted among 70 traders and consumers. These surveys provided more information on the fonio supply chain and consumption. Physicochemical and microbiological analyses were then performed on 64 flour samples collected in accordance with international standards. Results: The survey results showed that 64% of the fonio sold in markets was produced in Côte d'Ivoire. It was used to prepare several dishes and was appreciated for its taste. However, its consumption was occasional. The average pH of fonio flour was 7.6 ± 0.6 and the titratable acidity was 2.8%A. Several germs were found in the flour samples analyzed. The isolation frequencies of these germs were 100%, 37.5%, 31.25%, 28.1%, and 15.6% for Aerobic Mesophilic Germs, molds, total coliforms, Staphylococcus aureus, Sulfite-Reducing Bacteria, and thermotolerant coliforms, respectively. The fungal species identified (Aspergillus sp1, Aspergillus sp2) are potentially pathogenic. Conclusion: The presence of these microorganisms in the samples could be harmful to consumer health. Raising awareness among fonio sellers and consumers about better hygiene practices would contribute to food safety.