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Microbiological Characteristics and Nutritional Quality of Traditional Tchoukou Cheese from Niger

2018; Excellent Publishers; Volume: 7; Issue: 12 Linguagem: Inglês

10.20546/ijcmas.2018.712.039

2319-7706

Sabo Haoua Seini, Alfa Keita, Maazou Sani Mahaman Sabiou, Aminou Illia Maman Nafiou, Bako Aminatou Maazou, Hassimi Sadou, Amoukou Ibrahim, Ousmane Issa, Mousbahou Malam Alma, Ramatou Seini Sidikou, Mahamane Saadou, Chanono Mogueza, Maman Sani Mahaman,

Phytase and its Applications

The method of making cheese, Tchoukou, in Niger has been the subject of several improvements, particularly in terms of hygiene, in order to increase producers' in comes. But, information on the microbiological and nutritional quality of Tchoukou is not fixed. Thus, this answer, microbiological analyzes of 13 samples and nutritional out of 7, from Filing are carried out. Microbiological analysis revealed poor general hygiene and faecal contamination on some samples. But its bacteriological quality is globally acceptable. These are specifically 2 satisfactory, 6 acceptable and 5 unsatisfactory samples. Tchoukou is particularly rich in protein (between 25.61 and 27.04%) in fat (between 31.48 and 40.02%), in calcium (between 898.14 and 1167.86 mg / 100g) and in zinc (between 2.90 and 5.15 mg / 100g).This gives a good nutritional quality, especially in zinc and calcium, which causes public health problems in Niger. However, from a microbiological point of view, additional efforts must be made to make this product more competitive at national and international level.