Nowadays, local plant-based infusions represent the second most consumed drink in the world after water because of their therapeutic virtues. Several types of infusions are produced from different local plants and consumed in Burkina Faso. However, there are few studies on the production technology and quality of these infusions. This study is aimed at assessing the production technology and the quality of lemongrass, kinkeliba and moringa leaves-based material used for infusions. For this purpose, 12 batches of samples from different manufacturers were collected for microbiological and physico-chemical analyses. Microbiological analyses revealed a total absence of Salmonella and Shigella in all infusions as well as a total flora, spore-forming flora, total and thermotolerant coliforms counts within normal ranges according to the European Pharmacopoeia standards for microorganisms and the Burkina Faso standards (NBF) for yeasts and molds. Physicochemical analyses indicated dry matter values of 92.42±0.71, 91.63±4.20 and 91.10±1.80% for kinkeliba, lemongrass and moringa dried leaves, respectively. Moisture values were 7.25±0.76, 8.37±4.20 and 8.90±1.80% for kinkeliba, lemongrass, and moringa dried leaves, respectively. Infusions obtained from the dried leaves gave average pH values of 6.46±0.12, 5.97±0.26 and 6.00±0.10 for kinkeliba, lemongrass, and moringa infusions, respectively. Acidity values obtained were 0.04±0.01, 0.05±0.01 and 0.00±0.00 for kinkeliba, lemongrass, and moringa infusions, respectively. The results indicate that 50% of the kinkeliba infusions and 75% of the lemongrass infusions complied with the NBF standards. Overall, results indicate that majority of infusions prepared from dried leaves of kinkeliba, lemongrass and moringa complied with standards, reflecting an acceptable level of good hygiene and manufacturing practices of local manufacturers.

Infusions, local plants, technology, quality