[ Etude comparée de 3 attiéké traditionnels et d’un attiéké commercial (Garba): Enquêtes sur les méthodes de production et caractéristiques physicochimiques du ferment de manioc et des différents produits finis ]
Volume 26, Issue 4, July 2019, Pages 1108–1133
Justine Bomo Assanvo1, Georges N’zi Agbo2, Pierre Coulin3, Christoph Heuberger4, and Zakaria Farah5
1 UFR Biosciences, Université Félix Houphouët-Boigny, Laboratoire de Biochimie et Sciences des Aliments, 22 BP 582 Abidjan 22, Côte d’Ivoire
2 UFR Biosciences, Université Félix Houphouët-Boigny, Laboratoire de Biochimie et Sciences des Aliments, 22 BP 582 Abidjan 22, Côte d’Ivoire
3 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
4 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
5 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
Original language: French
Copyright © 2019 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 is a food of Ivorian (Ivory Coast) origin that is exported today in several countries. To evaluate production processes, determinant factors and quality attributes of attieké, a production survey and a physicochemical study were carried out. The survey covered 170 producers in the departments of Abidjan, Dabou and Jacqueville, major production areas of attiéké. Three (3) types of traditional Attiéké, Adjoukrou, Ebrié, Alladjan and the commercial type garba were subjected to investigation and physicochemical analyses. It appears that the variety (98% of producers) has no effect on the preparation of traditional cassava inoculum. On the other hand, it has an impact on the quality of attiéké which is also influenced by that of the ferment during the incubation period. This step is really necessary. The difference between the attiéké studied, could be related to the microflora of the inoculum whose identification would provide adequate explanations on the product. Respect for the various stages of the product manufacturing process is also essential. Physicochemical characterization confirmed the observed differences between attiéké types. The average cyanide level is higher in commercial attiéké (12 mg/100g MS) than in other attiéké (4. 41 mg/100g MS). Organoleptic characteristics are criteria of differentiation between attiéké. Well-made grains without fibers add to the traditional product its quality of preference. The results obtained highlighted the risks faced by regular consumers of garba.
Author Keywords: Cassava, variety, inoculum, production, attiéké, physicochemical characteristics, Ivory Coast.
Volume 26, Issue 4, July 2019, Pages 1108–1133
Justine Bomo Assanvo1, Georges N’zi Agbo2, Pierre Coulin3, Christoph Heuberger4, and Zakaria Farah5
1 UFR Biosciences, Université Félix Houphouët-Boigny, Laboratoire de Biochimie et Sciences des Aliments, 22 BP 582 Abidjan 22, Côte d’Ivoire
2 UFR Biosciences, Université Félix Houphouët-Boigny, Laboratoire de Biochimie et Sciences des Aliments, 22 BP 582 Abidjan 22, Côte d’Ivoire
3 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
4 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
5 Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Laboratory of Food Chemistry and Technology, ETH Zentrum, 8092, Zurich, Switzerland
Original language: French
Copyright © 2019 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 is a food of Ivorian (Ivory Coast) origin that is exported today in several countries. To evaluate production processes, determinant factors and quality attributes of attieké, a production survey and a physicochemical study were carried out. The survey covered 170 producers in the departments of Abidjan, Dabou and Jacqueville, major production areas of attiéké. Three (3) types of traditional Attiéké, Adjoukrou, Ebrié, Alladjan and the commercial type garba were subjected to investigation and physicochemical analyses. It appears that the variety (98% of producers) has no effect on the preparation of traditional cassava inoculum. On the other hand, it has an impact on the quality of attiéké which is also influenced by that of the ferment during the incubation period. This step is really necessary. The difference between the attiéké studied, could be related to the microflora of the inoculum whose identification would provide adequate explanations on the product. Respect for the various stages of the product manufacturing process is also essential. Physicochemical characterization confirmed the observed differences between attiéké types. The average cyanide level is higher in commercial attiéké (12 mg/100g MS) than in other attiéké (4. 41 mg/100g MS). Organoleptic characteristics are criteria of differentiation between attiéké. Well-made grains without fibers add to the traditional product its quality of preference. The results obtained highlighted the risks faced by regular consumers of garba.
Author Keywords: Cassava, variety, inoculum, production, attiéké, physicochemical characteristics, Ivory Coast.
Abstract: (french)
L’attiéké est un aliment d’origine ivoirienne qui s’exporte aujourd’hui dans plusieurs pays. Pour évaluer les procédés de production, les facteurs déterminants et les attributs de qualité de l’attiéké, une enquête sur la production et une étude physicochimique ont été réalisées. L’enquête a porté sur 170 producteurs répartis dans les départements d’Abidjan, de Dabou et de Jacqueville, grandes zones de production d’attiéké. Trois (3) types d’attiéké traditionnel, Adjoukrou, Ebrié, Alladjan et le type commercial garba ont été soumis à l’enquête et aux analyses physicochimiques. Il ressort que la variété (98% de productrices) n’a aucun effet sur la préparation du ferment de manioc traditionnel. Par contre, elle a un impact sur la qualité de l’attiéké qui aussi est influencée par celle du ferment lors de la période d’incubation. Cette étape est réellement nécessaire. La différence entre les attiéké étudiés, pourrait être liée à la microflore du ferment dont l’identification fournirait des explications adéquates sur le produit. Le respect des différentes étapes du processus de fabrication du produit, est également de première nécessité. La caractérisation physicochimique a confirmé les différences observées entre les types d’attiéké. Le taux moyen de cyanure est plus élevé dans l’attiéké commercial (12 mg/100g MS) que dans les autres attiéké (4, 41 mg/100g MS). Les caractéristiques organoleptiques sont des critères de différenciation entre les attiéké. Les grains bien faits sans fibres ajoutent au produit traditionnel sa qualité de préférence. Les résultats obtenus ont mis en exergue les risques encourus par les consommateurs réguliers de garba.
Author Keywords: Manioc, variété, ferment, production, attiéké, caractéristiques physicochimiques, Côte d’Ivoire.
How to Cite this Article
Justine Bomo Assanvo, Georges N’zi Agbo, Pierre Coulin, Christoph Heuberger, and Zakaria Farah, “Comparative study of 3 traditional attiéké and a commercial attiéké (Garba): Survey on production methods and physicochemical characteristics of cassava inoculum and different finished products,” International Journal of Innovation and Applied Studies, vol. 26, no. 4, pp. 1108–1133, July 2019.
