Abstract
Attiéké is a food from Côte d’Ivoire exported today in several countries. For evaluating production processes, determinant factors and quality attributes of attiéké, a production survey and a physicochemical study were carried out. The survey included 170 producers from the departments of Abidjan, Dabou and Jacqueville, major production areas. Traditional attiéké (Adjoukrou, Ebrié, Alladjan) and a commercial type Garba were investigated for physicochemical analyses. The cassava variety (98% of producers) had no effect on traditional cassava inoculum but had an impact on attiéké quality. The step of fermentation is necessary. The difference between studied attiéké related to microflora of inoculum whose identification may provide adequate explanations on the product. Respect for the various steps of manufacturing process is also essential. Physicochemicals confirmed observed differences between attiéké types. Organoleptic characteristics are criteria of differentiation between attiéké. The quality of preference is well-made grains without fibers. The results obtained also highlighted the risks faced by regular consumers of Garba due to its high cyanide content (12 mg/100g MS) compare to other attiéké (4.41 mg/100g MS).
Highlights
Cassava, Manihot esculanta Crantz is one of the most important food crops in Côte d’Ivoire
The main raw material of attiéké, is roots of sweet and bitter cassava depending on the regions of production
According to producers surveyed (98%), cassava variety has an impact on attiéké quality, other parameters such as fermentation, granulation, drying and steaming, remain decisive stages for obtaining a good attiéké
Summary
Manihot esculanta Crantz is one of the most important food crops in Côte d’Ivoire. According to FAO data, between 45 and 50% of Ivorian cassava production go to urban markets. Several varieties of cassava exist and can be classified into three broad groups according to the root content in cyanogenic glucosides. These products are found in high doses in bitter varieties, justifying their transformation before consumption (Assanvo et al, 2017). Toxic cassava varieties are used in manufacturing many fermented products, because of a better technological transformation aptitude. Among these traditional foods, attiékéremains the most consumed food (Assanvo, Agbo, Behi, Coulin, & Farah, 2006)
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