Evaluation of microbiological and chemical quality of Toubani, a traditional African dish made from cowpea

Abstract

Toubani is a traditional product made from cowpea widely consumed in West Africa region. In Benin, it is highly esteemed by the local population. The aim of our study was to assess the microbiological and chemical quality of the different variants of Toubani produced in Benin. To achieve this, two levels of sampling were conducted by collecting samples from producers/sellers and consumers. The results showed that, from a microbiological perspective, samples of Toubani collected from the producers exhibited satisfactory quality. Similarly, samples taken from consumers' plates showed acceptable quality regarding all enumerated microorganisms. From a chemical perspective, we identified the presence of heavy metals such as lead and cadmium, with variable concentrations depending on the different Toubani variants, ranging between 0.07 and 0.12 mg/Kg for cadmium and between 0.08 and 0.30 mg/Kg for lead. In the light of these results, it is imperative to enhance hygiene conditions during Toubani production and sale through effective awareness campaigns involving all stakeholders. This is aimed at reducing microbiological and chemical contamination levels for the benefit of consumer health.

Keywords: Quality, chemical contamination, Toubani, cowpea, food safety