%0 Journal Article
%T Production Methods and Physicochemical Characteristics of Cassava Inoculum and Atti¨¦k¨¦ from Southern C£¿te d¡¯Ivoire | Assanvo | Journal of Food Research | CCSE
%A Christoph Heuberger
%A Georges Agbo
%A Justine Assanvo
%A Pierre Coulin
%A Zakaria Farah
%J Home | Journal of Food Research | CCSE
%D 2019
%R 10.5539/jfr.v8n6p18
%X Atti¨¦k¨¦ is a food from C£¿te d¡¯Ivoire exported today in several countries. For evaluating production processes, determinant factors and quality attributes of atti¨¦k¨¦, 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 atti¨¦k¨¦ (Adjoukrou, Ebri¨¦, 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 atti¨¦k¨¦ quality. The step of fermentation is necessary. The difference between studied atti¨¦k¨¦ 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 atti¨¦k¨¦ types. Organoleptic characteristics are criteria of differentiation between atti¨¦k¨¦. 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 atti¨¦k¨¦ (4.41 mg/100g MS)
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/0/40758