Abstract

In Côte d’Ivoire, Cassava roots are mainly processed into attiéké, a kind of fermented cassava semolina, dried and steamed. This food, widely consumed, is produced by women according to a traditional technology requiring several hard operations. When the dough is not immediately processed into attiéké, it rots. Therefore, an improved process involving washing and storage of the fermented dough in a closed bucket was tested. This process lead to a stabilized dough which could be preserved for at least four weeks. The cyanide content in this dough represented 25% of the traditional one’s (39.50 ± 0.8 mg/kg). Both dough were safe of Enterobacteria. They mainly contained lactic acid bacteria (1 to 1.7×108 cfu/g) which grew during the stabilized dough storage. Attiéké from this dough was similar to the traditional attiéké. As stabilizing the fermented dough, the new process should encourage the growth of attiéké production efficiency, the producer incomes and cassava production increase.

Submitted: March 17, 2008 · Accepted: July 30, 2008 · Published: August 11, 2008

Recommended Citation

Toka, Marie Djégba; Djéni, Théodore N'Dédé; and Dje, Marcellin Koffi (2008) "Improved Process of Cassava Processing into ``Attiéké'', a Traditional Food Product of Côte D’Ivoire," International Journal of Food Engineering: Vol. 4 : Iss. 5, Article 10.
Available at: http://www.bepress.com/ijfe/vol4/iss5/art10