Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments

Akely Pierre Martial Thierry; Yapi Elisée Kouakoua; N’Guessan Verdier Abouo; Aïssatou Coulibaly; N’Guessan Georges Amani

doi:doi:10.11648/j.jfns.20241206.12

Research Article |

| Peer-Reviewed

Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments

Akely Pierre Martial Thierry

, Yapi Elisée Kouakoua^*

, N’Guessan Verdier Abouo

, Aïssatou Coulibaly, N’Guessan Georges Amani

Published in Journal of Food and Nutrition Sciences (Volume 12, Issue 6)

Received: 6 October 2024 Accepted: 28 October 2024 Published: 20 November 2024

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log₁₀ cfu/g of Bacillus, 1 ± 0.01 log₁₀ cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.

Published in	Journal of Food and Nutrition Sciences (Volume 12, Issue 6)
DOI	10.11648/j.jfns.20241206.12
Page(s)	261-269
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

“attiéké”, Starter, Fermentation, Standardisation, Microbiological Quality, Physicochemical Quality, Sensory Quality

References

[1]	Djeni, N. T., Toka, D. M., Kouame, K. A., & DJE, K. M. Quality of attiéké (a fermented cassava product) from the three main processing zones in Côte d'Ivoire. Food Research International. 2011, 44, 410-416. https://doi.org/10.1016/j.foodres.2010.11.013
[2]	Krabi, E. R., Assamoi, A. A., Ehon, A. F., Bréhima, D., Niamké, L. S., & Thonart, P. Production d’attieke (couscous à base de manioc fermenté) dans la ville d’Abidjan. European Scientific Journal. 2015, 11(15). ISSN: 1857-7881 (Print) e-ISSN 1857-7431.
[3]	Assanvo, J. B., Agbo, G. N., Coulin, P., Monsan, V., Heuberger, C., Kati-Coulibaly, S., & Farah, Z. Influence of microbiological and chemical quality of traditional starter made from cassava on “attiéké” produced from four cassava varieties. Food Control. 2017, 78, 286-296. https://doi.org/10.1016/j.foodcont.2017.02.066
[4]	Alamu, E. O., Abass, A., Maziya-Dixon, B., Diallo, T. A., Sangodoyin, M. A., Kolawole, P., Tran, T., Awoyale, W., Kulakow, P., Parkes, E., Kouame, K. A., Kouame, K., Amani, K., Appi, A., & Dixon, A. Report on the status of attiéké production in Côte d’Ivoire. IITA, Ibadan, Nigeria. 2019. 37 pp.
[5]	Trazié, B. A. Y. Préférence des consommateurs et filière de l’attiéké en Côte d’Ivoire: Impacts d’une démarche d’indication géographique. Revue Internationale des Etudes du Développement. 2019, 3, 89-114. CSRS, 2016, Rapport d’activité 2014-2015, Rapport bimensuel, Abidjan, Côte d’Ivoire: Centre Suisse de Recherches Scientifiques en Côte d’Ivoire, 305p. https://www.csrs.ch/images/rapports/Rapport_Bisannuel_CSRS_2014_2015.pdf
[6]	Recensement Général de la Population et de l’Habitat, 2021, résultats globaux. INS. 2022, 37 p.
[7]	FAO. Global cassava market study - Business opportunities for the use of cassava chips industry. Food and Agricultural Organisation, Rome, Italy. 2004, 4 p.
[8]	FAO. Perspectives de l’alimentation 2007. Analyse des marchés mondiaux. Système mondial d’information et d’alerte rapide sur l’alimentation et l’agriculture (SMIAR), Division du commerce international et des marchés (EST). FIAT/PANIS, Food and Agricultural Organisation, Rome, Italy. 2006, 1-71.
[9]	Boli Zamblé Bi Irié, Bouatenin Koffi Maïzan Jean-Paul, Kouamé Kohi Alfred, Coulibaly Wahauwouele Hermann, Kakou Abodjo Celah, Rose Koffi-Nevry, & Dje Koffi Marcellin. Technical Sheet of the Preparation of Traditional Cassava Starters Used for Attieke Production in Côte d’Ivoire. Biotechnology Journal International. 2020, 24(4), 11-20. https://doi.org/10.9734/bji/2020/v24i430108
[10]	Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods. Fermentation. 2020, 6(4), 106. https://doi.org/10.3390/fermentation6040106
[11]	Fraqueza, M. J., Patarata, L., & Lauková, A. Protective starter cultures and bacteriocins in fermented meats. In Zdolec, N. (ed.), Fermented meat products: health aspects. CRC Press, New York, 2016, 228-269.
[12]	Sulieman, A. M. E. Starter Cultures: Nature, Types, Characteristics, Preparation and Maintenance. In Elhadi Sulieman, A. M., & Adam Mariod, A. (eds), African Fermented Food Products - New Trends. Springer, Cham. 2022. https://doi.org/10.1007/978-3-030-82902-5_2
[13]	Holzapfel, W. H. Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology. 2002, 75(3), 197-212. https://doi.org/10.1016/S0168-1605(01)00707-3
[14]	Buttiaux, R., Beerens, H., & Taquet, A. Manuels de techniques bactériologiques (4ème éd.). Flammarion, Paris. 1974, 70 p.
[15]	AOAC (Association of Official Analytical Chemists). Official methods of analysis (15th ed.). Washington, DC. 1990. http://www.aoac.org/vmeth/page1.htm
[16]	Saska, M., & Zapata, N. G. Some observations on feasibility of recovering aconitic acid from low purity sugarcane liquors. International Sugar Journal. 2006, 108, 203-208.
[17]	Wang, H., Li, L. H., Peng, Z., Li, O., Bo, C., Ying, L., Yaya, C., Yan, Z., & Jinsha, Z. Simultaneous determination of fructose, glucose and sucrose by solid phase extraction-liquid chromatography-tandem mass spectrometry and its application to source and adulteration analysis of sucrose in tea. Journal of Food Composition and Analysis. 2021, 96, 103730. https://doi.org/10.1016/j.jfca.2020.103730
[18]	Tsenang, M., Pheko-Ofitlhile, T., Mokgadi, J., Masamba, W., & Phokedi, G. N. Quantification of ethanol and identification of other chemical constituents in homemade morula beer using gas chromatography-mass spectrometry (GC-MS). African Journal of Food Science. 2023, 17(7), 148-153. https://doi.org/10.5897/AJFS2023.2252
[19]	Lawless, H. T., & Heymann, H. Sensory Evaluation of Food: Principles and Practices (2nd ed.). Springer. 2010, XXIII, 596. https://doi.org/10.1007/978-1-4419-6488-5
[20]	Ogunbanwo, S. T., & Odugbemi, T. Effect of inoculum size on the production of lactic acid by Lactobacillus plantarum. African Journal of Biotechnology, 2009, 8(17), 4196-4200. https://doi.org/10.5897/AJB09.520
[21]	Kouadio, E. J., & N’Guessan, K. (2015). Effect of inoculum size on the fermentation of cassava into attiéké. African Journal of Microbiology Research, 9(25), 1683-1689. https://doi.org/10.5897/AJMR2015.7460
[22]	Toka Marie Djégba, Jean-Paul Koffi Maïzan Bouatenin, Alfred Kohi Kouamé, & Marcellin Koffi Djè. Dynamique des Bactéries Lactiques des ferments traditionnels de manioc (Manihot Ecsulenta, Crantz) destinée à la production de l’attieke Adjoukrou, Ahizi et Ebrié, en Côte d’Ivoire. Journal of Applied Biosciences. 2018, 125, 12531-12541. https://doi.org/10.4314/jab.v125i1.3
[23]	Gänzle, M. G. (2015). Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage. Current Opinion in Food Science, 2, 106-117. https://doi.org/10.1016/j.cofs.2015.09.002
[24]	Yéboué, K. H., Amoikon, K. E., Kouamé, K. G., & Kati-Coulibaly, S. Valeur nutritive et propriétés organoleptiques de l’attiéké, de l’attoukpou et du placali, trois mets à base de manioc, couramment consommés en Côte d’Ivoire. Journal of Applied Biosciences. 2017, 113, 11184-11191. https://doi.org/10.4314/jab.v113i1.7

