Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1; and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attiéké moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attiéké shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attiéké acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attiéké energizing value is from 161.95 to 215.26 Kcal/100g. All the attiéké analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attiéké has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attiéké.
Cassava (Manihot esculenta CRANTZ) is an important root crop in Africa, Asia, South America and India, providing energy for about 500 million people [
The inoculated dough is fermented overnight in covered container. After fermentation, the dough obtained is put into bags and pressed for several hours to remove water. The pressed cake is taken from the bags and squeezed through a sieve to obtain granules that are partially sun-dried. Fibers and waste are then removed. The granules are steamed to produce attiéké, which is sold in small plastic bags as a ready-to-eat food [
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 [
Four different types of traditional starter culture called inocula and coded A, B, C and D as described below (
In total, six (6) samples of imported cassava dough from Côte d’Ivoire, six (6) samples of cassava dough fermented with roasted inoculums, four (4) samples of cassava dough fermented with blanched inoculums and two (2) samples of cassava dough fermented with soaked inoculums were collected for microbiological analyses
Cassava dough | Characteristics |
---|---|
Roasted (Inoculum A) | cassava tubers, were roasted on a subdued open fire for 10 min, wrapped in a bag and left in a warm place for 2 days to ferment into inoculum |
Blanched (Inoculum B) | Small chunks of peeled cassava tubers, were blanched by boiling until Softening, wrapped in a bag and placed in a warm place for 2 days to ferment into inoculum. |
Soaked (Inoculum C) | Small chunks of peeled cassava tubers, were soaked in water at ambient temperature (30˚C) for 7 days; Then, they were sun dried |
Imported cassava dough (Inoculum D) | Here, it an imported cassava dough Côte d’Ivoire. |
as lactic acid bacteria, molds and yeasts numeration, impurities, starch, pH and total acidity. And 18 sam- ples of attiéké obtained from these fermented cassava dough were also collected for proximate compound determination of moisture, total carbohydrates, proteins, lipids, ash, energy value, minerals contents and mycotoxins (Aflatoxin B1, B2, G1, G2 and ochratoxin A) analyses.
Ten gram (10 g) of each sample were dissolved in 50 ml of sterile peptoned buffered water and mixed. The pH was directly measured with a numeric pH-meter (WTW multi line P4). For Total acidity, 10 g of each sample are mixed with 50 ml of distilled water in an erlenmeyer. 10 ml of the dilution were then titrated against 0.1 N KOH using phenolphthalein as indicator; the total acidity was then calculated as a percentage of lactic acid.
The preparation of samples and tenfold dilutions for inoculation outs agar plates were carried out according to ISO-6887 [
Proximate analysis of samples was conducted using the following conventional procedures described by the Association of Official Analytical Chemists [
The contents of the minerals (Ca, Mg, Fe, Zn, Na, K, P) were determined after digesting of 0.5 g of sample using the Atomic Absorption Spectrophotometric method as outlined in the Association of Official Analytical Chemists Approved method [
The analytical method used was based on liquid extraction with purification (5 g of sodium chloride + 125 ml of methanol extraction solution), followed by analysis by high-performance liquid chromatography with fluorescence detector (HPLC/FLD) and a photochemical post-column reactor according to ISO 16050 [
For the determination of organic impurities 100 g of each sample were placed on a sieve (mesh=1.4 mm) and drained with water. The retained residue was dried at 105˚C ± 2˚C for about 10 min before weighing and expressed as the organic impurities.
For the determination of inorganic impurities, 100 g of each sample were shaken for 30 mn in a beaker containing water. The sediment obtained was dried at 105˚C ± 2˚C for 10 min before weighing and expressed as the inorganic impurities.
All the analyses were performed in triplicate. The data analysis was conducted using EXCELL and STATA version 2010. For physico-chemical and biochemical parameters, Simple Statistic Analysis was used to get means and standard deviations.
1) Characteristics of the inocula used for cassava dough fermentation
The characteristics of the inocula used for the fermentation of the cassava dough are as showed in the following
2) pH and acidity
Cassava sour dough has a pH ranged from 3.48 to 6.30 and its acidity is from 1.8% to 12.4% as lactic acid (
3) Undesirable organic elements
The rate of undesirable organic elements varies from 1.2 ±0.14 to 26.46 ± 0.53 g/100g (
4) Undesirable inorganic elements
The results show a weak value of undesirable inorganic elements. It varies from 0 to 0.07% (
Lactic acid bacteria counts varied from 5.11 to 9.30 log cfu/g. Except two samples (6.2 and 6.5 logcfu/g), all the samples of local cassava fermented sour dough presented high values of lactic acid bacteria compared to the imported sour dough (
The starch content in cassava dough varies from 68.57 ± 1.23 to 86.2 ± 0.25 g for 100g of dry matter (DM). For local cassava dough, the dried starter and the roasted starter have the weakest rates of starch (68.57 ± 1.23 and 70.67 ± 0.25).
