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Study of the Microbiological Quality of Improved Spirulina Marketed in Chad

Author

Listed:
  • Abdelsalam Tidjani
  • Hamit Mahamat Alio
  • Mahamat Nour Aguid

    (Laboratoire de Recherches en Sciences des Aliments et Nutrition (LARSAN), Faculté des Sciences de la Santé Humaine (FSSH), Université de N’Djamena-Tchad)

  • Abdelsalam Adoum Doutoum

    (Institut National des Sciences et Techniques d’Abéché (INSTA), Tchad)

Abstract

Food and nutrition security is an important determinant in any development process. One of the ways to improve food security is the use of spirulina commonly known as "dihé" in Chad. It is a microalga very rich in protein, vitamins, and trace elements. This commodity exists in large quantities in Lake Chad. However, few studies have investigated its’ microbiological quality. Yet the knowledge of its safety is necessary for a healthy production and consumption of the product. The purpose of this study is to assess the hygienic quality of improved "dihé" spirulina sold at the local market in the city of Bol (Lake Chad).

Suggested Citation

  • Abdelsalam Tidjani & Hamit Mahamat Alio & Mahamat Nour Aguid & Abdelsalam Adoum Doutoum, 2018. "Study of the Microbiological Quality of Improved Spirulina Marketed in Chad," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 4(4), pages 91-95, January.
    • Handle: RePEc:adp:jnfsij:v:4:y:2018:i:4:p:91-95
    DOI: 10.19081/NFSIJ.2018.04.555643
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    Cited by:

    1. Nagarajan, Dillirani & Varjani, Sunita & Lee, Duu-Jong & Chang, Jo-Shu, 2021. "Sustainable aquaculture and animal feed from microalgae – Nutritive value and techno-functional components," Renewable and Sustainable Energy Reviews, Elsevier, vol. 150(C).

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