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.
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