The moister content of attiéké varies from 50.19 ± 0.00 to 55.12% ± 0.17% with an average of 52.92% ± 1.62% (
The total carbohydrate content in attiéké varies from 80.35 ± 0.87 to 97.62 ± 0.01 g/100g (
to the dry matter (DM). Attiéké is then essentially an energizer food. The proteins content in attiéké varies from 0.77 to 1.74 ± 0.13 g for 100g and from 1.6 ± 0.02 to 3.78 ± 0.27 g/100g according to the dry matter (
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
Any attiéké sample tested reveals a contamination with aflatoxin (B1, B2, G1, and G2) or with ochratoxin A. Then, either this food has not been contaminated by the toxigenic microorganisms or attiéké analyzed have some properties which do not hallow the growth of those microorganisms.
The imported cassava fermented dough has generally the highest content in acidity. This could be explained by the species of microorganisms associate in cassava dough fermentation [
The major part of sample has similar values of acidity to the Côte d’Ivoire norm for attiéké [
The impurities (organic and inorganic) constitute the third choice criteria of attiéké according to the consumers. Its frequency rate is about 36.9% [
Attiéké from local fermented cassava dough | Attiéké from imported cassava dough | ||||||
---|---|---|---|---|---|---|---|
Soakeda | Roasteda | Blancheda | Roastedb | Soakedc | Imported1 | Imported2 | |
Phosphorus (P) | 329 | 509 | 524 | 150 | 748 | 254 | 194 |
Potassium (K) | 265 | 377 | 360 | 120 | 445 | 223 | 154 |
Calcium (Ca) | 86 | 82 | 95 | 42 | 116 | 48 | 54 |
Magnésium (Mg) | 30 | 34 | 36 | 15 | 42 | 20 | 23 |
Sodium (Na) | 440 | 641 | 567 | 217 | 885 | 355 | 238 |
Iron (Fe) | 7.93 | 7.05 | 12.36 | 7.17 | 8.96 | 11.85 | 14.29 |
Zinc (Zn) | 0.73 | 0.18 | 0.31 | 0.29 | 0.62 | 0.52 | 0.59 |
a: local sample from Ouagadougou; b: local sample from Orodara; c: local sample from Gaoua.
well as the burying underground of cassava dough as being the main process operation that govern the impurities rate. Indeed, during the peeling of the roots, the producers don't remove the central cylinder like Benin’s producers [
Starch is the main component of the total carbohydrates of attiéké. It is an energizing food which had to be balanced with other foods [
The content in lipids of attiéké is low and contributes a little to attiéké energizing value. Sotomey [
Thus, attiéké macronutrients values showed an important variation which does not facilitate a proper estimation of its daily contribution to human body needs. The fluctuation of the average values is as shown in the following figure (
The ashes values found are similar to those of Sotomey [
The analyzed attiéké samples contained neither ochratoxins nor aflatoxins. Yandju et al. [
The processes influence significantly attiéké major components. The washing process influences starch and then carbohydrates content of attiéké. Sahoré and Nemlin [
This fluctuation is also observed with the imported dough attiéké. The variation among producers (
As showed in
Many productions process influence attiéké component and therefore its nutritional value. According to the coefficient of variation, the parameters that are influenced the most by processes are impurities, lipids, ashes, protein, starch and carbohydrates as it is showed in the following picture (
The load of microorganisms associated in fermentation (lactic bacteria, yeasts and mildews) and the acidity of cassava dough are more important in local products than in the imported one. Local attiéké also has higher values in proteins and minerals salt. Attiéké is essentially an energizing food with a weak value of protein, and lipids. Attiéké chemical and physical components and the species of microorganisms involved in its fermentation did not allow the development of toxigenic microorganisms which produced ochratoxin or aflatoxin.
The variation of attiéké contents is tribute to processing, cassava variety (protein, carbohydrates, and minerals salt) soil content in minerals as well as farmers’ practices (protein, minerals salt, carbohydrates). Production process influences the content in starch and in total carbohydrates (peeling and washing), proteins (nature, quantity of inoculum and time of fermentation), acidity (washing, kind and quantity of inoculum and time of fermentation), lipids (oil addition), total minerals salt (peelings), and in impurities rate (good practices of production).
The financial support of PDA/GIZ as well as the DTA/IRSAT technicians and all attiéké producers involved contribution are gratefully acknowledged.
Guira Flibert,Kabore Donatien,Sawadogo-Lingani Hagrétou,Savadogo Aly, (2016) Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso. Food and Nutrition Sciences,07,555-565. doi: 10.4236/fns.2016.77057