Cassava Couscous (Attieke ) 500g

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The fermentation of cassava roots is very important because it helps to eliminate cyanides and to preserve, soften and produce important organic acids for the organoleptic properties of attiéké [6] - [8] . Several researchers have studied the “Attiéké” microflora [5] - [10] , but the biochemical characteristics of cassava dough and attiéké produced in Burkina still remain insufficient. Therefore, the aim of the present study was to characterize cassava dough produced with four (4) different types of inocula used to ferment grated cassava into attiéké and to examine the nutritional quality of the final products (attiéké). So without further ado, here are the absolute must-try traditional dishes of the Ivory Coast, along with recipes for you to try for yourself. Alloco The minerals content of attiéké in relation with the dry matter are: phosphorus, from 150 to 524 mg/100g; potassium, from 120 to 445mg/100g; sodium from 217 to 885 mg/100g; calcium, from 42 to 116 mg/100g; magnesium, from 15 to 42 mg/100g; iron, from 7.05 to 14.29 mg/100g and zinc, from 0.18 to 0.73 mg/100g as shows in Table 2. After all analyses, each ferment is used for the preparation of attieke. On the basis of the average scores, the panelists drew up a ranking of the different attieke samples submitted for their assessment. Ranking tests are carried out according to the ISO 8587-2006 standard. A tasting, followed by an evaluation of the attieke samples, is carried out by subjects, 70 in number (made up of UNA students and staff of the Food Biotechnology and Microbiology laboratory). The evaluation of the attieke samples was done by assigning them marks on a structured 5-level rating scale (from very unpleasant = 1 to very pleasant = 5), expressing the general impression of their preference. Finally, the samples are ranked according to their preference (from most liked to least liked) by the different subjects (Supplementary File: Tasting Sheet). 2.7. Statistical Analysis

The cassava is peeled, grated and mixed with a small amount of cassava that was previously fermented which is the starter. (The starter has different names depending on the ethnic group that produces it: mangnan Ebrié lidjrou in Adjoukrou and bêdêfon in Allandjan.) The paste is left to ferment for one or two days. Once the fermentation time is over and the hydrocyanic acid that exists in a large proportion in natural cassava has been removed, the pulp is dewatered, screened, and dried, and then the final cooking is done by steaming the pulp. After a few minutes of cooking, the attiéké is ready for consumption. [8] It is best served with grilled fish and pepper or tomato. [3] Favier, J.C. (1977) Valeur Alimentaire de deux aliments de Base Africains: le manioc le sorgho. ORSTOM, 127. It is also resembles what the Yorubas and Afro Brazilians call Tapioca, used to make a dessert of mingau, popular at Easter time. Cassava tubers are peeled, washed and cut into chunks which are later sliced into ‘chips’. The chunks are then boiled till cooked through. They are left to cool and then cut into chips, along the length, the grain. The chips are soaked overnight in cold water. Some varieties turn slimy and have to be rinsed several times the following day, after the soak. The rinse gets rid of both the slime and the sour, fermented taste developed from the overnight soak. Djoulde, D.R., Francois-Xavier, E., Jean-Justin, E.N. and Carl, M.M.F. (2003) Fermentation du manioc cyanogène par une culture mixte de lactobacillus plantarum et Rhizopus oryzae. Microbiology Hygiene Ali, 15, 9-13.One of my favorite ways to use Attiéké is in salads. It adds a nice texture and tangy flavor that pairs perfectly with fresh veggies and a zesty dressing. You can also use it as a base for grain bowls or stir-fries. The possibilities are endless! Utlley, I. (2010). Ghana - Culture Smart!: The Essential Guide to Customs & Culture. Culture Smart!. Kuperard. ISBN 978-1-85733-604-7 . Retrieved February 25, 2015.

Sabine, K., Kandlerb, H., Hotzb, K., Bleischb, M., Lacroixa, C. and Meilea, L. (2010) Screening for Mycotoxins in the Inoculum Used for Production of Attiéké, a Traditional Ivorian Cassava Product. LWT—Food Science and Technology, 43, 1160-1163. Sauces and stews are an important part of Ivorian cooking: there are many different sauces and stews such as slippery sauce, seed sauce, vegetable sauce, groundnut sauce, eggplant sauce and many others. Cassava is processed into various forms, most soaked and fermented prior to use so it is edible – toxicity reduced and its products are shelf-stable. Puffed cassava – delicious, delicious, delicious. I tried this in Cotonou and fell in love. The process must be similar to that for tapioca. However, the grains are often lightly sweetened prior to being sold/ In fact, in 1979, the Société Ivoirienne de Technologie Tropicale, I2T, was created, and thanks to the research of Mr. Diarra Oumar, the general manager, the production of attiéké was greatly facilitated, in particular by modernizing the production to make better quality attiéké and maximize profits.Proximate analysis of samples was conducted using the following conventional procedures described by the Association of Official Analytical Chemists [15] . Dry matter was determinate by drying at 105˚C ± 2˚C overnight; ash content by incineration at 550˚C for 12 h, crude protein (N × 6.25) by the Kjeldahl method after acid digestion; and crude fat content by Soxhlet extraction using n-hexane. Total carbohydrate content was determined by the phenol sulphuric acid method according to Tollier and Robin [16] and the values were expressed in g/100 g of attiéké. The starch content was determined using the colorimetric method described by Jarvis and Walker [17] . The energy value was calculated using the method described by Merrill and Watt [18] .

