Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d'Ivoire
Boli Zamblé Bi Irié Abel *
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Bouatenin Koffi Maïzan Jean-Paul
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Kouamé Kohi Alfred
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Coulibaly Wahauwouele Hermann
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Kakou Abodjo Celah
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Rose Koffi- Nevry
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
Dje Koffi Marcellin
Departement of Food Science and Technology, Biotechnology and Food Microbiology Laboratory, University Nangui Abrogoua, 02 BP 801, Abidjan 02, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: The aim of this study was to identify the different methods of preparing the traditional cassava starters used for attiéké production in Côte d'Ivoire, allowed the recounting of five different production methods.
Study Design: Sampling of cassava starters were collected from attiéké producers de four areas of south of Côte d’Ivoire. The cassava starters obtained with the braised cassava were collected from attiéké women producers of Grand-Lahou, those obtained directly from fresh cassava were collected from attiéké producers in the region of Bonoua, and those obtained with the cassava cooked at water were collected from attiéké women producers of Abidjan and Jacqueville. Place and Duration of Study: University of Nangui Abrogoua, Abidjan, Côte d’Ivoire (between March 2018 and June 2019).
Methodology: Traditional cassava starters are produced with the bitter or sweet variety of cassava, either freshly preserved without cooking until fermented, boiled in boiling water or braised over a wood fire.
Conclusion: This study highlighted five methods of preparing traditional cassava starters used in Côte d'Ivoire for the preparation of attiéké, a food derived from cassava. This is the starters from fresh preserved uncooked cassava that derived from fresh braised cassava and those (three) from fresh cassava cooked with boiling water either with the casing or without the casing after cooking and without the shell during cooking.
Keywords: Starters, cassava, fermentation, Côte d'Ivoire, attiéké