Abstract
Soumbala is an African fermented locust beans used as a food condiment in Burkina that it quality could be affected due to hygienic practices. The present study aimed to show the implication of traditional process on hygienic quality of soumbala. Soumbala a fermented condiment was collected in six ethnical groups of Burkina Faso. A total of 120 samples were analysed using standards methods of microbiology. The microbial analysis showed a significant difference (p < 0.05) among microorganism groups following to the synthetized diagrams (A and B). Significant difference (p < 0.05) was established among microorganisms targeted in diagram A versus diagram B comparing separately the amount of Bacillus sp. (18.77 ± 0.29% VS 37.22 ± 0.076%), Micrococcus sp. (17.52 ± 0.65% VS 10.68 ± 0.38%) and Staphylococcus sp. (19.63 ± 0.35% VS 14.49 ± 0.2%), Yeasts and Molds (34.74 ± 0.098% VS 37.6 ± 0.26%), Total coliform (9.1 ± 0.16% VS 0). The results indicated that samples of soumbala contain various microorganisms due the impact of processing.
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