Nutritional and Microbiological Characteristics of Yeast-Free Wômi (Millet-based Doughnut), the Most Preferred by Tasters, Collected from a Producer in Yopougon, Côte d’Ivoire
Year: 2026
Type: article
Abstract: Wômi, millet-based doughnut, is a street food widely consumed in Côte d’Ivoire. It is obtained by frying fermented millet dough, with or without the addition of baker’s yeast. The objective of this work was to determine the nutritional and microbiological characteristics of the most preferred wômi. Thus, a sensory preference test was conducted with both types of wômi collected from two producers in Yopougon municipality to identify the most preferred sample, which was then submitted to physicochemical, nutritional, and microbiological analysis using standard methods. Yeast-free wômi was the most appreciated by 85% tasters. Its average pH value and moisture content were 4.40 ± 0.12 and 25.88 ± 3.64% respectively. The average protein, ash, fat, and carbohydrate contents were 3.45 ± 0.09%, 0.70 ± 0.06%, 30.07 ± 1.59%, and 38.69 ± 4.03%, respectively, with an energy value of 409.14 ± 3.26 Kcal/100g. It also contained minerals like iron (15.49 ± 2.70 µg/g), potassium (16.46 ± 1.47 µg/g), and phosphorus (21.59 ± 0.86 µg/g). Total Aerobic Mesophilic Bacteria, yeasts, and molds were present in all productions, while total coliforms and Thermotolerant coliforms were also present in the 4th production. Pathogens were not detected in the samples analyzed. The yeast-free wômi could thus improve the diets of malnourished populations.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $91
OpenAlex ID: W7128802689
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