Séchage du sorgho produit dans le Nord-Bénin : Caractérisation thermophysique et qualité microbiologique du produit séché

Abstract

Gandaho et al., J. Appl. Biosci. 2017 Séchage du sorgho produit dans le Nord-Bénin : Caractérisation thermophysique et qualité microbiologique du produit séché 11016Journal of Applied Biosciences 112: 11016-11024 ISSN 1997-5902 Séchage du sorgho produit dans le Nord-Bénin :Caractérisation thermophysique et qualité microbiologique du produit séché (02) drying methods on the kinetic properties and microbiological quality of sorghum produced in North Benin. Methodology and results: Sorghum samples of the variety "tokobèssèmi" were dried under shelter and outdoors for (30) days in five (05) villages in the Department of Alibori. Thermical parameters such as the drying kinetics, the influence of relative humidity and air temperature drying on sorghum water content were determined. Microbiological analysis of samples of dried sorghum is paid to the determination of the total flora, yeast and mold, total coliform, fecal coliform and / or thermo tolerant and Staphylococcus aureus. The results showed that the increase temperature and a relative decrease in moisture from the drying air possible to obtain short drying times and low water contents of the product. The total flora of the sorghum samples is remarkable as well as total and faecal coliforms, yeasts and molds are also present. Microorganism's quality indicators such as Staphylococcus aureus were absent. Rates vary between faecal microbes 300-43 000 outdoor and 84-37000 indoors. The small total coliforms in Kandi are absent in the samples of other outdoor departments. They are almost absent under cover. Outdoor yeast number varies between 23 (Gogounou) and 92 (Malanville) while the mold of whatever density remains low at 41 to Gogounou. Under shelter these microbes are practically not observed. Conclusion and application of findings:Drying under a shelter in a farming environment apparently has an acceptable sanitary character for human food in view of the quality criteria as defined by the indicator microorganism.