Evaluation of yogurt made by SMEs/SMIs in Ouagadougou in contribution to achieving food and nutritional security of urban populations

A survey of 300 people in the 12 districts of the municipality of Ouagadougou on the assessment of the stability of availability and accessibility, and the study on the sensory analyses of pastries sold in the city of Ouagadougou, allowed for the evaluation of their contribution to achieving food and nutritional security for the urban and peri-urban populations who are major consumers. In addition, a study carried out in two (02) dairy farms made it possible to: (i) determine the manufacturing diagrams of set and stirred yogurts and (ii) identify the critical points and hazards to be controlled. Two (02) tasting sessions conducted with 30 panelists at the LAMBM allowed for the assessment of the organoleptic parameters of the yogurts sold in the city of Ouagadougou. The analyses carried out on sixteen (16) samples of yogurt found the FAMT varying from 1.3 × 10 3 to 3.06 × 10 3 , which is below the NBF norm of 5.0 × 10 4 CFU/ml, enterococci from 0.2 × 10 1 to 0.8 × 10 1 CFU/ml with a NBF norm of 1 × 10 CFU/ml, and Staphylococcus aureus from 7 × 10 1 to 1.1 × 10 2 CFU/ml compared to the NBF norm of 1 × 10 2 CFU/ml. The physicochemical analyses showed yogurts have a Dornic acidity varying from 66 to 86°D, viscosity from 9 to 17.25 cm, dry matter from 20.8 to 27.8%, humidity from 72.2 to 79.2%, and pH from 3.757 to 4.190. In conclusion, the microbiological quality of the sampled yogurts is deemed acceptable due to the presence of enterococci and Staphylococcus aureus, which in our case do not pose a real risk to consumer health. The physico-chemical results revealed that these predominantly firm-type yogurts are rich in proteins and mineral salts such as Calcium, which are very important elements for growth and maintenance of the body.