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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): 317-328
DOI: https://doi.org/10.20546/ijcmas.2018.712.039


Microbiological Characteristics and Nutritional Quality of Traditional Tchoukou Cheese from Niger
Sabo Haoua Seini1*, Alfa Keita1, Maazou Sani Mahaman Sabiou1, Aminou Illia Maman Nafiou1, Bako Aminatou Maazou2, Hassimi Sadou1, Amoukou Ibrahim3,Ousmane Issa4, Mousbahou Malam Alma1, Ramatou Seini Sidikou5, Mahamane Saadou5, Chanono Mogueza6 and Maman Sani Mahaman7
1Department of Chemistry, Faculty of Science and Technology /Abdou Moumouni University of Niamey, Niger
2Department of Applied Biological Sciences, Faculty of Health Sciences /Abdou Moumouni University of Niamey, Niger
3Plant Production Department, Faculty of Agronomy, Abdou Moumouni University of Niamey
4Ministry of Livestock of Niger, Niger
5Department of Biology, Faculty of Science and Technology / Abdou Moumouni University of Niamey, Niger
6Direction of the Experimental Station of Toukounous, Niger
7Director of the Promotion of Subsidiaries and Quality at the Ministry of Livestock of Niger
*Corresponding author
Abstract:

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.


Keywords: Tchoukou, Quality, Microbiological, Nutritional, Improvement, Niger
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How to cite this article:

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 and Maman Sani Mahaman. 2018. Microbiological Characteristics and Nutritional Quality of Traditional Tchoukou Cheese from Niger.Int.J.Curr.Microbiol.App.Sci. 7(12): 317-328. doi: https://doi.org/10.20546/ijcmas.2018.712.039