Research Article Open Access

Technical Sheet of Process of Attieke Production in Cote Divoire

Abstract

Attieke is the major fermented plant food in Côte d'Ivoire. It is a steamed granular cassava (Manihot esculenta Crantz) meal, couscouslike product, with slightly sour taste and whitish colour. Our study is a technical sheet of process of attieke production in cote d’Ivoire. process of attieke production in côte d’Ivoire was : Cassava roots, peeling, pulp washing, grinding, fermentation, wrinding, sieving, drying, winniwing and fibre removal, cooking, packaging and attieke. Attieke not contained coliforms, moulds and anaerobic sulfite reducing bacteria, Salmonella and Echerichia coli. However, the values obtained fall within the standard specifications set for attieke by CODINORM (Côte d'Ivoire standards Board)

Kouame AK, Jean-Paul KMB, Boli ZA, Djeni N and Marcellin KD

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