Improvement of Nutritional Properties of Attiéké by Co-Fermenting Cassava Paste with three Local Legume (Cowpea, Voandzou and Bean) Flours

Abstract

Attiéké is a fermented and steamed cassava semolina made in Côte d'Ivoire. It is an excellent source of energy but contains low amounts of protein and micronutrients. This study was conducted to assess the nutritional value and sensory properties of attiéké enriched with three legumes (cowpea, voandzou and common bean). The attiéké enriched with legume flours was prepared in different proportions of 10%, 15% and 20%. The samples were produced by incorporating the flour of the three legumes into the cassava paste in a single step (fermentation). The ferment content and fermentation time were 12% and 24 hours respectively. The chemical and sensory characteristics of the cowpea, voandzou and common bean enriched attiéké formulations were determined using standard methods. The results showed that the protein (1.13-9.93%), fat (0.06-2.06%), ash (0.1-1.13%), fibre (2-6.33%) and energy (353.747-372.06 Kcal/100 g) contents of the legume-enriched attiéké increased significantly with the cowpea, voandzou and common bean content. In addition, the addition of legume meal induced a significant increase in pH from 4.6 to 4.9. The incorporation of 10, 15 and 20% legume flours changed the appearance, aroma, taste, colour, and overall acceptability of the enriched attiéké compared to the control attiéké which were less appreciated by consumers. Flours with 10% legumes added to the cassava paste before the fermentation process yielded the most acceptable food compared to flours with 15 and 20% legumes added. This work suggests that the addition of 10% legume flour to the attiéké and proper fermentation improves both the nutritional value and sensory properties of the attiéké enriched with legumes.