_____________________________________________________________________________________________________ *Corresponding author: E-mail: bkimou3@gmail.com; Journal of Advances in Biology & Biotechnology 23(4): 1-7, 2020; Article no.JABB.52938 ISSN: 2394-1081 Processing and Microbial Profile of “Soudamouka” a Sun-dried Fish from Sudano-Sahelian Zone of Cameroon Bakari Daoudou 1* , Bayoï James Ronald 1 , Darman Djoulde Roger 2 , Vroumsia Toua 3 and Farikou 2 1 Department of Biological Sciences, Faculty of Sciences, University of Maroua, P.O. Box 814, Cameroon. 2 Department of Agriculture, Livestock and Postharvest Technology, Higher Institute of the Sahel (ISS), University of Maroua, P.O. Box 46, Cameroon. 3 Department of Biological Sciences, Higher Teachers Training College, University of Maroua, P.O. Box 45, Cameroon. Authors’ contributions This work was carried out in collaboration among all authors. Author BD and designed the study, performed the statistical analysis, wrote the protocol and wrote the first draft of the manuscript. Authors DDR and BJR managed the analyses of the study. Author DDR managed the literature searches. All authors read and approved the final manuscript. Article Information DOI: 10.9734/JABB/2020/v23i430148 Editor(s): (1) Dr. Fernando José Cebola Lidon, Universidade Nova de Lisboa, Campus da Caparica, Portugal. Reviewers: (1) Teresita Sainz Espuñes, UAM-Xochimilco, México. (2) Adeyeye Samuel Ayofemi Olalekan, Ton Duc Thang University, Vietnam. Complete Peer review History: http://www.sdiarticle4.com/review-history/52938 Received 22 September 2019 Accepted 29 November 2019 Published 22 June 2020 ABSTRACT Fish is an extremely perishable food item and requires preservation for future use. Several methods including drying, are used round the world for preserving fish and to extend its shelf-life. The microbial quality of sun-dried fish locally called “soudamouka” was investigated. Commercially available “soudamouka” samples were collected from retailers within the Far North region of Cameroon. Three different retailers (S1, S2 and S3) were sampled, then, the collected samples were screened for their microbial load. The highest level of Escherichia coli (62.10 4 cfu.g -1 ) was recorded in S3 soudamouka sample while the lowest count (5.10 2 cfu.g -1 ) was obtained in S1 soudamouka. The fungal load varied Original Research Article