Koura-koura is a crispy pancake obtained from peanuts. It is produced by hand and is widely consumed. The present work aimed to evaluate the nutritional and microbiological quality of peanut cakes called "koura-koura" sold in the markets and streets of two cities of Burkina Faso. For the koura-koura analyzes, the samples (60) were taken from 15 outlets in the city of Ouagadougou and 5 outlets in the city of Kaya. HPLC and standard methods in physico-chemistry and microbiology were used for the several analyzes. Moisture, ash, fat, protein, total sugars and energy values ranged respectively between 4.89 ± 0.05 and 12.19 ± 0.18 (g/100g DM); 2.9 ± 0.05 and 5.19 ± 0.4 (g/100g DM); 16.81 ± 0.17 and 28.70 ± 0.07 (g/100g DM); 37.30 ± 0.07 and 49.35 ± 0.10 (g/100g DM); 13.49 ± 0.23 and 33.28 ± 0.19 (g/100g DM); 424.85 ± 0.67 and 505.64 ± 0.41 Kcal. The aflatoxin B1, B2, G1, G2 and total aflatoxin contents of the samples ranged from 5.52 ± 0.81 to 138.35 ± 0.14 μg/kg ; 3.51 ± 0.63 to 59.45 ± 0.22 μg/kg ; 3.51 ± 0.08 to 35.16 ± 0.06 μg/kg ; 4.46 ± 0.09 to 13.49 ± 0.09 μg/kg ; 21.02 ± 0.14 to 203.06 ± 0.08 μg/kg respectively. The results of total mesophilic aerobic flora, yeasts and molds, total coliforms and thermo-tolerant coliforms ranged respectively between 3.11x104 ± 1.10 and 3.29x109 ± 1.08 CFU/g ; 1.73x101 ± 1.07 and 7.12 × 104 ± 1.09 CFU/g ; 4.92 × 101 ± 1.11 and 4.22x104 ± 1.07 CFU/g ; 1.03x101 ± 0.92 and 8.84x102 ± 0.54 CFU/g. Concluding, these results show that koura-koura has important nutritional properties. However, a detoxification of the koura-koura is necessary before its consumption because of its toxins and its high microbiological load.

Koura-koura Nutritional Microbiological; Quality Aflatoxin Burkina Faso