Volume 44, Issue 4, February 2025, Pages 960–971
Weiléko Hélène Dougba1, Emmanuel Aya Diane Boudouin DIBI2, Djedjro Clément Akmel3, Doudjo SORO4, and Assidjo Nogbou Emmanuel5
1 Laboratory of Industrial Processes for Environmental Synthesis and New Energies, Institut National Polytechnique Félix, Yamoussoukro, Côte d’Ivoire
2 Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Laboratoire de Biochimie et Technologie des Produits Tropicaux, Université Nangui Abrogoua, Côte d'Ivoire
3 Laboratory of Industrial Processes for Environmental Synthesis and New Energies, Institut National Polytechnique Félix, Yamoussoukro, Côte d’Ivoire
4 UMRI Sciences des Procédés Alimentaires, chimiques et Environnementaux, Institut Nationale Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
5 UMRI Sciences des Procédés Alimentaires Chimiques et Environnementaux, Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), BP 1313 Yamoussoukro, Côte d’Ivoire
Original language: English
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Attiéké and fermented cassava dough are two cassava derivatives linked by the same transformation process. Fermented dough is obtained after spontaneous fermentation of the pulp over 2 to 3 days, with the addition of inoculum on cassava. Fermentation of dough for attiéké occupy an important role in the availability of fast sugars, mineral salts and cyanide, and in granulation. The dough becomes more acid under the action of Yeasts, Molds, Bacillus and mainly Lactobacillus. Dehydrated by pressing, it is generally characterized by a pH around 4.5, a humidity of around 52% for a reducing sugar content of around 1%. The aspect of the fermented dough that precedes attiéké depends on the factors and conditions involved in fermentation, the force of pressing and the hygiene of operations. However, the traditional processes and properties of attiéké have been assessed without prior studying the technological and biochemical properties of fermented cassava dough.
Author Keywords: Fermented dough, attiéké, technological, biochemical and microbiological properties.
Weiléko Hélène Dougba1, Emmanuel Aya Diane Boudouin DIBI2, Djedjro Clément Akmel3, Doudjo SORO4, and Assidjo Nogbou Emmanuel5
1 Laboratory of Industrial Processes for Environmental Synthesis and New Energies, Institut National Polytechnique Félix, Yamoussoukro, Côte d’Ivoire
2 Unité de Formation et de Recherche des Sciences et Technologies des Aliments, Laboratoire de Biochimie et Technologie des Produits Tropicaux, Université Nangui Abrogoua, Côte d'Ivoire
3 Laboratory of Industrial Processes for Environmental Synthesis and New Energies, Institut National Polytechnique Félix, Yamoussoukro, Côte d’Ivoire
4 UMRI Sciences des Procédés Alimentaires, chimiques et Environnementaux, Institut Nationale Polytechnique Félix Houphouët-Boigny (INP-HB), Yamoussoukro, Côte d’Ivoire
5 UMRI Sciences des Procédés Alimentaires Chimiques et Environnementaux, Institut National Polytechnique Félix Houphouët-Boigny (INP-HB), BP 1313 Yamoussoukro, Côte d’Ivoire
Original language: English
Copyright © 2025 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Attiéké and fermented cassava dough are two cassava derivatives linked by the same transformation process. Fermented dough is obtained after spontaneous fermentation of the pulp over 2 to 3 days, with the addition of inoculum on cassava. Fermentation of dough for attiéké occupy an important role in the availability of fast sugars, mineral salts and cyanide, and in granulation. The dough becomes more acid under the action of Yeasts, Molds, Bacillus and mainly Lactobacillus. Dehydrated by pressing, it is generally characterized by a pH around 4.5, a humidity of around 52% for a reducing sugar content of around 1%. The aspect of the fermented dough that precedes attiéké depends on the factors and conditions involved in fermentation, the force of pressing and the hygiene of operations. However, the traditional processes and properties of attiéké have been assessed without prior studying the technological and biochemical properties of fermented cassava dough.
Author Keywords: Fermented dough, attiéké, technological, biochemical and microbiological properties.
How to Cite this Article
Weiléko Hélène Dougba, Emmanuel Aya Diane Boudouin DIBI, Djedjro Clément Akmel, Doudjo SORO, and Assidjo Nogbou Emmanuel, “Fermented Cassava dough: A Prerequisite for the Technological, Biochemical and Microbiological Properties of Attiéké in Côte d’Ivoire,” International Journal of Innovation and Applied Studies, vol. 44, no. 4, pp. 960–971, February 2025.
