National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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