Physicochemical, Microbiological Quality and Compliance of Dried Food Products from a Food Processing Unit in Burkina Faso
Boureima Kagambèga *
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Joseph KI-ZERBO, Centre Universitaire de Kaya, BP 232 Kaya, Burkina Faso.
Nicolas Ouédraogo
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Alain Gustave Yaguibou
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Burkinabè Agency for Standardization, Metrology, and Quality, Burkina Faso.
Edwige Rosine Somé/Tiodjio
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Joseph KI-ZERBO, Centre Universitaire de Kaya, BP 232 Kaya, Burkina Faso.
Tarnagda Bakary
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso and Université Nazi BONI, Centre Universitaire de Banfora, 01 1091 BP Bobo Dioulasso 01, Burkina Faso.
François Tapsoba
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Ckeikna Zongo
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
Savadogo Aly
LABIA/CRSBAN/Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, University Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.
*Author to whom correspondence should be addressed.
Abstract
Aims: In Burkina Faso, the processing of dried food products contributes to the valorisation of local resources, the reduction of post-harvest losses and the improvement of food security. Despite the increasing importance of these products in dietary habits, data on their physicochemical and microbiological quality remain limited. This study assessed the physicochemical and microbiological characteristics and level of compliance of six dried and instant food products (bassi, granulated bissap, dried dègué, infant flour, granulated ginger and zoom-koom) produced by a local agro-food processing enterprise in Burkina Faso.
Methodology: A descriptive and analytical study was conducted between July and September 2025 using 18 samples, with three samples per product type. The analyses included pH, titratable acidity, moisture content and dry matter, as well as microbiological quality and safety indicators. Data were analysed using Microsoft Excel and XLSTAT 2016, with comparisons performed using ANOVA at a 5% significance level.
Results: The results showed pH values ranging from 4.49 to 7.84 and titratable acidity values ranging from 0.03% to 0.73%. Low moisture contents (0.30-3.93%) and high dry matter levels (96.06-99.70%) indicated good drying efficiency and favourable storage stability. From a microbiological perspective, all samples complied with standards for total coliforms, faecal coliforms, staphylococci and Salmonella spp., which was absent from 25 g of product. However, non-compliance was observed for total aerobic mesophilic flora (83.3%) and, to a lesser extent, yeasts and moulds (27.8%), suggesting deficiencies in hygiene and storage.
Conclusion: Overall, the products showed good physicochemical quality and acceptable compliance with respect to major pathogenic microorganisms. Nevertheless, elevated microbial loads in some samples highlight the need to strengthen good hygiene and manufacturing practices and improve quality control systems to enhance food safety.
Keywords: Dried food products, physicochemical quality, microbiological safety, microbial compliance, total aerobic mesophilic flora, yeasts and moulds, low-moisture foods, food processing unit, Burkina Faso, good hygiene practices.