Ivorian Food Recipe of Attieke Poisson is one of my favorite recipes from my home country of Cote D’Ivoire made with Attieke. Attieke is a traditional Côte d’Ivoire dish made with fermented ground cassava roots that we Ivorians love to eat. The most popular recipe, Attiéké poisson (attieke with fried fish) is prepared with a tomato and onion salad, a favorite Côte d’Ivoire national dish. Diancoumba, D. and Sawadogo, L.H. (2010) Etude pour une analyse sommaire des risques pour la qualité dans la CVA manioc promue par le PDA. s. l. PDA, 58.

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The analyzed attiéké samples contained neither ochratoxins nor aflatoxins. Yandju et al. [37] , found toxigenic moulds involved in the softening of cassava roots during low-moisture fermentation. But, Kastner et al. [41] did not found any contamination of aflatoxins among Côte d’Ivoire traditional inoculum. Only trace amounts of up to 0.2 mg/kg ochratoxins were present in some samples. The main toxigenic moulds are A. parasiticus, A. flavus,A. ochraceus, A. carbonarius,P. verrucosum, P. nordicum [39] - [41] . a b Sanni, L.O.; etal. (June 2009). Successes and challenges of cassava enterprises in West Africa: a case study of Nigeria, Benin and Sierra Leone. IITA. p.6. ISBN 978-9781313400 . Retrieved 15 October 2012. Garri is interesting and reacts differently in water, depending on the temperature. It can be eaten cold, like cereal. Water features as the primary vehicle. Sometimes, people go the proper cereal route by adding milk but that’s up to the ‘soaker’. In cold water, the gari grains generally stay discrete. Both colours/ types can be soaked or cooked. Attiéké derives from the term adjèkè from the Ebrié language spoken in the south of the Ivory Coast, in the region of Abidjan. To test the performance of dried ferments (37°C, 45°C, sun-dried and freeze-dried ferment) for the production of attieke, the ferments are used to ferment different cassava doughs. For this purpose, a series of six erlenmeyers containing 250 g of cassava dough were used for each type of dried ferment. Four of these Erlenmeyers were inoculated with 10% of each dried ferment. The fifth Erlenmeyer flask containing 250 g of cassava dough was inoculated with 10% of traditional cassava ferment (positive control). The sixth Erlenmeyer flask contains only 250 g of cassava dough (negative control). During fermentation, samples are taken every six hours to determine the acidification rate of the medium. Thus, forty grams of inoculum samples were ground in 300 ml of distilled water in a porcelain mortar and then centrifuged at 4000 tours/min for 30 min. The pH was determined on 50 ml of the supernatant using a pH-meter (P107 Consort). Total titratable acidity (TTA) was determined by titrating 30 ml of supernatant used for pH determination against 0.1 M NaOH using phenolphthalein as indicator. TTA was calculated as percentage of lactic acid. 2.6. Classification by Rank of Attieke Products

Tetchi, F.A., et al. (2012) Effect of Cassava Variety and Fermentation Time on Biochemical and Microbiological Characteristics of Raw Artisanal Starter for Attiéké Production. Innovative Romanian Food Biotechnology, 10, 40-47. Sahoré, D.A. and Nemlin, G.J. (2010) Effect of Technological Treatments on Cassava (Manihot esculenta Crantz). Food and Nutrition Sciences, 1, 19-23. Attiéké is a fermented cassava dish from the Ivory Coast. It consists of only cassava and oil which is processed into a fine grainy product. It is often called cassava couscous and is used as the starchy component of a meal much like a regular couscous or rice.Bambara-speaking merchants, on the other hand, spread the word atchèkè, while the French settlers transformed the name into attiéké. In the streets of the country, however, the name is often pronounced tch(i)eke, with the initial letter removed. How is attiéké made?