Evaluation of the Allergenic Potential of Anagobaka infant Flours Marketed in the Markets of the District of Abidjan

Abstract

The aim is to evaluate the sanitary quality of the infant flours of "Anagobaka" imported and sold on the markets of the district of Abidjan. There are eleven flours of "Anagobaka" distributed as follows, four from Adjamé, four from Abobo and three from Treichville, a local artisanal infant flour. An industrial infant flour has been used as a reference. Moisture and pH were measured by the Association of Official Analytical Chemists and contaminants by microbiological methods. Moisture contents of "Anagobaka" flours ranged from 8.79% ± 0.06 to 12.94% ± 0.49. That of local flours was 6.56% ± 0.21. These values ​​are above the norm of 5%, while the reference has a content which is 3.59% ± 0.2 respecting the norm. However, all these flours have an acidic pH of 5.25 ± 0.01 at 6.83 ± 0.01 After inoculation on Sabouraud chloramphenicol medium with the various suspensions of flours, the species Aspergillus flavus was identified in the brands, Jone Family, Bolero strawberry, Lady B, Fincap , Egg Banana and Glad Family at respective loads of 1400 cfu / g ± 173.21, 11.102 cfu / g ± 200, 9.102 cfu / g ± 200, 6.102 cfu / g ± 100, 4.102 cfu / g ± 100 and 2.102 cfu /g ± 00.( Whereas, the association Aspergillus flavus and Mucor sp was found in the Jone Family brand flour, at a load of 14.102 cfu / g ± 173.21.) All flours were free of other germs. The presence of molds does not meet microbiological standards recommended and represent a danger to the health of these children.