Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties

- Important and high role of traditional inoculum in fermenting cassava dough.
- Enhancement of this fermentation by Lactic bacteria.
- Possible use of sweet cassava varieties in manufacturing process of attiéké.
- High reduction of cyanogenic glycosides through the process.
- Attiéké, a safe food for human consumption.

Attiéké is a steamed fermented cassava semolina and food now included in many African countries habits. Non-control of production factors is an important constraint causing manufacturing defaults. Moreover, toxic varieties are used in fermented foods.The aim of this study was to characterize and optimize microbiological, physicochemical and biochemical qualities of attiéké Ebrié. The analyses were performed on traditional inoculum and 4 cassava varieties.The lactic fermentation of cassava dough had positive impact on microbiological and chemical qualities of prepared attiéké that showed slight acidity (pH = 4.6), high starch (80-90 g/l00 g) and low cyanide contents (2.79-5.00 mg/kg). Therefore, sweet varieties are suitable for preparing attiéké.