Influences de la congélation et du séchage de l’&lt;i&gt;attiéké&lt;/i&gt; sur ses caractéristiques physico-chimiques et organoleptiques

Gnagne, Guy-Blanchard Adou Akpa; Koffi, Ernest Kouadio; Assanvo, Justine Bomo; Soro, Soronikpoho

doi:10.4314/ijbcs.v10i2.29

Cited by 4 publications

(4 citation statements)

References 4 publications

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“…The acidic pH of fermented doughs therefore enables the growth of lactic acid bacteria and simultaneously inhibits the growth of pathogens (Owusu-Kwarteng et al, 2012;Adamasie, 2018). The titratable acidity of the fermented dough in this study was low compared to that of the fermented dough used for Ablo production, with an acidity of 2.72 g of lactic acid/100 g (Bokossa et al, 2016) but high compared to those of Attiéké, with acidity of 0,06 g of lactic acid/100 g (Gnagne et al, 2016). This difference in acidity could be explained by the difference in the microbial flora involved in the fermentation of the two types of doughs but the raw material used, as Ablo is made from a mixture of rice and maize, whereas the O'moabu was made from millet flour only.…”

Section: Discussionmentioning

confidence: 59%

Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce <i>O’moabu</i> in the Eastern region of Burkina Faso

Tapsoba,

Compaore,

Bougma

et al. 2024

Int. J. Bio. Chem. Sci

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O'moabu is a traditional dough made from fermented cereal dough by the Gourmachema tribe in the East Region of Burkina Faso. The technological, physicochemical and microbiological characteristics of this food, have been poorly documented. This study aimed to evaluate the characteristics of the fermented dough used in the production of O'moabu. Data on production technology were collected through a survey. Physicochemical, microbiological and biochemical analyses were conducted using standard methods. The assessment enabled the generation of a typical production diagram for O'moabu. Concerning physicochemical characteristics, pH ranged from 5.57 ± 0.02 to 6.08 ± 0.02, while titratable acidity varied between 0.41 ± 0.01 and 1.04 ± 0.01 g lactic acid/100 g. Regarding microbiological characteristics, total aerobic mesophilic flora ranged from 1.1x105 ± 27 to 4.6x107 ± 10 CFU/g, yeasts from 5x102 ± 37 to 9.5x104 ± 33 CFU/ g and lactic acid bacteria from 1x104 ± 25 to 6.7x105 ± 27 CFU/g. Morphological and biochemical tests showed that the yeast isolates belonged to the genera Saccharomyces sp. (50%), Candida sp. (18.75%), Torulaspora sp. (25%) and Kluyeverommyces sp. (6.25%). The lactic acid bacteria belonged to the genera Lactobacillus sp. (37.5%), Streptococcus sp. (12.5%), Leuconostoc sp. (25%) and others genera (25%). These yeasts and lactic acid bacteria work in symbiosis to ferment O'moabu dough.

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Section: Discussionmentioning

confidence: 59%

Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce <i>O’moabu</i> in the Eastern region of Burkina Faso

Tapsoba,

Compaore,

Bougma

et al. 2024

Int. J. Bio. Chem. Sci

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“…The high moisture content of fresh attiéké would increase their perishability. Indeed, a high-water content would promote the growth of microorganisms [34]. In addition, attiéké enriched with 20% red beans and 20% voandzou would have the best conservation potential given their low water content compared to other formulations.…”

Section: Moisture Dry Matter and Ash Contentsmentioning

confidence: 99%

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

Cisse,

Doué,

Zoué

et al. 2023

JABB

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Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12% and 24 hours respectively. The chemical and sensory characteristics of the cowpea, voandzou and common bean enriched attiéké formulations were determined using standard methods. The results showed that the protein (1.13-9.93%), fat (0.06-2.06%), ash (0.1-1.13%), fibre (2-6.33%) and energy (353.747-372.06 Kcal/100 g) contents of the legume-enriched attiéké increased significantly with the cowpea, voandzou and common bean content. In addition, the addition of legume meal induced a significant increase in pH from 4.6 to 4.9. The incorporation of 10, 15 and 20% legume flours changed the appearance, aroma, taste, colour, and overall acceptability of the enriched attiéké compared to the control attiéké which were less appreciated by consumers. Flours with 10% legumes added to the cassava paste before the fermentation process yielded the most acceptable food compared to flours with 15 and 20% legumes added. This work suggests that the addition of 10% legume flour to the attiéké and proper fermentation improves both the nutritional value and sensory properties of the attiéké enriched with legumes.

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“…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%

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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Influences de la congélation et du séchage de l’<i>attiéké</i> sur ses caractéristiques physico-chimiques et organoleptiques

Cited by 4 publications

References 4 publications

Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce <i>O’moabu</i> in the Eastern region of Burkina Faso

Assessment of the technological, physicochemical and microbiological characteristics of the fermented dough used to produce <i>O’moabu</i> in the Eastern region of Burkina Faso

Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

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

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