Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)

Abstract

Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that attiéké has many nutritional potentials. Physicochemical parameters (pH, lactic and acetic acids, ethanol, starch, sugars (total and reducing) and vitamin C) were analysed during the process of transforming cassava (Manihot esculenta C.) into attieke. Moisture levels ranged from 61.5% (fresh pulp) to 45% (Attieke). The pH of the fresh cassava (6.1) decreases and reaches 4.7 on the third day of fermentation while that of the attiéké is 5. The acetic (0.48%) and lactic (0.72%) acid contents increase and are respectively 2.40 and 3.60% in the attieke. The ethanol content, which does not exist in the fresh pulp, appears during the fermentation and then decreases from 0.86% (24 hours of fermentation) to 2.40 (attieke). The starch content of cassava pulp decreased from 41.1 (fresh pulp) to 39.5% (fresh Attieke). The vitamin C content of the fresh pulp (69mg/100g) decreases and represents only 1 mg/100g in the fresh attieke.