Physico-chemical and microbiological characterization of a home-made drink (zoom-koom) sold in the town of Korhogo

The aim of this study is to determine the physico-chemical parameters and to evaluate the microbiological quality of zoom-koom, an artisanal beverage sold in Korhogo. It looked at various critical points in the production chain of three processors and one production at the UPGC laboratory. The physico-chemical analyses carried out show that the samples of Zoom-koom have a ph between 3.5 and 6.7 with a titratable acidity ranging from 0.06% to 0.36%. In addition, microbiological analyses showed a mesophilic aerobic germ load ranging from log 5 CFU/ml to log 8.2 CFU/ml. As well, a total coliform load ranging from log 0.7 CFU/ml to log 2.1 CFU/ml was observed, while the yeast load ranged from log 1.2 CFU/ml to log 2.9 CFU/ml. In addition, a lactic acid bacterial load ranging from log 1.2 CFU/ml to log 3.2 CFU/ml was observed in Zoom-koom samples. This beverage is relatively rich in reducing sugars (109-177.3 mg/ml) and protein (8-12 g/ml). Based on the results, Zoom-koom contains nutrients (protein and carbohydrates) that can be used either to provide energy to the body or to help reduce malnutrition.