Purple corn is used to prepare many popular dishes. This study involved physicochemical and microbiological analyses of purple flour samples. The aim was to improve the sanitary quality of this popular flour. A total of 71 samples, each weighing approximately 250 g, were collected from fifteen randomly selected vendors at the main market in Katiola (8° 8′ 26.002“ N, 5° 6′ 7.999“ W). The samples were labeled, placed in sterile screw-top jars, sealed, and transported to the laboratory. All analyses were performed according to established standards. The pH of the samples ranged from 4.16 to 4.26, indicating an acidic environment. Titratable acidity was low, ranging from 0.14 to 0.16. The moisture content ranged from 11.66 to 11.75%. All of these measured parameters were within the limits set by the standards. The Mesophilic aerobic bacteria load ranged from 2.7 to 6.7×10⁵ CFU/g. The total coliform and thermotolerant coliform loads were between 4.4 and 5.8×10³ CFU/g and between 1.5 and 3.6×10³ CFU/g, respectively. The Staphylococcus aureus load ranged from 4.5 to 5.7×10³ CFU/g. The contamination levels of these bacteria were all above the thresholds set by the standards. The Mold load varied between 2.1 and 5×10⁴ and was in line with the microbiological criterion of 10⁴ to 5×10⁴ CFU/g. The three species of fungi identified were all of the genus Aspergillus. ASR and E. coli were not detected in the analyzed samples. Efforts are needed to improve the quality of this popular flour.
