The “Glaçage” Technique: An Innovative Traditional Practice in Attiéké Processing
Adou Bla Sonia Béatrice ACHIH, Yves Djina, Kouakou Adaye YAO, Meuwiah Betty Faulet & Tia Jean Gonnety · Biotechnology Journal International · 2025
Attiéké, a staple food from Côte d’Ivoire, is the most widely consumed cassava-based product in the country. Popular across all social classes and age groups, it is central to both rural and urban diets. Attiéké is a fermented cassava semolina cooked by steaming. The "glaçage" te...
Open access
Research Article
10.9734/bji/2025/v29i5804