Abstract
Lesser African threadfin (Galeoides decadactylus) is a nutritious marine fish, popular and widely used for drying-fermentation. The present work aims to evaluate the nutritional and microbiological quality of dried-fermented Lesser African Threadfin, currently used in food preparing in southern Benin. Four major sites of drying-fermentation fishes in southern Benin were investigated and dried-fermented Lesser African Threadfin was collected for quality control. Results indicated that the dried-fermented fishes were good sources of nutriments with a moisture content ranging from 44.62% ± 0.68% to 55.33% ± 0.23%. Proteins contents are ranged from 15.26% ± 0.32% to 22.95% ± 0.71%. All samples analyzed were rich in minerals such as magnesium, phosphorus, iron, with a higher content of calcium (1.23% ± 0.52% - 1.69% ± 0.38%). Statistical analyses showed significant difference (p 0.05) between samples analyzed. Microbiological analyses revealed that the total flora count of samples ranged from 1.4 × 102 to 8.0 × 104 ufc/g. The enumeration of total coliforms and fecal coliforms indicated that samples were contaminated with enteric bacteria. The spores of anaerobic sulfite reducer’s and Staphylococcus aureus counts were less than 10 cfu/g with an absence of Salmonella spp. Based on results from the present study, microbiological standards must be put in place during the process of dried-fermented fishes. Then, it’s advisable that relevant quality control unit should be reactivated to assess the quality of ready-to-eat food, and particularly the fermented fishes in other to protect consumer’s health.
Highlights
The lack of animal protein in the human diet is one of the most characteristics of developing countries
Site selection was done taking into account both the presence of large processors and secondly the fact that these sites represent the large areas of fish drying-fermentation in southern Benin
All samples analyzed were rich in minerals such as magnesium (0.59% ± 0.01% - 0.06% ± 0.02%), phosphorus (0.72% ± 0.01% - 1.14% ± 0.07%), iron (0.29% ± 0.02% - 0.39% ± 0.01%), with a higher content of calcium (1.23% ± 0.52% - 1.69% ± 0.38%)
Summary
The lack of animal protein in the human diet is one of the most characteristics of developing countries. The conservation of fish is very difficult due to the lack of adequate conservation system and post-harvest losses are estimated at about 20% [3]. To overcome this problem, the fermentation of fish is the one of usually method of preserving fish in Benin, and is still made in the traditional way [4]. The “lanhouin” is the salted, fermented and dried fish usually consumed in southern Benin This process is still artisanal and the presence of flies and other insects during the process could lead to the presence of undesired pathogens microorganisms and can affect the nutritional value of the product. The present work aims to evaluate the microbiological quality and the nutritional potential of the fermented-dried Lesser African Threadfin (Galeoides decadactylus) during the process
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