Calidad sanitaria y nutricional del Tonou y el Tchotou, mostazastradicionales producidas en el norte de Togo, África Occidental
DOI:
https://doi.org/10.5281/zenodo.21864368Palabras clave:
condimentos fermentados tradicionales, fermentación alcalina, composición nutricional, seguridad microbiológicaResumen
La producción tradicional de mostaza Tonou y Tchotou en las regiones de Kara y Savannah, Togo, continúa siendo artesanal, poco estandarizada y amenazada por los condimentos industriales. El estudio evaluó las prácticas productivas, la composición fisicoquímica y la calidad microbiológica mediante encuestas y análisis de laboratorio. La actividad es desarrollada principalmente por mujeres y representa una fuente importante de ingresos, aunque existe escasa capacitación en buenas prácticas de fabricación. Se identificaron cuatro tipos de mostaza, destacándose la mezcla de néré y soja por su contenido mineral. Sin embargo, las muestras presentaron elevados recuentos de microorganismos
aerobios, levaduras y mohos, superiores a los límites establecidos, aunque no se detectó Salmonella spp. Se concluye que, pese a su valor nutricional, la calidad microbiológica es deficiente, por lo que se requiere capacitar a las productoras, mejorar las condiciones higiénicas y estandarizar los procesos de elaboración.
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Derechos de autor 2026 Essodolom Taale, Damipie Bomboma, Kossitse V. Akpataku, Tiatou Souho, Seyf-laye Alfa-Sika Mande, Tchabi Atti (Author)
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