Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

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• 作者：N.T. Djeni ; ^a ; ^{dtheodore33@yahoo.fr} ; K.F. N'Guessan^a ; D.M. Toka^a ; K.A. Kouame^a ; K.M. Dje^a
• 关键词：Atti&#xe9 ; k&#xe9 ; ; Cassava semolina biochemical properties ; Ethnical groups ; Processing zones ; Sensory quality
• 刊名：Food Research International
• 出版年：2011
• 出版时间：January 2011
• 年：2011
• 卷：44
• 期：1
• 页码：410-416
• 全文大小：579 K

文摘

This study aimed at assessing the quality of attiéké produced in Côte d'Ivoire. Studies were carried out on traditional processing samples taken in the three main ethnical groups and on samples produced following a mechanized process (used as reference). Sensory, physical and biochemical characteristics were measured. The results showed significant variability of quality of the attiéké from the different processing zones. The attiéké of reference showed the best sour and sweet taste, expressed by high reducing sugars content (46.25 mg/100 g) and a low lactic (59.9 mg/100 g) and acetic acids (10.03 mg/100 g) content. Attiéké produced in Adjoukrou and Alladjan zones had similar sensory, physical and biochemical characteristics. They were different to this from Ebrié producers which showed highest sour taste and acidity content. Their microbial quality became unsatisfying after only three days of storage at ambient temperature. These results constitute an important database for international specifications establishment.