Physicochemical, Microbiological Quality and Compliance of Dried Food Products from a Food Processing Unit in Burkina Faso

Abstract

Aims: In Burkina Faso, the processing of dried food products contributes to the valorisation of local resources, the reduction of post-harvest losses and the improvement of food security. Despite the increasing importance of these products in dietary habits, data on their physicochemical and microbiological quality remain limited. This study assessed the physicochemical and microbiological characteristics and level of compliance of six dried and instant food products (bassi, granulated bissap, dried dègué, infant flour, granulated ginger and zoom-koom) produced by a local agro-food processing enterprise in Burkina Faso. Methodology: A descriptive and analytical study was conducted between July and September 2025 using 18 samples, with three samples per product type. The analyses included pH, titratable acidity, moisture content and dry matter, as well as microbiological quality and safety indicators. Data were analysed using Microsoft Excel and XLSTAT 2016, with comparisons performed using ANOVA at a 5% significance level. Results: The results showed pH values ranging from 4.49 to 7.84 and titratable acidity values ranging from 0.03% to 0.73%. Low moisture contents (0.30-3.93%) and high dry matter levels (96.06-99.70%) indicated good drying efficiency and favourable storage stability. From a microbiological perspective, all samples complied with standards for total coliforms, faecal coliforms, staphylococci and Salmonella spp., which was absent from 25 g of product. However, non-compliance was observed for total aerobic mesophilic flora (83.3%) and, to a lesser extent, yeasts and moulds (27.8%), suggesting deficiencies in hygiene and storage. Conclusion: Overall, the products showed good physicochemical quality and acceptable compliance with respect to major pathogenic microorganisms. Nevertheless, elevated microbial loads in some samples highlight the need to strengthen good hygiene and manufacturing practices and improve quality control systems to enhance food safety.