Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire

Kouamé, Alfred K.; Toka, Marie Djégba; Bouatenin, Jean-Paul Koffi Maïzan; Djéni, Theodore N.; Bi, Charles Y. Tra; Djè, Marcellin Koffi

doi:10.9734/mrji/2017/34344

Cited by 2 publications

(1 citation statement)

References 12 publications

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“…There is no recent data on attiéké consumption. However, Aboua et al [5] estimated attiéké consumption to be between 28 000 and 34 000 tons per year, the equivalent of 40 000-50 000 tons of fresh cassava by small-scale channels, resulting in changes in production from family to commercial type [6,7]. Gelatinization of granulated starch is a significant change that occurs during the steaming process and affects the texture and color of foods, particularly attiéké, from start to finish.…”

Section: Introductionmentioning

confidence: 99%

Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

Alamu,

Sangodoyin,

Diallo

et al. 2023

Journal of Food Processing and Preservation

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Attiéké, made from biofortified (yellow) cassava genotypes, requires a new cooking method to minimize carotenoid degradation during processing. Thus, this research is aimed at designing and building a more efficient steamer to produce high-quality attiéké from biofortified cassava roots. Using three improved biofortified cassava genotypes (IBA141092, IBA070593, and IBA011368) obtained from IITA research farms, attiéké samples were produced using traditional and developed steamers. The results show that the developed steamer outperformed the traditional steamer; it was 1.5 times faster, used less fuel (2.6 times less), and had higher true carotenoid retention. The developed steamer genotype IBA070593 had the highest true retention of 90.4 percent, while the traditional steamer genotype IBA0141092 had the lowest carotenoid retention of 61.9 percent and the highest in the developed steamer (62.4 percent). When compared to the traditional steamer, the developed steamer had better cooking performance and a more extraordinary ability to retain carotenoids. Thus, the developed steamer is recommended for attiéké processors due to its improved cooking performance, and using this steamer to produce attiéké from biofortified cassava will help to alleviate vitamin A deficiency among attiéké consumers.

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Section: Introductionmentioning

confidence: 99%

Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

Alamu,

Sangodoyin,

Diallo

et al. 2023

Journal of Food Processing and Preservation

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Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire

Alfred

Paul

Théodore

et al. 2019

Food Quality and Safety

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Objectives Information on the distribution and presence of microbiology and chemical hazard of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire were evaluated. Materials and Methods Microbiological analyses and chemical were carried out, which included the total viable bacteria, Staphylococcus aureus, Salmonella and Bacillus spores, heavy metal (pb, Cd, Mn, Fe, Cu, and Cr). Results and Conclusions The results revealed that the viable bacteria counts ranged from in all of samples. Staphylococcus aureus counts in the samples were comprised between (1.8 ± 0.4)102 (Jacqueville localitie) and (4.3 ± 1.8)103 (Abidjan localitie). While that of Bacillus cereus was ranged from (1.1 ± 0.9)102 (Adzopé localitie) and (5.1 ± 3.2)102 (Abidjan localitie). Salmonella spp. was not found. The levels of Pb in all samples were between 2.2 ± 0.1 mg/kg (Grand-lahou localitie) and 4.5 mg/kg ± 0.15 (Abidjan localitie) while the Cd levels of the samples varied between 0.02 ± 0.1 mg/kg (Adzopé localitie) and 0.07± 0.1 mg/kg (Divo localitie). The levels of Cr in the samples were comprised between 0.1 ± 0.03 mg/kg (Adzopé localitie) and 0.95 ± 0.1 mg/kg (Abidjan localitie) while Fe (7.3 ± 1.5 mg/kg) and Cu (1.7 ± 0.2 mg/kg) levels were the highest, respectively in Sikensi and Grand-Lahou localities. Samples from Divo localitie contained high amounts of Mn (1.6 ± 0.1 mg/kg). The occurrence of some microbiological and chemical hazard that commercial attieke collected in Cote d’Ivoire may act as a reservoir of pathogenic micro-organisms and heavy metal for human.

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Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire

Cited by 2 publications

References 12 publications

Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

Development of an Improved Steamer for Optimum Retention of Carotenoids in Attiéké Produced from Biofortified Cassava (Manihot esculenta Crantz) Roots

Microbiological and chemical hazards of commercial attieke (a fermented cassava product) produced in the south of Côte d’Ivoire

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