Cassava’s Size and Methods of Preparation of Ferments for The Production of Attiéké in The South of Côte d’Ivoire
Journal Title: Haya: The Saudi Journal of Life Sciences - Year 2018, Vol 3, Issue 6
Abstract
Abstract:The ferment of cassava is prepared according to various methods by the producers of Attiéké, according to the ethnic group. During the investigation, five main methods of preparation of the cassava ferment, used for the production of Attiéké, were identified.The method of preparation of the ferment from the raw cassava, begin with the cutting roughly or small cylindrical pieces of the not peeled cassava tubers, before the fermentation by all of the producers of Attiéké of the ethnic group Abouré (9.4 %). The fermentation time is of 3 days for the whole boiled and braised peeled cassava, of 2 days for the cassava cut in pieces boiled and of 4 days for the braised not peeled and raw cassava. The packing material is constitutes in the majority of the cases (51.1 %) of bag of polypropylene (collectively called bag of rice or salt). The fishing net and the bag of jute are particularly also used for the ethnic groups Adjoukrou and Abouré. However, the plastic bag is used to create the waterproofness of the packing material and the envelope of the bark of the palm tree to favor the colonization of the cassava by germs fermentatives for the ethnic group Attié. Only the ferment of cut boiled cassava in certain cases, does not undergo cleaning before its use in the process of preparation of Attiéké. Keywords: cassava, ferment, Attiéké, fermentation time,packing material, ethnic group.
Authors and Affiliations
Bernard Assielou, Siaka Binaté, Yolande Dogoré Digbeu, Jean P. E. N. Kouadio, Edmond Ahipo Dué
Keywords
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