Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins
K. C. M. Kouakou, D. B. C. Ebah, S. S. Guédé, G. A. Gbogouri
European Journal of Nutrition & Food Safety · pp. 284–294 · Published 2 Nov 2019
10.9734/ejnfs/2019/v10i430122Abstract
Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké. Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content, pH and acceptability of the attiéké product. A central composite design consisted of twenty-three experiments was conceived using the Galiachi design. Results: Results showed that the experimental data were adequately adjusted in the second-order polynomial model. Protein content and overall acceptability were significantly influenced by soy content. pH was affected by the three studied factors. The optimum conditions were 11.41% of ferment, 6.35% of soybean content and 18 h 7 min 48 s of fermentation time. Under these conditions, the protein content (6.62%), the pH (4.57) and the overall acceptability (3.41) were within defined target range. Conclusion: The obtained results could be used in the artisanal and modern industries for the processing of attiéké with high nutritional value.
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Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim · Food Science of Animal Resources · 2022
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