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

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

Food Technology Laboratory, Formation and Research Unit of Sciences and Technologies of Food, UFR/STA University of Abobo-Adjamé Ivory Coast.
Microbiology laboratory of UFR/STA, University of Abobo-Adjamé Ivory Coast.

DOI: 10.4236/fns.2012.310176                

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.

Keywords

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

Conflicts of Interest

The authors declare no conflicts of interest.

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