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.

has been cited by the following article:

• TITLE: Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of Attiéké”

  AUTHORS: Nimaga Daouda, Tetchi Fabrice Achille, Kakou Cela Abodjo, Nindjin Charlemagne, Amani N’guessan Georges

  KEYWORDS: Cassava; Attieke; Organoleptic Characteristics; Traditional Inoculum; Starter Culture

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.10, October 12, 2012

  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