Microbiological characteristics of bread dough and nutritional quality of “ Tabnen-naow ”, ethnic artisan bread in Burkina Faso

Abstract This study aimed to evaluate the microbiological characteristics of bread dough and nutritional quality of “ Tabnen-naow ”, an ethnic artisan bread larged consumed in Burkina Faso. Originate from Boussé, this bread is spreading to the outskirts of Ouagadougou for several reasons such as the increase in the price of industrial bread and especially the supposed low glycemic index of artisanal bread. For purpose, Surveys were conducted among artisan bakers on 5 artisan bread production units in Ouagadougou using survey forms in order to take out the production diagram. The microbiological characteristics of bread dough were evaluated using microbiology standard methods. Lastly, nutritional quality of ethnic artisan bread was determined usind standard techniques. All The bakers were male, between 22 and 34 years old with an average age of 27.8 ± 5.1 years. They all used wheat flour mainly (80%) from the Grand Moulin du Faso (GMF). The baker's dough fermentation used dry or lyophilized yeasts and were carried out at ambient temperature. The interest microorganisms (yeasts, lactic acid bacteria) were present in all the samples of bread dough. The yeast (2.5 10 8 CFU/g) and lactic acid bacteria were abundant in yeast (2.5 10 8 CFU/g) apart from the one bread dough which had a low lactic acid bacterial load. The ethnic artisan bread contains carbohydrates (88.20-89.05%), proteins (9.60–10.60%) and minerals such as iron (11.56 to 89.27 mg / kg), calcium (00.00-290.03 mg / kg and zinc (69.18 ± 36.74 to 389.10 ± 32.89 mg / kg). The nutritional composition showed that ethnic artisan bread can contribute significantly to the nutritional diet and food security.