Production and consumption trends of Bili-bili marketed in N'Djamena (Chad): Socio-economic and cultural importance, physico-chemical and hygienic characterization

In recent years, low-income consumers of alcoholic beverages in Chad have converged more towards indigenous beverages, such as Bili-bili . Its production and commercialization, is mostly carried out in unhygienic conditions and often in the grey zone, out of the full control of the Chadian government. This study aims to assess socio-economic and cultural importance of Bili-bili commercialized in N'Djamena (Chad) and its physico-chemical and hygienic characteristics. Firstly, a survey was carried among 715 producers and 795 consumers of Bili-bili . Secondly, forty-five samples of Bili-bili were collected and then used to determine the physico-chemical and microbiological characteristics using standard methods. As a result, Bili-bili was produced exclusively by women, of whom 99.3% considered as a source of income. Beyond being very used in many traditional ceremonies (78.07%), the consumption of Bili-bili was motivated by its relatively low cost compared to modern alcoholic beers (56.5%) and its nourishing aptitude (31.9%). In lasted case, 65.4% consume it for the pleasure provided by the alcohol content. Also, Bili-bili could not be kept for more than 24 h with a consistent taste (78.16%). Its consumption sometimes produces undesirable effects in consumers, such as gastric upset, diarrhea, and vomiting (66.62%), as well as stomach and headache (32.45%). The Bili-bili produced had a pH (2.99-4.21) and a composition made of proteins (5.63-12.37%), lipids (0.03-3.78%), carbohydrates (81.33-89.23%) and ethanol (2.33-4.60 g/L). Some samples contained aflatoxin (0.13-1.20 μg/L). The microflora included yeasts (7.39-9.36 log CFU/mL), lactic bacteria (7.11-8.44 log CFU/mL), molds (0.45-0. 78 log CFU/mL), Bacillus cereus (3.33-7.61 log CFU/mL) and sulfite-reducing bacteria (0.75-2.08 log CFU/mL). Bili-bili production has a remarkable socio-economic and cultural importance. However, its hygienic quality remains mediocre, making it a spread of spoilage and/or pathogenic bacteria. • Bili-bili production and consumption have a remarkable socio-economic and cultural importance in Chad. • Bili-bili is a good source of protein, lipid, carbohydrate and ash. • The Production of Bili-bili and its commercialization are mostly carried out in unhygienic conditions and often in the grey zone. • Bili-bili can’t be kept for more than 24 h with a constant taste