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Objectif: L’evolution de la qualite de deux types de biscuits de sorgho enrichis a 10% de moringa et a 4% de spiruline a ete etudie selon deux types d’emballage, notamment l’aluminium et le plastique pendant 12 mois et compare a un biscuit temoin afin de determiner leur duree de vie. Methodologie et resultats: Plusieurs parametres de qualite nutritionnelle (humidite, lipides, proteines, glucides, cendres, fer, zinc) et de rancidite oxydative (acidite grasse, indice de peroxyde) et microbiologique (coliformes totaux, coliformes fecaux et flore aerobie mesophile totale) ont ete analyses durant la conservation a temperature ambiante utilisant des methodes standards. Les resultats montrent qu’il n’y a pas de changement significatif pour les parametres nutritionnels dans chaque type de biscuit pour les deux types d’emballage etudies durant la conservation. Pour les types de microorganismes etudies, seule la flore aerobie mesophile totale presente des concentrations differentes et tres variables dans le temps et comprises entre 2,1 log (UFC/g) a 5,1 log (UFC/g) attestant ainsi une contamination des emballages utilises. Les taux d’acidite grasse et d’indice de peroxyde dans les biscuits sont variables et particulierement plus eleves pour les biscuits les plus riches en lipides comme le sorgho enrichis au moringa. Toutefois, les indices de peroxyde initiaux tres eleves dans les differents types de biscuits laissent supposer un debut d’oxydation qui evolue peu durant la conservation en depit de l’emballage utilise. Conclusion et application des resultats: Cette etude a permis de determiner que les biscuits de sorgho enrichis pouvaient etre conserves dans les emballages de type aluminium et de type plastique pendant 12 mois. Ces resultats fournissent ainsi des informations techniques aux acteurs du secteur de l’agroalimentaire. Mots cles: biscuit, sorgho, enrichissement, qualite English Title: Impact of the packaging and conservation on the quality, nutritional and microbiological of sorghum cookies fortified with moringa and Spirulina English Abstract Objective: Changes in the quality of two types of sorghum biscuits enriched with 10% moringa and 4% spirulina were studied in two types of packaging, namely aluminum and plastic for 12 months and compared to A control biscuit to determine their lifetime. Methodology and results: several parameters of nutritional quality (moisture, fat, protein, carbohydrate, ash, iron, zinc) and oxidative rancidity (FAT acidity, peroxide index.) and microbiological (total coliforms, fecal coliforms and total flora aerobic mesophilic) were analyzed during the conservation period at room temperature using standard methods. The results show that there was no significant change for the nutritional parameters in each type of cookie for the two types of packaging. For the types of microorganisms studied, only the total flora aerobic mesophilic present in different concentrations and very variable in time and between 2.1 log (cfu/g) to 5.1 log (cfu/g) indicating a contamination of packaging used. Rates of fat acidity and peroxide index in the cookies were variable and especially higher for cookies that are richest in lipids as sorghum fortified with moringa. However, initial very high peroxide indexes in different types of cookies suggests a beginning of oxidation that has changed little during the conservation despite the packaging used. Conclusion and application of the findings: this study determined that fortified sorghum cookies could be kept in the aluminum or plastic type of packaging for 12 months. These results thus provide technical information to stakeholders in the food industry sector. Keywords: biscuit, sorghum, enrichment, quality

journal of applied biosciences

Impact de l’emballage et de la durée de conservation sur la qualité nutritionnelle et microbiologique des biscuits de sorgho enrichis au moringa et à la spiruline