Abstract
Samples of attieke, food on base of cassava, were kept in various temperatures namely: (30°C), (15°C), (6°C) and (-18°C) during 15 days to study the changes of its biochemical properties according to the duration of the storage. at 30 ° C, under ambient conditions, attieke fermented rapidly after 3 to 4 days, at 15 ° C in the cold room and 6 ° C in the refrigerator the fermentation occurred in the first 10 days. During storage at these positive temperatures, the biochemical properties of attieke varied significantly. Furthermore, the biochemical properties of attieke kept at -18 ° C in the freezer has not changed much, except his taste became flat. The attieke kept at-18 ° C in the freezer does not ferment after 15 days.
Highlights
The roots and tubers have considerable importance in the food of numerous African populations[1] It is the case of the cassava (Manihot esculenta Crantz) which is typical in developing countries[2]
The root of cassava is the raw material of the preparation of Attiéké, a traditional meal of Ivory Coast[3]
The fermentation is used in numerous traditional transformation technologies of cassava roots[4]
Summary
The roots and tubers have considerable importance in the food of numerous African populations[1] It is the case of the cassava (Manihot esculenta Crantz) which is typical in developing countries[2]. The root of cassava is the raw material of the preparation of Attiéké, a traditional meal of Ivory Coast[3]. The preparations with bases of cassava are varied and numerous, the most complex aim is eliminating its bitterness and its toxicity. The fermentation is used in numerous traditional transformation technologies of cassava roots[4]. It is a kind of couscous of cassava to slightly acid taste
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