Sanitary and nutritional quality of Tonou and Tchotou, traditional mustards produced in northern Togo, West Africa

Résumé fourni par la source

The traditional production of Tonou and Tchotou mustard in the Kara and Savannah regions of Togo remains artisanal, poorly standardized, and increasingly threatened by industrial seasoning cubes. This study evaluated production practices, physicochemical composition, and microbiological quality through surveys and laboratory analyses. The activity is carried out mainly by women and represents an important source of income, although training in good manufacturing practices is limited. Four types of mustard were identified, with the néré and soybean blend standing out for its mineral content. However, the samples showed high counts of aerobic microorganisms, yeasts, and molds, exceeding established limits, although Salmonella spp. was not detected. It was concluded that, despite their nutritional value, the microbiological quality of these products is unsatisfactory. Therefore, producers should receive training, hygienic conditions should be improved, and production processes should be standardized.