Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties

Assanvo, Justine Bomo; Coulin, Pierre; Monsan, Vincent; Heuberger, Christoph; Kati-Coulibaly, Séraphin; Farah, Z.

doi:10.1016/j.foodcont.2017.02.066

Cited by 10 publications

(10 citation statements)

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“…Afoakwa, Kongor, Annor, and Adjonu () who studied the effect of fermentation time (0–48 hr) reported starch contents of 60.5%–69.8% in traditional gari and of 58.4%–67.5% in the 10%‐soy–gari. Lower starch contents (42.3%–48.4%, dry basis) were measured in traditional attieke products collected in three regions of Southern Côte d’Ivoire (Djeni, N'Guessan, Toka, Kouame, & Dje, ), while starch rates of 80.2%–91.4% (dry basis) were reported in attieke made from four traditional and improved cassava varieties (Assanvo et al, ). These differences could be due to the different methods of analysis used or, as underlined by some authors (Assanvo et al, ), to the uncompleted release of sugars due to limited hydrolysis of starch by enzymes during fermentation, resulting in higher starch contents.…”

Section: Resultsmentioning

confidence: 99%

“…The starch content measured in the Beninese samples ranged from 64.6% to 82.7% (Table 3) (Assanvo et al, 2017). These differences could be due to the different methods of analysis used or, as underlined by some authors (Assanvo et al, 2017), to the uncompleted release of sugars due to limited hydrolysis of starch by enzymes during fermentation, resulting in higher starch contents.…”

Section: Ufsa a Similar Range Was Found In 14 Samples Collected In mentioning

confidence: 96%

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Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

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Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets. To our knowledge, no sensory profiling using appropriate methodology has been conducted on gari in Benin. The sensory studies on gari in Benin and other African countries only included general descriptors (appearance, taste, odor). The aim of our study was to establish a detailed sensory and physicochemical profile of nine traditional and three enriched gari made using different processes in Benin. Fifteen sensory descriptors of raw gari, and gari added with water, were generated and scored using quantitative descriptive analysis. The enriched gari differed from traditional gari mainly in color and odor, while their swelling capacity, texture during chewing, and light sour taste were similar. Marked variability in particle size, particle heterogeneity, water absorption, and sour taste was found among traditional gari. The physicochemical characteristics, such as degree of starch gelatinization, L‐lactic acid, and β‐carotene contents, were highly variable among the 12 gari. Multifactor analysis revealed highly significant correlations between some physicochemical and sensory properties. The addition of soybean and/or palm oil did not affect most of the sensory properties of the traditional gari. The acceptability of these enriched gari with higher nutritive value by Beninese consumers should be tested to develop marketing strategies.

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Section: Resultsmentioning

confidence: 99%

Section: Ufsa a Similar Range Was Found In 14 Samples Collected In mentioning

confidence: 96%

Sensory and physicochemical profiling of traditional and enriched gari in Benin

Adinsi

Akissoé

Escobar

et al. 2019

Food Science & Nutrition

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“…This statement also includes the level of education. In fact, traditional attié ké or Garba are essentially carbohydrate (Assanvo et al, 2017) and the knowledge of the side effects of the toxic cassava varieties used for manufacturing traditional attié ké or Garba on health dissuades some consumers. Indeed, this food could lead a possible elevation of blood glucose in case of high consumption.…”

Section: Level and Importance Of Attié Ké Consumptionmentioning

confidence: 99%

“…In Côte d'Ivoire, cassava roots are preferentially used in the manufacture of several types of attié ké . According to Assanvo et al (2017), the consumption of attié ké in Côte d'Ivoire, is estimated today at about 1 300 000 tonnes / year. It continues to grow in view of the growing importance of commercial attié ké Garba in the diet of low-income working populations.…”

Section: Introductionmentioning

confidence: 99%

“…Previous studies have focused on production, economic analysis of the traditional cassava processing industry in attié ké in the Abidjan region, conservation methods, biochemical, microbiological and fermentative aspects (N'zore, 1985;Kouadio et al, 1991;Diop, 1992;Aboua, 1998;Fortin, Desmarais, Assovie, & Diallo, 1998;Heuberger, 2005;Coulin, Farah, Assanvo, Spillmann, & Puhan, 2006;Kastner et al, 2006;Kastner et al, 2007;Gnagne, Koffi, Assanvo, & Soro, 2016;Assanvo et al, 2017). Despite the importance of this extensive work on attié ké , few focused on the consumption determinants, reasons and preferences of attié ké and other starchy foods on the Ivorian market.…”

Section: Introductionmentioning

confidence: 99%

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Surveys on the Consumption of Attiéké (Traditional and a Commercial, Garba) in Côte d’Ivoire

Assanvo¹,

Farah²

2019

JFR

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Traditional attiéké and commercial attiéké Garba are fermented cassava semolina, steamed and prized by people living in the big cities of Côte d'Ivoire and elsewhere. Attiéké Garba is a derivative of the traditional attiéké resulting from intended manufacturing defects. A consumption survey was therefore conducted in Abidjan (big city) and two departments, Dabou and Jacqueville, major production areas of attiéké and Garba, to assess the importance and determinants of consumption of 4 types of attiéké (Adjoukrou, Ebrié, Alladjan and Garba), consumer preferences and to identify the descriptors of quality that motivate the consumption of these food products. Surveys showed that 99% of respondents consume regularly 1 to 2 times attiéké (traditional or commercial) per day. The consumption of attiéké is related to the organoleptic properties of the different types of attiéké mainly taste (65%), brightness (35%), absence of fibers (33%), color (22%) and odor (21%). The consumption of attiéké Garba is linked to its character of cheap food. Despite the preference of attiéké Adjoukrou (38%) and Ebrié (29%) for their better quality and popularity, the consumption of Garba (10%) is growing. Income, nationality or ethnicity, sex, socio-professional status and educational level have a major influence on the choice of a type of attiéké. The share of consumption of traditional attiéké and commercial attiéké Garba for middle-income consumers (70,000 CFA F <r≤ 200,000 CFA F) and high income (r> 200,000 CFA F) is respectively 23.44% and 7.33% while it is 21.03% and 41.35% respectively for low-income consumers (r <70 000 CFA F).

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