Technical Sheet of Process of Traditional Cassava Inocula Used for attieke Productions in South of Côte d’Ivoire
Alfred K. Kouamé *
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Jean-Paul K. M. Bouatenin
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Hermann W. Coulibaly
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Charles Y. Tra Bi
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Theodore N. Djeni
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
Marcellin K. Dje
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
*Author to whom correspondence should be addressed.
Abstract
Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula.Our study is a technical sheet of a process of traditional cassava inocula used for attieke production in south of côte d’Ivoire. Process of traditional cassava inocula for attieke production was: Cassava roots, peeling, pulp washing and cutting, cooking, cooling, packaging, fermentation. It contained aerobic mesophiles, total coliforms, fecal, Bacillus, Staphylococcus and moulds.
Keywords: Attieke, bacteria, cassava traditional inocula, process