Abstract
Background and Objective: The consumption of industrial culinary bouillons is widespread in West Africa, although their formulation often relies on high salt contents and the use of food additives. This study aimed to develop a culinary bouillon based on the local edible mushroom Volvariella volvacea as an alternative to industrial bouillons available in Benin.
Materials and Methods: The bouillon cube was formulated using edible mushroom powder (40%), natural spices (17.86%), salt (10.71%), starch (2.86%), and water (28.57%), and was subsequently subjected to physicochemical, microbiological, and sensory evaluations.
Results: The production process yielded 81.17%. Physicochemical analyses showed moisture, salt, protein, and ash contents of 6.41 ± 0.02%, 4.83 ± 0.096%, 19.38 ± 0.17%, and 2.15 ± 0.013%, respectively. Microbiological analyses indicated satisfactory hygienic quality of both the mushroom powder and the finished bouillon, with the absence or low levels of the main microorganisms investigated. Sensory evaluation, conducted in comparison with a commercial bouillon, showed greater acceptance of the developed product in terms of texture, aroma, taste, aftertaste, and overall acceptability, whereas its color received a slightly lower score.
Conclusion: Overall, the Volvariella volvacea-based culinary bouillon cube exhibited satisfactory physicochemical, microbiological, and sensory characteristics and represents a promising approach for valorizing locally available edible mushrooms in Benin.
How to Cite
In Press Note
This Research Article has been accepted for publication in the Pakistan Journal of Nutrition on October 05, 2026. Its current status is In Press, and it is undergoing the publication process. The final published version, including complete bibliographic details, will become available on the journal's website following completion of the publication process.