Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation

Simple item page
dc.contributor.authorTchikoua, Ren_US
dc.contributor.authorNgoundam, M. Pen_US
dc.contributor.authorNgoune, L. T.en_US
dc.date.accessioned2023-06-27T06:26:59Z
dc.date.available2023-06-27T06:26:59Z
dc.date.issued2023-06
dc.description.abstractThe Chechim nchabe is a traditional food widely consumed in Foumban, Foumbot, Koutaba, Massangam, Kouoptamo, Malentouen and Magba, 07 Departments of Noun (West region of Cameroon). It is obtained by fermenting cassava sticks cooked on the surface of river or spring water. Unfortunately, the bad hygienic quality of the environment during production promotes its contamination by pathogenic germs. The objective of this study is to carry out a second fermentation in order to reduce contamination of Chechim nchabe by pathogens germs during production. To achieve this objective, a survey on the socio-economic data, profile of the producers, production protocol and characteristics of product have been realized. After microbiological analysis of Chechim nchabe, a second fermentation was performed in the laboratory. From the results, it appears that all the producers are women, aged between 51 and 58 years and 87% of them not attending school. The water used for soaking the cassava revealed that 54% of women use river water and 46% spring water. The Chechim nchabe samples collected after traditional production in the 07 Departments of Noun, show average contamination of Enterobacteriaceae, moulds, staphylococci, Escherichia coli and lactic acid bacteria with respective concentrations of 4.7; 4.1; 4.4; 4.7 and 4.8 Log10ufc/mL. However, Chechim nchabe produced in urban areas such as Foumbot and Foumban recorded low contamination compared to that produced in rural areas like Massangam, which were heavily contaminated with Escherichia coli and Enterobacteriaceae. It was also noted that the Chechim nchabe produced in spring water is more contaminated than that produced in river water. The second fermentation for 10 hours of Chechim nchabe in a basin, after 12 hours of traditional fermentation, eliminated all of pathogenic germs from Chechim nchabe. This second fermentation of 10 hours could be a solution to guarantee the sanitary quality of Chechim nchabe before its consumption.en_US
dc.identifier.affiliationsDepartment of Microbiology, Laboratory of Microbiology, University of Yaounde I, Cameroonen_US
dc.identifier.affiliationsDepartment of Food Sciences and Nutrition, Laboratory of Microbiology, National High School of Agro-Industrial Science, University of Ngaoundere, Cameroon.en_US
dc.identifier.citationTchikoua R, Ngoundam M. P, Ngoune L. T.. Reduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentation. Microbiology Research Journal International. 2023 Jun; 33(4): 1-13en_US
dc.identifier.issn2456-7043
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/217204
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber4en_US
dc.relation.volume33en_US
dc.source.urihttps://doi.org/10.9734/mrji/2023/v33i41373en_US
dc.subjectMicrobial contaminationen_US
dc.subjectfermentationen_US
dc.subjectcassavaen_US
dc.subjectriver wateren_US
dc.subjectspring wateren_US
dc.titleReduction of Microbial Contamination of Chechin nchabe (Cooked Fermented Cassava) Produced in Noun (West Cameroon) by a Second Fermentationen_US
dc.typeJournal Articleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
MRJI2023v33n4p1.pdf
Size:
997.51 KB
Format:
Adobe Portable Document Format
Download
Collections
Microbiology Research Journal International