Physicochemical and Microbiological Characterization of Tamarind Pulp (Tamarindus indica) Sold in the Markets of Korhogo and Abidjan (Côte d'Ivoire)

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The tamarind tree is a wild species native to northern Côte d'Ivoire, where its fruits are highly valued. While the ecology and botany of this fruit species are well-documented, there is a scarcity of studies on its consumption and health impacts. This study was conducted to assess tamarind's nutritional, physicochemical, and microbiological quality to enhance its value, promote its cultivation, and ensure its sustainable management.400 tamarind samples were collected from markets in Korhogo and Abidjan to determine their physicochemical properties (pH, titratable acidity) as well as their protein, lipid, and fat content. Microbiological analyses were also performed on the collected samples. The analysis revealed that the pH of all samples ranged between 2.8 ± 0.07 and 3.03 ± 0.02, with the lowest pH values observed in fresh tamarind samples. Titratable acidity values ranged from 2.8 ± 0.09% to 4.3 ± 0.06%. Microbiological analysis of the tamarind showed the absence of Salmonella, E. coli, Staphylococcus aureus, and total coliforms. The average aerobic mesophilic bacteria (AMB) count was 2.1± 0.6 × 104 CFU/g for fermented fruits from Korhogo and 2.4± 0.5 × 104 CFU/g for fermented fruits from Abidjan. The average lactic acid bacteria count was estimated at 5.6± 0.3 × 103 CFU/g for fermented fruits from Korhogo and 3.6± 0.4 × 103 CFU/g for fermented fruits from Abidjan. Yeast and mold counts were 6.3± 0.04 × 101 CFU/g for fermented fruits from Korhogo and 7.2± 0.03 × 101 CFU/g for fermented fruits from Abidjan. Of the 100 fresh tamarind fruit samples collected in Korhogo, 90% had satisfactory microbiological quality, while 10% had acceptable microbiological quality. Fermented fruits from Abidjan had the highest percentage of unsatisfactory microbiological quality (24.5%). In total, 60.2% of the samples from Abidjan had satisfactory microbiological quality, and 15.3% had acceptable microbiological quality. In total, 4.6% of the fermented tamarind samples from Korhogo had unsatisfactory microbiological quality, which was linked to high AMB levels (≥3.105 CFU/g) in 75.74% of these samples, while 35.26% of the samples had unsatisfactory quality due to yeast and mold presence. For 40.7% of the fermented tamarind samples collected in Abidjan, unsatisfactory microbiological quality was due to high AMB levels (≥3.105 CFU/g), and in 60.3% of the samples, it was due to yeast and mold presence.

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