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Influence of Production Factors on the Physico-Chemical Characteristics of Fermented Cassava Dough and Sensory Evaluation of Attieke

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Food and Nutrition Sciences 2024年第5期15卷 361-376页

作者： Weiléko Hélène Dougba djedjro clément akmel.emmanuel aya diane boudouin dibi Nogbou emmanuel Assidjo Laboratory of Industrial Processes for Environmental Synthesis and New Energies Institut National Polytechnique F&#233lix Yamoussoukro C&#244te d&#8217Ivoire Department of Agro-Food and Food Industries UFR Agriculture Fisheries Resources and Agro-Industry University of San-Pedro San-Pedro C&#244te d&#8217Ivoire

Attieke is an Ivorian semolina which obtained by fermenting, pressing and steaming cassava dough. Attieke production remains a traditional activity carried out by less literate women. However, perceived differences in measurable factors and attieke qualities require an investigation of their influence on the characteristics of the pressed dough and attieke. The aim of this study is to improve the quality of the dough in relation to that of the attieke produced. The experiment was carried out on 4 production factors, namely the type of boiled or braised ferment, the incorporation rate of the ferment between 8 and 10%, the addition of oil from 0.1 to 1% and the fermentation time from 12 to 15 hours applied to the Improved African Cassava (IAC) variety. A complete experiment design of 16 samples of fermented dough and attieke was employed. These samples underwent physic-chemical analyses for the fermented dough and sensory evaluation for the attieke. It was found that, except for titratable acidity, reducing sugar content and ash content, the physico-chemical characteristics of the dough of IAC variety were significantly influenced by all production factors and their interaction. Fermentation time significantly influences 60% of the physico-chemical characteristics of the fermented dough. The type of ferment, the oil addition and the ferment rate have a significant influence at 40% of these characteristics. At the sensory level, color, acidity and grain binding with an explained variance of 34.60% were essential for the appreciation of the attieke samples. Thus, these production factors could be considered for the improvement of the fermented dough and attieke production process.

关键词： Influence Production Fermented Dough Attieke

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Quantitative Assessment of the Risk Linked to the Consumption of Braised Beef Meat “<i>Choukouya</i>” Contaminated with Pathogenic <i>clostridium perfringens</i>in Côte D’Ivoire

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Food and Nutrition Sciences 2017年第12期8卷 1137-1155页

作者： dibi emmanuel diane akmel Djédjro clement Tano Kablan Assidjo Nogbou emmanuel Akaki David Didier Monte Department of Food Science and Technology Nangui Abrogoua University Abidjan C&ocirc te d’Ivoire Department of Chemical Engineering and Agri-Food Institut National Polytechnique Félix Yamoussoukro C&ocirc te d’Ivoire Agricultural Research Centre for International Development Montpellier France

Inadequate handling, processing and sales of meat products have resulted in microbial contamination responsible for most infectious human food-borne illness. The study conducted a stochastic assessment of the risk of infection linked to the consumption of braised beef meat “Choukouya” contaminated by clostridium perfringens in C?te d’Ivoire. We conducted “Choukouya” consumers (n = 900) and vendors (n = 300) survey to characterize the actors behavior. 189 samples of “Choukouya” were collected and microbiologically analyzed according to French standard protocols NF V 08-061 and XPV 08-061. A risk model was developed and the risk of infection linked to the consumption of “Choukouya” was estimated by Monte Carlo simulation procedure. The consumer’s surveys showed that the percentage of population consuming “Choukouya” was 74.4%, with an average consumption of 114.3 ± 0.5 g/person/intake. The microbiological analysis revealed the isolation of 70% of clostridium perfringens in the vegetative form and 60.3% in sporulated form with an average loading of 3.7 ± 2.6 log10·cfu/g and 1.1 ± 1.0 log10·cfu/g respectively. The probability of ingesting a dose greater than 109 bacteria of clostridium prefringens varied between 7.36% and 7.93%. The braised beef meat “Choukouya” sold in the streets of cities in C?te d’Ivoire represents a real risk of infection, and clostridium perfringens is one of the causes. This risk could be mitigated by the establishment of good hygiene practices and adequate handling processes in this informal sector.

关键词： Braised Beef Meat “Choukouya” Inadequate Handling clostridium perfringens Risk Simulation Monte Carlo

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