Evaluation of the Microbiological and Nutritional Quality of Fermented-Dried Lesser African Threadfin (Galeoides decadactylus) Used as Food Supplement in Southern Benin

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 × 10 to 8.0 × 10 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 health.