Moroccan Journal of Agricultural and Veterinary Sciences

Vol. 13 No. 1 (2025): (March 2025)
Nutrition and Food Technology

Socio-economic, physico-chemical and microbiological study of tamarind pulps (Tamarindus indica) sold in Adjamé and Boundiali (Côte d’Ivoire)

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  • Solange AKA,
  • Franck Kouamé YAO,
  • Laurent-Simon Tiemele AMOIKON,
  • Ballo BALLA,
  • Jean-Paul BOUATENIN
Solange AKA Laboratoire de Biotechnologie et de Microbiologie des Aliments, Université NANGUI Abrogoua, Abidjan, Côte d’Ivoire
Franck Kouamé YAO Laboratoire de Biochimie et Sciences des Aliments, UFR Biosciences, Université Félix Houphouët-Boigny, Abidjan, Côte d’Ivoire
Laurent-Simon Tiemele AMOIKON Institut Pierre Richet de Bouaké, Côte d’Ivoire
Ballo BALLA Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR Sciences et Technologies des Aliments, Université Nangui Abrogoua, Abidjan, Côte d'Ivoire
Jean-Paul BOUATENIN Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR Sciences et Technologies des Aliments, Université Nangui Abrogoua, Abidjan, Côte d'Ivoire

Published 2025-03-11

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Abstract

In Côte d'Ivoire, knowledge about different types of marketed tamarind remains inadequate. The aim of the present study was to determine the socio-economic, physico-chemical and microbiological characteristics of the different types of tamarind pulp sold on the markets, with the aim of enhancing their value. A marketing survey was carried out in the communes of Adjamé and Boundiali. This was followed by physico-chemical and microbiological analyses of 360 tamarind samples. The survey showed that 76.7% of respondents market two types of tamarind pulp: brown tamarind and black tamarind. The purchase price varies between 300 and 350 FCFA.kg-1 and the selling price between 500 and 550 FCFA.kg-1. The protein, lipid and total sugar contents of brown tamarinds are higher than those of black tamarinds. The loads of aerobic mesophilic germs and lactic acid bacteria are higher in black tamarinds than in brown tamarinds. Salmonella was absent from all samples. Both types of tamarind are not very susceptible to microbial contamination. The presence of lactic acid bacteria and high levels of macromolecules made these products ideal for human consumption.

Keywords: Tamarind pulp, marketing, physico-chemical characteristics, microbiological characteristics, Côte d’Ivoire

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