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Article citations


Chuzel, G., Cereda, M. and Griffon, D. (1996) Cassava-Based Fermented Foods. In: Bourgois, C.M. and Larpent, J.P., Coordinators, Food Microbiology, Volume 2, Fermented Foods and Food Fermentations, 2nd Edition, Technical and Documentation, Paris, 251-273.

has been cited by the following article:

  • TITLE: Sensory Profiling and Hedonic Evaluation of Attiéké from Local and Improved Cassava Varieties

    AUTHORS: Justine Bomo Assanvo, Georges N’zi Agbo, Judith Brunnschweiler Beez, Vincent Monsan, Zakaria Farah

    KEYWORDS: Cassava, Attiéké, Sensory Profile, Hedonic Quality, Physicochemical Characteristics

    JOURNAL NAME: Food and Nutrition Sciences, Vol.9 No.12, December 29, 2018

    ABSTRACT: Attiéké is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. However, the growth of attiéké industry is still curbed by lack of technical skills of producers and irregular quality, depending on cassava variety, processing and inoculum. In the present study, a traditional inoculum and four cassava varieties (two improved local (IAC and Bonoua) and two improved sweet ones from Nigeria (Olekanga and TMS 4 (2) 1425)) were used for producing attiéké Ebrié. For the sensorial evaluation of prepared attiéké, qualitative sensory profiling was used. The sensory quality descriptors where quantitatively measured by a trained sensory panel. With this method the most important quality criteria of attiéké were judged. These quality criteria were selected with the aid of surveys on its production and consumption. The relationships between sensory attributes of the four attiéké prepared of the different cassava varieties and biochemical characteristics were studied. Sensory analysis revealed that the four attiéké were cream-colored products with sweet and/or sour tastes, made of cohesive and well-formed grains of different sizes, with an odor of fermentation specific to attiéké and showing a firm texture. The differences between sensory profiles of the four attiéké produced from four cassava varieties (12 months growth) concern only some descriptors of quality. Pearson correlation coefficients between physicochemical descriptors of quality showed that biochemical parameters may help predict organoleptic characteristics of attiéké Ebrié (pH-size of grains: r = 0.99; pH-acidity: r = −0.92; acidity-rounded grains: r = −0.98: starch-cohesion between grains: r = −0.96; starch-sweet: r = −0.95; starch-granulous: r = 0.97, total sugar-yellow color: r = 0.96; total sugar-aroma of attiéké: r = 0.96; reducing sugar-odor of attiéké: r = 0.95; cyanide-fibrous: r = 0.95).