Evaluation Des Caracteristiques Physico-Chimiques Et Microbiologiques D’un Beignet Traditionnel A Base De Mil Fermente (Gnomy) Commercialise Dans La Ville De Yamoussoukro (Cote D’ivoire)

Abstract

Food craft is very active in Ivory Coast. This is exercise mainly in the street and offers a variety of different products whose gnomy, a traditional donut fermented millet. The assessment of physicochemical and microbiological characteristics of this food was the subject of this work. The results indicate that, gnomy is an acid food witch pH is 5.88 and lowest in protein (4.7 g / 100 g). The absence of Salomella and enumeration of FAM, the coliforms and streptococci a final product shows that the gnomy is a satisfactory sanitary quality food.