Attiéké is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. Howeve...Attiéké is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. However, the growth of attiéké industry is still curbed by lack of technical skills of producers and irregular quality, depending on cassava variety, processing and inoculum. In the present study, a traditional inoculum and four cassava varieties (two improved local (IAC and Bonoua) and two improved sweet ones from Nigeria (Olekanga and TMS 4 (2) 1425)) were used for producing attiéké Ebrié. For the sensorial evaluation of prepared attiéké, qualitative sensory profiling was used. The sensory quality descriptors where quantitatively measured by a trained sensory panel. With this method the most important quality criteria of attiéké were judged. These quality criteria were selected with the aid of surveys on its production and consumption. The relationships between sensory attributes of the four attiéké prepared of the different cassava varieties and biochemical characteristics were studied. Sensory analysis revealed that the four attiéké were cream-colored products with sweet and/or sour tastes, made of cohesive and well-formed grains of different sizes, with an odor of fermentation specific to attiéké and showing a firm texture. The differences between sensory profiles of the four attiéké produced from four cassava varieties (12 months growth) concern only some descriptors of quality. Pearson correlation coefficients between physicochemical descriptors of quality showed that biochemical parameters may help predict organoleptic characteristics of attiéké Ebrié (pH-size of grains: r = 0.99;pH-acidity: r = ?0.92;acidity-rounded grains: r = ?0.98: starch-cohesion between grains: r = ?0.96;starch-sweet: r = ?0.95;starch-granulous: r = 0.97, total sugar-yellow color: r = 0.96;total sugar-aroma of attiéké: r = 0.96;reducing sugar-odor of attiéké: r = 0.95;cyanide-fibrous: r = 0.95).展开更多
Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and ...Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1;and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attiéké moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attiéké shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attiéké acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attiéké energizing value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.展开更多
The composition of cassava roots and those of its derived food (attiéké and semolina), were determined. The comparative study of the cassava roots composition with those of the semolina and attiéké...The composition of cassava roots and those of its derived food (attiéké and semolina), were determined. The comparative study of the cassava roots composition with those of the semolina and attiéké has shown that the technological applied treatments in the preparation of cassava meal and attiéké influenced its composition. Thus, apart from the lipids content and energy values which slightly increased, all the components (protein, ash, cellulose, carbohydrates, starch and hydrocyanic acid) decreased in food derived from cassava.展开更多
文摘Attiéké is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. However, the growth of attiéké industry is still curbed by lack of technical skills of producers and irregular quality, depending on cassava variety, processing and inoculum. In the present study, a traditional inoculum and four cassava varieties (two improved local (IAC and Bonoua) and two improved sweet ones from Nigeria (Olekanga and TMS 4 (2) 1425)) were used for producing attiéké Ebrié. For the sensorial evaluation of prepared attiéké, qualitative sensory profiling was used. The sensory quality descriptors where quantitatively measured by a trained sensory panel. With this method the most important quality criteria of attiéké were judged. These quality criteria were selected with the aid of surveys on its production and consumption. The relationships between sensory attributes of the four attiéké prepared of the different cassava varieties and biochemical characteristics were studied. Sensory analysis revealed that the four attiéké were cream-colored products with sweet and/or sour tastes, made of cohesive and well-formed grains of different sizes, with an odor of fermentation specific to attiéké and showing a firm texture. The differences between sensory profiles of the four attiéké produced from four cassava varieties (12 months growth) concern only some descriptors of quality. Pearson correlation coefficients between physicochemical descriptors of quality showed that biochemical parameters may help predict organoleptic characteristics of attiéké Ebrié (pH-size of grains: r = 0.99;pH-acidity: r = ?0.92;acidity-rounded grains: r = ?0.98: starch-cohesion between grains: r = ?0.96;starch-sweet: r = ?0.95;starch-granulous: r = 0.97, total sugar-yellow color: r = 0.96;total sugar-aroma of attiéké: r = 0.96;reducing sugar-odor of attiéké: r = 0.95;cyanide-fibrous: r = 0.95).
文摘Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1;and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attiéké moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attiéké shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attiéké acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attiéké energizing value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.
文摘The composition of cassava roots and those of its derived food (attiéké and semolina), were determined. The comparative study of the cassava roots composition with those of the semolina and attiéké has shown that the technological applied treatments in the preparation of cassava meal and attiéké influenced its composition. Thus, apart from the lipids content and energy values which slightly increased, all the components (protein, ash, cellulose, carbohydrates, starch and hydrocyanic acid) decreased in food derived from cassava.
