Attieke

Evaluation of the Physico-chemical and Antioxidant Activity Properties of Attieke Flour Enriched with Cashew Kernel (Anacardium occidentale L.) and Moringa (Moringa oleifera L.) Powders

Salimata Kone, Doudjo Soro & Ernest Kouadio Koffi · Asian Food Science Journal · 2019

The objective of this study is to produce an infant flour based on attiéké enriched with Moringa oleifera and cashew kernel (Anacardium ¶occidentale L.) powders. For this purpose, Moringa oleifera powder is incorporated in proportions of 10%, 15% and 20% into two types of composi...

Open access Research Article 10.9734/afsj/2019/v12i130077

Quantitative Assessment of the Risk Associated to Bacillus cereus Group for the Attieke Consumer in Daloa City (Côte d’Ivoire)

Koko Anauma Casimir, Kouamé Kan Benjamin, Diomandé Massé, N’Goran M’modjou Flora, Akmel Djédjro Clément & Assidjo Nogbou Emmanuel · Asian Food Science Journal · 2018

Aims: Attieke is a fermented cassava product. It may be contaminated by species of Bacillus cereus group, responsible for food poisoning. The objective of this study was to assess the risk associated with B. cereus group for the attieke consumer in Daloa city (Côte d’Ivoire). Pla...

Open access Research Article 10.9734/AFSJ/2018/39125

Microbiology Hazard in Inputs (Traditional Cassava Inocula, Water and Oil Palm) Used in Attieke Process in South of Côte d’Ivoire

Alfred K. Kouamé, Marie D. Toka, Jean-Paul K. M. Bouatenin, Theodore N. Djéni, Charles Y. Tra Bi & Marcellin K. Dje · Microbiology Research Journal International · 2017

Production of attieke in Cote d'Ivoire requires the use of inputs such as the cassava traditional inocula, palm oil and water. These three inputs are involved in the entire production process. Contamination of these ingredients will result in a finished product of uncertain healt...

Open access Research Article 10.9734/MRJI/2017/34344