Evaluation of the Microbiological and Nutritional Quality of Fermented-Dried Lesser African Threadfin (<i>Galeoides decadactylus</i>) Used as Food Supplement in Southern Benin

Abstract

Lesser African threadfin ( Galeoides decadactylus ) is a nutritious marine fish, popular and widely used for drying-fermentation. The present work aims to evaluate the nutritional and microbiological quality of dried-fermented Lesser African Threadfin, currently used in food preparing in southern Benin. Four major sites of drying-fermentation fishes in southern Benin were investigated and dried-fermented Lesser African Threadfin w as collected for quality control. Results indicated that the dried-fermented fishes were good sources of nutriments with a moisture content rang ing from 44.62 % ± 0.68 % to 55.33 % ± 0.23%. Proteins content s are ranged from 15.26 % ± 0.32 % to 22.95 % ± 0.71%. All samples analyzed were rich in minerals such as magnesium, phosphorus, iron, with a higher content of calcium (1.23 % ± 0.52 % - 1.69 % ± 0.38%). Statistical analyses showed significant difference (p < 0.05) between samples analyzed. Microbiological analyses revealed that the total flora count of samples ranged from 1.4 × 10 2 to 8.0 × 10 4 ufc/g. The enumeration of total coliforms and fecal coliforms indicated that samples were contaminated with enteric bacteria. The spores of anaerobic sulfite reducer’s and Staphylococcus aureus counts w ere less than 10 cfu/g with an absence of Salmonella spp . Based on results from the present study, microbiological standards must be put in place during the process of dried-fermented fishes. Then, it ’s advisable that relevant quality control unit should be reactivated to assess the quality of ready-to-eat food, and particularly the fermented fishes in other to protect consumer’s health.