Lesser African threadfin (Galeoides decadactylus) is
a nutritious marine fish, popular and widely used for drying-fermentation. The present
work aims to evaluate the nutritional and microbiological quality of dried-fermented
Lesser African Threadfin, currently used in food preparing in southern Benin. Four
major sites of drying-fermentation fishes in southern Benin were investigated and
dried-fermented Lesser African Threadfin was collected for quality
control. Results indicated that the dried-fermented fishes were good
sources of nutriments with a moisture content ranging from 44.62% ± 0.68% to 55.33% ± 0.23%. Proteins
contents are ranged from 15.26% ± 0.32% to 22.95% ± 0.71%.
All samples analyzed were rich in minerals such as magnesium, phosphorus, iron,
with a higher content of calcium (1.23% ± 0.52% - 1.69% ± 0.38%).
Statistical analyses showed significant difference (p < 0.05) between
samples analyzed. Microbiological analyses revealed that the total flora count of
samples ranged from 1.4 × 102 to 8.0 × 104 ufc/g. The enumeration
of total coliforms and fecal coliforms indicated that samples were contaminated
with enteric bacteria. The spores of anaerobic sulfite reducer’s and Staphylococcus aureus counts were less than 10 cfu/g with an absence of Salmonella spp. Based on results from the present study, microbiological standards
must be put in place during the process of dried-fermented fishes. Then, it’s advisable
that relevant quality control unit should be reactivated to assess the quality of
ready-to-eat food, and particularly the fermented fishes in other to protect consumer’s
Cite this paper
R. Dègnon, E. Adjou, E. Dahouenon-Ahoussi, M. Soumanou and E. Fiogbé, "Evaluation of the Microbiological and Nutritional Quality of Fermented-Dried Lesser African Threadfin (Galeoides decadactylus
) Used as Food Supplement in Southern Benin," Journal of Water Resource and Protection
, Vol. 6 No. 1, 2014, pp. 29-34. doi: 10.4236/jwarp.2014.61005
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