Shelf-life evaluation of precooked millet couscous (Pennisetum glaucum) during ambient storage, in Senegal

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Introduction Millet couscous occupies a significant place in the Senegalese diet and contributes to the valorization and promotion of local cereals. However, information regarding shelf life, physicochemical characteristics, microbiological safety, and sensory quality remains limited. Nevertheless, these properties are often overlooked, can play a key role in the promotion and economical and nutritional competitiveness of precooked millet couscous. This study aimed to determine, through scientific knowledge, the shelf life of precooked millet couscous packaged in polyethylene bags under ambient storage conditions in order to establish its minimum durability date (MDD). Methods Precooked couscous was produced in three samples, packaged at 500g per bag and then stored at laboratory ambient temperature (23 °C–30 °C) with relative humidity varying between 46% and 51% during storage. Samples of precooked millet couscous were taken regularly from T0 to T20 months to assess microbiological quality, pH, moisture content (humidity), water activity and sensory properties during storage. Data were analyzed using analysis of variance (ANOVA), and mean comparisons were performed using Fisher’s Least Significant Difference (LSD) test at a significance level of p < 0.05. Results and Discussion Finding showed pathogenic microorganism including, Salmonella, E. coli , sulfite-reducing Clostridium, Bacillus cereus , and Staphylococcus aureus were not detected in precooked couscous millet during the entire storage period. However, aerobic mesophilic flora at 30 °C, yeasts and molds remained below the microbiological limits established by NS Ecostand 062–2017 standard for couscous millet, for up to 20 months of storage. Furthermore, throughout the storage period, couscous maintained its organoleptic properties and pH, which ranged from 6.66 to 6.84, despite a gradual increase in humidity and water activity. Based on the microbiological, physicochemical, and sensory stability of the product, the shelf life was estimated to be at least 20 months under ambient conditions (95% confidence interval: ≥ 20 months, limited by the duration of the study). These findings demonstrate that precooked millet couscous packaged in polyethylene bags maintains its quality and safety during long-term storage and provide scientific evidence to support shelf-life labeling in accordance with Codex Alimentarius CXS 1-1985, thereby enhancing the competitiveness of locally processed millet products in national and regional markets.

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