African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12218

Full Length Research Paper

Controlled fermentation of the zoom-koom dough using two isolates of lactic acid bacteria (LAB 1 and LAB 5) as starter cultures: Effect on hygienic, rheological, nutritional and sensorial characteristics of the final product

Tapsoba Fidele Wend-benedo
  • Tapsoba Fidele Wend-benedo
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Sawadogo-Lingani Hagretou
  • Sawadogo-Lingani Hagretou
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Kabore Donatien
  • Kabore Donatien
  • Département Technologie Alimentaire (DTA) / IRSAT / CNRST, 03 BP 7047 Ouagadougou, Burkina Faso.
  • Google Scholar
Zongo Sandrine
  • Zongo Sandrine
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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Compaore-Sereme Diarra
  • Compaore-Sereme Diarra
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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Dicko Mamoudou Hama
  • Dicko Mamoudou Hama
  • Laboratoire de Biochimie Alimentaire, d’Enzymologie, de Biotechnologie industrielle et de Bio-informatiques (BAEBIB), UFR/SVT, Université Ouaga I Professeur Joseph KI-ZERBO, 03 BP 7021 Ouagadougou, Burkina Faso.
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  •  Received: 03 November 2017
  •  Accepted: 05 January 2018
  •  Published: 31 January 2018

Abstract

Zoom-koom is a popular non-alcoholic beverage in Burkina Faso, which is based on cereals and mainly produced by women with important socio-economic implications. This study aimed to evaluate the effect of controlled fermentation using two selected isolates of lactic acid bacteria (LAB) as starter cultures, on the rheological and hygienic quality of zoom-koom. The starter cultures were used singly in monoculture and both in mixed culture. Microorganisms dynamic during the controlled fermentation were followed and enumerated using pour plate methods. The titratable acidity, pH, viscosity, water, ash, crude protein (N×6.25), crude fat and total carbohydrates contents were determined on the final zoom-koom by using standards methods. Sensory analyses of zoom-koom samples were performed by a panel of 30 tasters. The enterobacteria counts of all the controlled fermented zoom-koom samples using starters cultures decreased totally and significantly (p˂0.05) from 6.4 (LAB 1), 5.5 log CFU/g (LAB 5) and 3.8 (LAB 1 and 5 in mixed culture) to ˂ 1 log CFU/g after 24 h of fermentation. However, those of natural fermentation without inoculum decreased significantly (p˂0.05) but not totally (1.4 log CFU/g after 24 h of fermentation). The zoom-koom from LAB 5 presented the best production of exopolysaccharides and was more viscous and homogenous than the others. All the zoom-koom samples presented a low fat (4.74, 5.21, 5.36 and 5.55%/DM) and ash (0.32, 0.53, 0.49 and 0.69%/DM) contents with a high total carbohydrate (74.18, 76.24, 68.86 and 76.09%/DM) and protein (20.75, 18.02, 25.30 and 17.66%/DM) contents. The most appreciated zoom-koom by the tasters was the controlled fermented zoom-koom from mixed culture (LAB 1 and 5).

 

Key words: Zoom-koom, starter cultures, fermentation, exopolysaccharides (EPS), hygienic quality.