Study of the Microbiological Quality of Cowpea Dishes Sold at the Abdou Moumouni University (UAM), Niamey, Niger

Abstract

Cowpea consumption habits mean that some forms predominate over others, with notable differences between rural and urban areas. In urban areas, cowpea artisanal processing is mainly focused on cowpea fritters (Kossay in Hausa and kaikaina in zarma) and cowpea-based soup, also known as Doungouri Harri Harri (DHH). The present study aimed to contribute to the improvement of the hygienic quality of cowpea-based products. To do this, six contamination indicators were selected (Total Mesophilic Aerobic Flora (TMAF), total coliforms (TC), fecal coliforms (FC), Escherichia coli, yeasts and molds (LM) and Salmonella) and investigated according to the ISO methods appropriate to each contamination indicator. The results show high levels of contamination in FAMT, CT, FC and LM, respectively as 1.40 ± 1.37.107, 2.12 ± 2.54.106, 2.18 ± 2.46.106, 2.50 ± 3.54.103 CFU/g of product. Samples of cowpea soup with ingredients are more contaminated than samples of soup without ingredients and doughnut samples. Only three (3) samples were contaminated with E. coli. Three (3) significant differences were recorded between the indicators of contamination and the type of products. One concerns the TMAF (P-value = 0.047) and the other total coliforms (TC) (P-value = 0.029) and fecal coliforms (CF) (P-value = 0.048). The high level of microorganisms recorded in this survey may be related to inadequate hygiene measures taken during production. In addition, street food is often prepared in a traditional and manual way with household equipment. Materials used in direct contact with these foods can contaminate them. Contamination can also come from the environment in which the food is handled. Indeed, the contamination indicator loads recorded are mostly higher than the standards. This in turn showed that the sanitary quality of these products is low. It is, therefore, necessary to make sellers aware of the strict compliance with good hygiene practices for a healthy product, as well as the risks and diseases to which they expose consumers in the event of non-compliance with these rules of good practice.