Conservation tests of Kluiklui from Agonlin district in Republic of Benin: Study of the Microbiological stability

Abstract

The sanitary quality and the effect of the packaging on the preservation of kluiklui were determined during 4 months of preservation under different storage conditions. Samples were collected from saleswomen in the markets and directly from transformers after frying in the sterile plastic bags. Microbial analyses concerning determination of total aerobic mesophilic flora, coliforms flora, Staphylococcus flora, yeast and molds were determined every week up to four months. The results showed that The microbial flora level in the saleswomen sample were respectively 4,8.10 Peanut (Arachis hypogea), or groundnut belongs to the family of Fabaceae native from South and Central America (Dillehay and Tom, 2007). It is a leguminous plant 3 ±14 cfu/g; 4,9.10 ±83 cfu/g; 5,1.10 2 ±74 cfu/g; 5,3.10 2 ±25 cfu/g for TAMF, CT, YM and Staphylococcus sp. All microbial flora were absent in transformers samples except the TAMF which was 1.7 10 1 ±4 cfu/g. Only anaerobic flora was absent in both samples. Saleswomen samples presented a high level of contamination. Storage conditions revealed that the packaging in plastic bag is better and the temperature of 4°C represents a good condition of preservation. A period of 9 weeks appears to be the maximum for a good preservation. The results indicated that good hygienic practices during processing of kluiklui, an airtight blister and a temperature of 4°C could contribute highly to a good sanitary quality of the product after frying for long duration of preservation.