Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients

Adama Sawadogo

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

Ganamé Abasse Ouédraogo

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

Djibrine Adoum Oumar

Laboratoire de Recherche sur les Substances Naturelles (LaRSN), Faculté des Sciences Exactes et Appliquées (FSEA), Université de N’Djamena, BP 1117, Tchad.

VWendmintiri Jeanne d’Arc Kabré

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

Assia Kano

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

Hama Cissé *

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

Abdelsalam Tidjani

Laboratoire de Recherche en Sciences des Aliments et Nutrition (LaRSAN), Faculté des Sciences de la Santé Humaine (FSSH), Université de N’Djamena, BP 1117, Tchad.

Aly Savadogo

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA), Université Joseph KI-ZERBO, 03 BP 7021 Ouagadougou 03, Burkina Faso.

*Author to whom correspondence should be addressed.


Abstract

Precooked sauces are sauces that are partially or fully prepared, allowing consumers to reduce preparation time as well as energy costs. The aim of this study was to evaluate the physicochemical and microbiological quality of precooked okra and kapok sauces produced in Ouagadougou. So, 7 samples of okra (OS) and kapok (KS) sauces from different production batches were analyzed. Physicochemical and microbiological analyzes were carried out using standard methods. The results of physicochemical analyzes revealed a significant difference between pH values, acidity and ash content (p<0.05). The pH of the sauce samples ranged from 5.45±0.01 to 6.23±0.04. Sample KS2 presented the lowest water content (7.31±0.14%) and KS1 the highest water content (8.53±0.06%). The highest contents of ash, lipids, proteins, carbohydrates, acidity were respectively 25.05±0.07% (KS2), 39.68% (OS3), 46.15% (KS2), 29.39% (OS4) and 7.6±1.56% (OS4). The energy values ranged from 275.38 Kcal/100 g (KS2) to 555.14 Kcal/100 g (OS3). The results of the microbiological analyzes reveal that 57.14% of the sauces analyzed were of unsatisfactory quality for total mesophilic aerobic flora, sporulating flora and yeasts and molds. Regarding total coliforms, thermotolerant coliforms and Escherichia coli, 100% of the samples were of satisfactory quality. An absence of Salmonella and Shigella was observed in 100% of the samples analyzed. This study revealed that for all the germs studied, 5 of the samples of precooked okra and kapok sauces analyzed were of unsatisfactory quality and 2 of acceptable quality.

Keywords: Precooked sauces, health quality, nutritional composition, okra, kapok


How to Cite

Sawadogo , Adama, Ganamé Abasse Ouédraogo, Djibrine Adoum Oumar, VWendmintiri Jeanne d’Arc Kabré, Assia Kano, Hama Cissé, Abdelsalam Tidjani, and Aly Savadogo. 2024. “Health and Nutritional Qualities of Okra and Kapok Sauces Produced Using Local Ingredients”. Asian Food Science Journal 23 (1):1-11. https://doi.org/10.9734/afsj/2024/v23i1690.

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