Starter cultures of lactic acid bacteria (Lactobacillus plantarum and Leuconostoc mesenteroides), Bacilli (Bacillus amyloliquefaciens and Bacillus subtilis), yeasts (Candida tropicalis) and moulds (Rhizopus oryzae), isolated from traditional cassava ferments used for the prepration of the three main attieke types (Adjoukrou, Alladjan and Ebrie) were tested singly or in combination in cassava fermentation for their contribution to acid production, protein enrichment, detoxification and softening. All tested species and traditional cassava ferments showed an ability to ferment cassava dough by generating significant changes of at least one of the tested parameters. But mixed starter cultures were more efficient than the single cultures developed and their corresponding cassava traditional inocula. The three mixed starter cultures set displayed good acidification (until 7 times more), improved protein content of cassava dough and better softening and rapid and intense elimination of cyanogenic glucosides (more than 50% in only 6 h). Thus, it appears that the controlled mixed starter cultures were showed to have the most interesting technology profiles for any application at small or large scale.

The tchapalo is a traditional beverage made from cereals widely consumed in Côte d’Ivoire. A study conducted in Abidjan was to identify tchapalo production sites and to characterize them. The questionnaire survey was carried out in 10 towns of the city among responsible of tchapalo production areas. The results indicated that the responsible of tchapalo production areas were only women whose 59.1% are older than 45 years. These responsible employed 2094 women to assist them in their activities on average 4 persons per cabaret. The Ivorian women who practiced this activity were mainly ethnic group Gur and more precisely of the Lobi ethnic (94.66%) and to a lesser extent the Akan group (0.98%). In total, 538 tchapalo production areas have been identified in the Abidjan city. The Yopougon contained the highest number of cabarets (137 cabarets) followed municipalities of Abobo (123 cabarets) and Cocody (102 cabarets). Municipalities contained massive tchapalo production areas and individual production areas. Tchapalo production areas the aromas are also characterized by the presence of flies, filth and stagnant sewage. The municipalities of Abobo, Adjame, Attecoubé and Port-Bouet were the most unhealthy. This study represents not only a basic cartographic support for the government but also provide them information to develop appropriate measures to the supervision of brewers of compliance with rules of good hygiene and production practices that could improve their well-being and that of the consumer population.

This study was carried out to determine organic acids in palm saps throughout tapping. Palm wine sample at different stages of processing namely tapping, were collected and analysed for physical, biochemical, nutritional and microbiological parameters (pH, total titratable acidity (TTA), fermenting microorganisms) extracted from two varieties of palm oil tree (Dura and Tenera). Microbiological and biochemical contents of palm wine were determined during the tapping of Dura and Tenera felled oil palm trees for 4 weeks. Some differences in chemical compositions between fresh palm wine samples of two palm trees varieties were observed. In addition the results of pH, total titratable acid and organic acids confirmed the importance of lactic acid bacteria in the tapping of palm wine. The organic acids of fresh palm wines collected during tapping are showed in Fig 3. Organic acids detected in the freshly collected palm wine (first day) included oxalic (0.1

This study aimed to reduce the risk of consumption of atti

In order to reduce plantain post-harvest losses in C