Keywords
Artisanal production process
Tapioca
Mbujimayi (Kasaï Oriental, DRC)
How to Cite
Abstract
Artisanal production of tapioca in Mbujimayi is an essential food activity but remains characterized by a strong variability in physicochemical and microbiological quality. Empirical processes, the absence of standardization norms, and the lack of hygiene training expose consumers to health risks, particularly related to the presence of pathogenic bacteria and molds. This study aims to evaluate the microbiological quality of locally produced artisanal tapioca and to propose improvement perspectives to ensure food safety. A cross-sectional descriptive survey was conducted between June and November 2024 among 36 Tapioca processors. Data were collected through questionnaires, interviews, and samples subjected to bacteriological analyses. A reasoned non-probabilistic sampling method was used to compare tapioca prepared by the researchers themselves (sweet and bitter cassava) with that purchased from local processors. Statistical analysis was performed using SPSS software. Results reveal that most processors respect the preparation steps and apply a 72-hour fermentation, but mainly use water from wells or rivers and have received no hygiene training. Microbiologically, tapioca prepared by the researchers showed a compliant lactic flora and remained free of major pathogens, although some opportunistic contaminations were observed. In contrast, tapioca purchased from local processors was heavily contaminated with enterococci, fecal coliforms, yeasts, molds, staphylococci, as well as Salmonella (44.4%) and Escherichia coli (100%), indicating a high health risk. In conclusion, the quality of artisanal tapioca depends on the control of critical processing steps. Improvement requires hygiene training for processors, the use of treated water, standardization of procedures, and the establishment of simple community-based controls. These measures would reconcile traditional know-how with modern sanitary requirements, making artisanal tapioca from Mbujimayi safer and more competitive.
References
1. Benterki, A., & Balah, A. (2020). Analyses physico-chimiques et microbiologiques de jus vendus en gobelets à Biskra. Université de Biskra, Algérie.
2. Breuninger, W.F., Piyachomkwan, K., Sriroth, K. (2009). Chapter 12 - Tapioca/Cassava Starch: Production and Use. Starch (Third Edition). Chemistry and Technology. Food Science and Technology, 541-568. https://doi.org/10.1016/B978-0-12-746275-2.00012-4
3. FAO. (2013). Processing and utilization of cassava. Food and Agriculture Organization of the United Nations.
4. Irambona, J. B. (2022). Etude des dangers technologiques liés à la transformation du manioc au Burundi. Université du Burundi.
5. Kalonji, J., & Tshibanda, P. (2018). Qualité physico-chimique du tapioca artisanal local à Mbujimayi. Université de Mbujimayi, République Démocratique du Congo.
6. Kasongo, P., & Mulumba, D. (2017). Fermentation du manioc et sécurité alimentaire à Lubumbashi. Université de Lubumbashi, République Démocratique du Congo ;
7. Mbuyi, K., & Katshingu, L. (2023). Perspectives d’amélioration du tapioca artisanal à Mbujimayi. Université de Mbujimayi, République Démocratique du Congo.
8. Nambisan, B. (2011). Toxicity of cyanogenic glycosides in cassava and their removal during processing. Food and Chemical Toxicology, 49(3), 620–625. https://doi.org/10.1016/j.fct.2010.10.035.
9. Padonou, W. et al. (2009). Development of starter culture for improved gari production in Benin. African Journal of Biotechnology, 8(20), 5201–5207.
10. Rahmadhia, S.N., Wuryantoro, Ayuningtyas, D. (2022). Tapioca quality observation based on physical and chemical properties of products. Journal of Halal Science and Research 3(2), httpas://doi: 10.12928/jhsr.v3i2.6772
11. Rahmoun, H. (2024). Techniques de contrôle microbiologique dans les produits alimentaires. Université de Tlemcen, Algérie.
12. Sanana, M.J., Kalonji, M., Tshibangu, K. (2022). Caractérisation des propriétés physicochimiques et biochimiques du manioc transformé en Afrique centrale. Afrique Science, 17(2), 45–58.
13. Trèche, S., Brauman, A. (1997). Amélioration de la qualité des aliments fermentés à base de manioc en Afrique. Institut de Recherche pour le Développement (IRD).
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Copyright (c) 2026 Lubala et al.