Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire

Abstract

Attiéké is a food from Côte d’Ivoire exported today in several countries. For evaluating production processes, determinant factors and quality attributes of attiéké, a production survey and a physicochemical study were carried out. The survey included 170 producers from the departments of Abidjan, Dabou and Jacqueville, major production areas. Traditional attiéké (Adjoukrou, Ebrié, Alladjan) and a commercial type Garba were investigated for physicochemical analyses. The cassava variety (98% of producers) had no effect on traditional cassava inoculum but had an impact on attiéké quality. The step of fermentation is necessary. The difference between studied attiéké related to microflora of inoculum whose identification may provide adequate explanations on the product. Respect for the various steps of manufacturing process is also essential. Physicochemicals confirmed observed differences between attiéké types. Organoleptic characteristics are criteria of differentiation between attiéké. The quality of preference is well-made grains without fibers. The results obtained also highlighted the risks faced by regular consumers of Garba due to its high cyanide content (12 mg/100g MS) compare to other attiéké (4.41 mg/100g MS).

Assessment of the nutritional quality of weaning food prepared from fermented blends of sorghum (Ogi) and soybean

“…The highest amounts of lactic acid, diacetyl, and hydrogen peroxide were produced by L. plantarum SS3 and L. plantarum SS6. The production of lactic acid lowers the pH of the fermenting medium and produces bioactive inhibitors like diacetyl and hydrogen peroxide, which are primarily responsible for the antimicrobial activity [30]. Tannock [31] linked production level and proportion to strains, medium compounds, and physical parameters, so the different antimicrobial compound concentrations observed could be the result of different LAB strains producing them.…”