Evaluation of yogurt made by SMEs/SMIs in Ouagadougou in contribution to achieving food and nutritional security of urban populations
4 affiliations
- 1Laboratoire de Microbiologie et de Biotechnologie Microbienne, Université Joseph KI-ZERBO
- 2Institut Supérieur de Développement Durable, Université Yembila Abdoulaye TOGUEYENI
- 3Centre universitaire de Banfora, Université Nazi BONI
- 4Université Norbert Zongo
Abstract
A survey of 300 people in the 12 districts of the municipality of Ouagadougou on the assessment of the stability of availability and accessibility, and the study on the sensory analyses of pastries sold in the city of Ouagadougou, allowed for the evaluation of their contribution to achieving food and nutritional security for the urban and peri-urban populations who are major consumers. In addition, a study carried out in two (02) dairy farms made it possible to: (i) determine the manufacturing diagrams of set and stirred yogurts and (ii) identify the critical points and hazards to be controlled. Two (02) tasting sessions conducted with 30 panelists at the LAMBM allowed for the assessment of the organoleptic parameters of the yogurts sold in the city of Ouagadougou. The analyses carried out on sixteen (16) samples of yogurt found the FAMT varying from 1.3 × 103 to 3.06 × 103, which is below the NBF norm of 5.0 × 104 CFU/ml, enterococci from 0.2 × 101 to 0.8 × 101 CFU/ml with a NBF norm of 1 × 10 CFU/ml, and Staphylococcus aureus from 7 × 101 to 1.1 × 102 CFU/ml compared to the NBF norm of 1 × 102 CFU/ml. The physicochemical analyses showed yogurts have a Dornic acidity varying from 66 to 86°D, viscosity from 9 to 17.25 cm, dry matter from 20.8 to 27.8%, humidity from 72.2 to 79.2%, and pH from 3.757 to 4.190. In conclusion, the microbiological quality of the sampled yogurts is deemed acceptable due to the presence of enterococci and Staphylococcus aureus, which in our case do not pose a real risk to consumer health. The physico-chemical results revealed that these predominantly firm-type yogurts are rich in proteins and mineral salts such as Calcium, which are very important elements for growth and maintenance of the body.
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BibTeX
@article{akotionga2026evaluation,
title = {{Evaluation of yogurt made by SMEs/SMIs in Ouagadougou in contribution to achieving food and nutritional security of urban populations}},
author = {Bénédicta Akotionga and Cheik Amadou Tidiane Ouattara and Cheik Omar Tidiane Compaoré and Mahamadi Nikièma and Amidou S. Ouili and Iliassou Mogmenga and Pauline Wendlassida Ouedraogo and Ynoussa Maiga},
journal = {Discover Food},
year = {2026},
month = jul,
doi = {10.1007/s44187-026-01153-y},
url = {https://doi.org/10.1007/s44187-026-01153-y},
note = {CC BY},
}
RIS
TY - JOUR
TI - Evaluation of yogurt made by SMEs/SMIs in Ouagadougou in contribution to achieving food and nutritional security of urban populations
AU - Bénédicta Akotionga
AU - Cheik Amadou Tidiane Ouattara
AU - Cheik Omar Tidiane Compaoré
AU - Mahamadi Nikièma
AU - Amidou S. Ouili
AU - Iliassou Mogmenga
AU - Pauline Wendlassida Ouedraogo
AU - Ynoussa Maiga
PY - 2026
DA - 2026/07/01
JO - Discover Food
DO - 10.1007/s44187-026-01153-y
UR - https://doi.org/10.1007/s44187-026-01153-y
AB - A survey of 300 people in the 12 districts of the municipality of Ouagadougou on the assessment of the stability of availability and accessibility, and the study on the sensory analyses of pastries sold in the city of Ouagadougou, allowed for the evaluation of their contribution to achieving food and nutritional security for the urban and peri-urban populations who are major consumers. In addition, a study carried out in two (02) dairy farms made it possible to: (i) determine the manufacturing diagrams of set and stirred yogurts and (ii) identify the critical points and hazards to be controlled. Two (02) tasting sessions conducted with 30 panelists at the LAMBM allowed for the assessment of the organoleptic parameters of the yogurts sold in the city of Ouagadougou. The analyses carried out on sixteen (16) samples of yogurt found the FAMT varying from 1.3 × 103 to 3.06 × 103, which is below the NBF norm of 5.0 × 104 CFU/ml, enterococci from 0.2 × 101 to 0.8 × 101 CFU/ml with a NBF norm of 1 × 10 CFU/ml, and Staphylococcus aureus from 7 × 101 to 1.1 × 102 CFU/ml compared to the NBF norm of 1 × 102 CFU/ml. The physicochemical analyses showed yogurts have a Dornic acidity varying from 66 to 86°D, viscosity from 9 to 17.25 cm, dry matter from 20.8 to 27.8%, humidity from 72.2 to 79.2%, and pH from 3.757 to 4.190. In conclusion, the microbiological quality of the sampled yogurts is deemed acceptable due to the presence of enterococci and Staphylococcus aureus, which in our case do not pose a real risk to consumer health. The physico-chemical results revealed that these predominantly firm-type yogurts are rich in proteins and mineral salts such as Calcium, which are very important elements for growth and maintenance of the body.
SN - 2731-4286
ER -