Share This Article:

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

Abstract Full-Text HTML XML Download Download as PDF (Size:389KB) PP. 1335-1339
DOI: 10.4236/fns.2012.310176    4,075 Downloads   6,246 Views   Citations

ABSTRACT

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

N. Daouda, T. Achille, K. Abodjo, N. Charlemagne and A. Georges, "Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”," Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1335-1339. doi: 10.4236/fns.2012.310176.

References

[1] F. I. Nweke, “Cassava Production Prospects in Africa. COSCA—Collaborative Study of Cassava in Africa,” Working Paper, International Institute of Tropical Agriculture, Ibadan, 1996.
[2] D. L. Plucknett, T. P. Philipps and R. B. Kagbo, “A Global Development Strategy for Cassava: Transforming a Traditional Tropical Root Crop,” In: The Global Cassava Development Strategy and Implementation Plan, Rome, 2001, pp. 5-39.
[3] J. H. Bradbury, “Simple Wetting Method to Reduce Cyanogen Content of Cassava Flour,” Journal of Food Composition and Analysis Elsevier, Vol. 19, No. 4, 2006, pp. 388-393. doi:10.1016/j.jfca.2005.04.012
[4] P. Mensah, “Fermentation—The Key to Food Safety Assurance in Africa,” Food Control, Vol. 8, No. 5-6, 1997, pp. 271-278. doi:10.1016/S0956-7135(97)00020-0
[5] N. G. Amani and A. Kamenan, “Nutritional Potentialities and Traditional Process of Starchy Crops in the Côte d’ Ivoire,” Proceedings of the 2nd International Workshop on Food-Based Approaches for a Healthy Nutrition in West Africa: The Role of Food Technologists and Nutritionists, Ouagadougou, 2003, p. 152.
[6] F. Aboua, “Optimization of Traditional Fermentation of Cassava,” Tropical Science, Vol. 35, 1995, pp. 68-75.
[7] W. K. A. A. Awua, F. E. Appoh and M. Jakobsen, “Lactic Acid Fermentation of Cassava Dough into Agbelima,” International Journal of Food Microbiology, Vol. 31, No. 1-3, 1996, pp. 87-98. doi:10.1016/0168-1605(96)00967-1
[8] P. F. Regez, A. Ifebe and M. N. Mutinsumu, “Microflora of Traditional Cassava Foods during Processing and Storage: The Cassava Bread (Chikwangue) of Zaire,” Microbiology Aliments Nutrition, Vol. 5, 1987, pp. 303-311.
[9] A. Kuye and L. O. Sanni, “Industrialization of Fermented Food Processes: How Far in Nigeria?” Journal of Scientific and Industrial Research, Vol. 58, No. 11, 1999, pp. 837-843.
[10] P. Coulin, “Optimization of Fermentation Processing of Cassava to Attiéké to the Use of a Starter Culture in a Standardized Manufacturing Process,” Ph.D. Thesis, Swiss Federal Institute of Technology, Zurich, 2004.
[11] S. Keleke, L. Kimpolo-Kimpolo and A. Brauman, “Origin and Significance of the Amylase Activity in the Lactic Fermentation of Cassava Roots,” In: A. Egbé, A. Brauman, D. Griffon and S. Trèche, Eds., Cassava Food Processing, ORSTOM, Paris, 1995, pp. 287-306.
[12] F. Aboua, “Optimum Conditions for Cooking Attiéké,” Tropical Sciences, Vol. 38, 1998, pp. 220-223.
[13] J. B. Assanvo, G. N. Agbo, Y. E. N. Behi, P. Coulin and Z. Farah, “Microflora of Traditional Starter Made from Cassava for 'Attiéké' Production in Dabou (Cote d’Ivoire),” Food Control Elsevier, Vol. 17, No. 1, 2006, pp. 37-41. doi:10.1016/j.foodcont.2004.08.006
[14] C. Touraille, “Evaluation Sensorielle, Manuel Méthodologique,” Collection Sciences et Techniques Agro-Alimentaire, Edition SSHA, ISHA, Paris, 1990.
[15] E. M. Obilie, K. Tano-Debrah and W. K. Amoa-Awua, “Microbial Modification of the Texture of Grated Cassava during Fermentation into Akyeke,” International Journal of Food Microbiology, Vol. 89, No. 2-3, 2003, pp. 275-280. doi:10.1016/S0168-1605(03)00294-0
[16] J. B. Assanvo, “Study of the Microflora Ferment Cassava Production Attiéké. Consumer Surveys and Production Attiéké Made in Abidjan, and Dabou Jacquevill,” Revue Internationale des Sciences de La Vie et de la Terre, No Spécial, Acte du Colloque International d’Abidjan, CSRS, 27-29 Août 2001, 2002, pp. 1-9.
[17] P. Coulin, Z. Farah, J. B. Assanvo, H. Spillmann and Z. Puhan, “Characterisation of the Microflora of Attiéké, a Fermented Cassava Product, during Traditional SmallScale,” International Journal of Food Microbiology, Vol. 106, 2006, pp. 131-136. doi:10.1016/j.ijfoodmicro.2005.06.012
[18] T. Agboregbe, L. I. Mbome, L. Noubi and S. Trèche, “The Effectiveness of Cyanogens Reduction during Cassava Processing into Miondo,” In: E. Agbor, A. Brauman, D. Griffon and S. Trèche, Eds., Transformation Alimentaire du Manioc, Orstom, 1995, pp. 307-318.
[19] E. Giraud, L. Gosselin and M. Raimbault, “Production of a Lactobacillus plantarum Starter with Linamarase and Amylase Activities for Cassava Fermentation,” Journal of the Science of Food and Agriculture, Vol. 62, No. 1, 1993, pp. 77-82. doi:10.1002/jsfa.2740620111
[20] A. Brauman, S. Keleke, O. Mavoungou, F. Apme and E. Mianbi, “Study of a Traditional Lactic Acid Fermentation of Cassava Roots in Central Africa (Congo),” In: Agbor, et al., Eds., Transformation Alimentaire du Manioc, Orstom, 1994, pp. 725-727.
[21] J. Muchnick and D. Vinch, “Cassava Processing: Indigenous Technologies,” Agency of Cultural and Technical Cooperation, Paris, 1984.

  
comments powered by Disqus

Copyright © 2019 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.