Development and Characterization of a Culinary Bouillon Cube from Wild Edible Mushrooms in Benin

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.