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Controlled production trials of conôro, A natural condiment

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Research Paper 06/06/2024
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Controlled production trials of conôro, A natural condiment

Konan Sylvestre Kongoza, Wahauwouélé Hermann Coulibaly, Yves Djina, Tia Jean Gonnety , Meuwiah Betty Faulet
Int. J. Biomol. & Biomed.18( 3), 1-10, June 2024.
Certificate: IJBB 2024 [Generate Certificate]
Key: BacillusCondimentsConôroCôte d’IvoireLactic acid bacteria

Abstract

Fermentation trials of kapok, baobab, and okra seed powders were conducted using microbial strains of Bacillus and lactic acid bacteria isolated from the natural culinary condiments « Conôro » produced in the localities of Bondoukou, western of Côte d’Ivoire. Microbiological, organoleptic, and physicochemical characteristics were determined. These results indicate that the microbial loads of lactic acid bacteria and Bacillus are N= 1.5×10^8/100 g and N=9.1×10^8/100 g with an inoculum volume Vi=10 mL, yielding a culinary condiments with optimal parameters for evaluating the effect of selected potential starter microbial strains. The levels of physicochemicals compounds are high and similar to those of “Conôro” condiments produced under natural conditions. The various culinary condiments produced with bacterial strains can be used as seasonings to enhance the taste of meals. They can also be used to address nutritional deficiencies among malnourished populations in certains regions of the world.

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