Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.

Assessment of Knowledge,Attitudes and Practices of Food Handlers in Attieke Production Units in Relation to Food Hygiene and Safety in Cote d’Ivoire in 2012

The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of attieke production units in the South of C?te d’Ivoire. A cross-sectional study was conducted during 4 months in 2012 in 7 localities and data were collected using questionnaire and observation checklist and microbiological analysis of hands. A total of 775 attieke production units were involved in this survey. Seventy-one percent (71%) were located on public domains and only 70 production units (9%) used septic tank as a mean of final deposal for liquid waste. Hygiene conditions and practices of food handlers in attieke production units were inadequate. The presence of specific microorganisms such as Staphylococcus aureus, Klebsiella pneumoniae, Enterobacter agglomerans, Citrobacter youngae, Klebsiella oxytoca and Citrobacter freundi was indicative of a degree of ignorance on the part of food handlers towards proper hygienic practices.

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

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)10^(2)(Jacqueville localitie)and(4.3±1.8)10^(3)(Abidjan localitie).While that of Bacillus cereus was ranged from(1.1±0.9)10^(2)(Adzopélocalitie)and(5.1±3.2)10^(2)(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(Adzopélocalitie)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(Adzopélocalitie)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.

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

Determination of Physico-Chemical Indices of Frying Oils Used by Attieké-Fish Sellers in Daloa (Mid-West of Côte d’Ivoire)

The purpose of this article is to compare the quality of three edible oils derived from palm oil in Daloa’s city. The methodological approach of the article includes, on the one hand, a field survey determining the most used oils and the number of frying carried out by the attieké-fish sellers. On the other hand, the physico-chemical parameters (refractive index, iodine index, saponification index, acid index and peroxide index) of these oils were determined. As a result, the most used oils are A, B and C and are heated at least 3 times by the attieké-fish sellers. After repeated heating, the values of the peroxide, saponification, refraction, iodine indices of oils A and B do not match those of the codex with the exception of the acid value. For oil C, only the acid and iodine indices correspond to the codex standards. Overall, the results of the study clearly show that the repeated heating of these oils has an influence on the different physico-chemical properties studied.