Author(s): Zamble A. Boli*, KA. Kouame, KMJP. Bouatenin, R. Koffi-Nevry and KM. DJE
The aim of this work was to contribute to the food safety of Ivorian consumers by investigating the proximate composition and the toxic fungal contamination of the groundnut paste offered for retail sale on the different markets of Abidjan. Groundnut paste samples (225) were collected from the main markets of the 9 communes of Abidjan town and their physicochemical and mycological characteristics were determined. Statistical analyses were performed on the data obtained. Mean proximate composition was as follow: moisture (1.23 – 4.50 %), pH (6.26 – 6.72), titratable acidity (10.33 – 17.33 meq/100 g), ash (4.67 – 5.82 %), crude fibre (5 – 5.63 %), protein (23.33 – 28.58 %), lipids (42.58 – 49.32 %), carbohydrate (17.29 – 23.92 %) and energy (570.66 – 625.92 kcal/100 g). The total fungi isolated ranged from 2.7 x 105 to 1.2 x 106 CFU/g. Eight (8) genera of fungi were isolated: Mucor, Alternaria, Helmintosporium, Geotrichum, Fusarium, Cladosporium, oldbbPenicillium and Aspergillus. The predominant fungi belonged to Aspergillus genus (86.67 %) followed by Penicillium (70.37 %). The mycotoxigenic fungi were isolated with a frequency of 49.63; 41.48; 53.33; 74.82 and 48.19 % for Aspergillus niger, Aspergillus versicolor, Aspergillus ochraceus, Aspergillus flavus and Aspergillus parasiticus, respectively. Groundnut paste sold in retail markets in Abidjan town are nutritive and could meet the dietary needs of the population. However, the presence of mycotoxigenic fungi represents a public health problem.