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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 231-241
DOI: https://doi.org/10.20546/ijcmas.2018.712.029


Influence of Manufacturing Methods on the Microbiological and Nutritional Characteristics of Kilichi, Dry Meat of Niger
Sabo Haoua Seini1*, Aminou Illia Mama Nafiou2, Bako Aminatou Maazou3, Hassimi Sadou2, Amoukou Ibrahim4, Musambahou Malam Alma2, Ramatou Seini Sidikou5, Mahamane Saadou5 and Mamoud Moussa Ramatou6
1Health and Food Safety, Study and Improvement of Traditional Processes,Department of Chemistry, Faculty of Science and Technology / Abdou Moumouni University of Niamey, Niger
2Department of Chemistry, Faculty of Science and Technology / Abdou Moumouni University of Niamey, Niger
3Department of Applied Biological Sciences, Faculty of Health Sciences / Abdou Moumouni University of Niamey, Niger
4Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger
5Department of Biology, Faculty of Science and Technology / Abdou Moumouni University of Niamey, Niger
6Institute of Public Health, Niamey, Niger
*Corresponding author
Abstract:

In Niger, the kilichi, thin slices of dried meat, is one of the most popular products both domestically and internationally. Our objective through this study is to contribute to the improvement of the sanitary quality of the kilichi of Niger. For this purpose, the microbiological and nutritional characteristics of 3 variants ("Fari", "Ja” and "Rumuzu” for both methods, for a total of 6 products, including 3 from a modern process and 3 from a Traditional processes are compared: From a microbiological point of view, the desired microorganisms are mesophilic aerobic flora, total coliforms, faecal coliforms, Salmonella, yeasts and molds, and anaerobic sulphuro-reductive levels in accordance with national standards. are fractionated by the determination of calcium and zinc contents. The results of the microbiological analyzes Revealed That kilichi variants derived from the traditional method are loaded with microorganisms Significantly more than Those derived from the modern method and by aussi standards. Indeed, the results of kilichi "fari 1”and "rumuzu 1”are clearly above the norms for all tested germs, and "fari 2”and "rumuzu 2” for the first two germs. Faecal coliforms have been found, although they are substandard. The kilichi "ja 1”has exceeded the norms for all the first two germs but is below the kilichi "ja 2”results. These results are encouraging for the modern method, despite the measures taken. However, hygiene needs to be strengthened for a better health of kilichi of Niger.


Keywords: Kilichi, Process, Quality, Microbiological, Nutritional, Improvement, Regulations, Niger
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How to cite this article:

Sabo Haoua Seini, Aminou Illia Mama Nafiou, Bako Aminatou Maazou, Hassimi Sadou, Amoukou Ibrahim, Musambahou Malam Alma, Ramatou Seini Sidikou, Mahamane Saadou and Mamoud Moussa Ramatou. 2018. Influence of Manufacturing Methods on the Microbiological and Nutritional Characteristics of Kilichi, Dry Meat of Niger.Int.J.Curr.Microbiol.App.Sci. 7(12): 231-241. doi: https://doi.org/10.20546/ijcmas.2018.712.029