Change in Physicochemical Parameters during Traditional Processing of Cassava (Manihot esculenta Crantz) into Attiéké (Cassava semolina)
Jean Bedel Fagbohoun, Ekissi Elvis Serge Gbocho, Yapi Jocelyn Constant & Kouamé Lucien Patrice · International Journal of Biochemistry Research & Review · 2021
Attieke has become one of the most consumed foodstuffs and very popular among the populations of Côte d'Ivoire. It is a steamed cassava semolina with a long transformation process involving different fermentation times. Physicochemical and biochemical analyses have shown that att...
Open access
Research Article
10.9734/ijbcrr/2021/v30i130246