Physico-chemical Quality Assessment of the Traditional Ivorian Spirit Called ‘Koutoukou’ Sold in Daloa, Côte d’Ivoire
To Lou Tanan Géraldine Marie Laure
*
Department of Biochemistry and Microbiology, Agrovalorization Laboratory, Jean Lorougnon Guédé University, Daloa, Côte d’Ivoire.
Gnahe Dago André
Department of Biochemistry and Microbiology, Agrovalorization Laboratory, Jean Lorougnon Guédé University, Daloa, Côte d’Ivoire.
Traore Fakana Drissa
Department of Biochemistry and Microbiology, Agrovalorization Laboratory, Jean Lorougnon Guédé University, Daloa, Côte d’Ivoire.
Diomande Massé
Department of Biochemistry and Microbiology, Agrovalorization Laboratory, Jean Lorougnon Guédé University, Daloa, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
This study aimed to evaluate the physicochemical quality of “Koutoukou”, a locally distilled alcoholic beverage widely consumed in Côte d’Ivoire, and to assess its safety and compliance with national and international standards.
This research was conducted in Daloa, Côte d’Ivoire (central-western region), between January and June 2024 and involved ten neighbourhoods: Baoulé, Lobia Extension, Lobia, Olivier, Orly, Huberson, Belleville, Tazibouo, Évêché, and Tazibouo 2.
Ten Koutoukou samples (3 L each) were randomly collected from sellers in ten neighbourhoods of Daloa. A population survey involving 168 participants was conducted to assess knowledge, perceptions, and consumption habits related to Koutoukou.
Physicochemical analyses were performed in accordance with OIV methods and applicable Ivorian standards to determine ethanol, methanol, propanol, and butanol concentrations using chemical titration as well as pH and iron content using the orthophenanthroline method. Data were analysed using analysis of variance (ANOVA) in SPSS version 16.0.
More than 80% of respondents reported being familiar with and consuming Koutoukou, although 65% considered it harmful.
Chemical analyses revealed wide variability among samples. Ethanol concentrations ranged from 79.12 to 392.67 g/L, methanol from 80.33 to 220.23 g/L, propanol from 507.49 to 671.55 g/L, and butanol from 70.85 to 195.15 g/L. These values largely exceeded applicable Ivorian standards. The alcoholic strength ranged from 10°C to 49°C, indicating poor distillation control.
The pH values were acidic (3.3–4.1), and iron concentrations ranged from 21.22 to 41.4 mg/L, far above the European standard of 0.2 mg/L.
Statistical analyses showed significant differences (p < 0.05) in alcohol content and acidity among samples from different neighbourhoods.
The study demonstrated that Koutoukou produced and sold in Daloa was of inconsistent and potentially toxic quality because of excessive levels of methanol, propanol, butanol, and iron. Standardisation of production processes and producer training are urgently needed to protect consumers and public health.
Keywords: Food safety, higher alcohols, Koutoukou, physicochemical quality