Cite This Article

Plain Text BibTeX RIS

APA Style

Thierry, A. P. M., Kouakoua, Y. E., Abouo, N. V., Coulibaly, A., Amani, N. G. (2024). Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. Journal of Food and Nutrition Sciences, 12(6), 261-269. https://doi.org/10.11648/j.jfns.20241206.12

Copy | Download

ACS Style

Thierry, A. P. M.; Kouakoua, Y. E.; Abouo, N. V.; Coulibaly, A.; Amani, N. G. Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. J. Food Nutr. Sci. 2024, 12(6), 261-269. doi: 10.11648/j.jfns.20241206.12

Copy | Download

AMA Style

Thierry APM, Kouakoua YE, Abouo NV, Coulibaly A, Amani NG. Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. J Food Nutr Sci. 2024;12(6):261-269. doi: 10.11648/j.jfns.20241206.12

Copy | Download

@article{10.11648/j.jfns.20241206.12,
  author = {Akely Pierre Martial Thierry and Yapi Elisée Kouakoua and N’Guessan Verdier Abouo and Aïssatou Coulibaly and N’Guessan Georges Amani},
  title = {Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {261-269},
  doi = {10.11648/j.jfns.20241206.12},
  url = {https://doi.org/10.11648/j.jfns.20241206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.12},
  abstract = {Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments

AU  - Akely Pierre Martial Thierry
AU  - Yapi Elisée Kouakoua
AU  - N’Guessan Verdier Abouo
AU  - Aïssatou Coulibaly
AU  - N’Guessan Georges Amani
Y1  - 2024/11/20
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.12
DO  - 10.11648/j.jfns.20241206.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 261
EP  - 269
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.12
AB  - Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.

VL  - 12
IS  - 6
ER  -

Copy | Download

Author Information

Akely Pierre Martial Thierry

Science and Technology, Section (SVT), Ecole Normale Supérieure, Abidjan, Côte d'Ivoire

Contact Email

http://orcid.org/0000-0001-8750-9886
Yapi Elisée Kouakoua

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

Contact Email

http://orcid.org/0000-0002-2699-7537
N’Guessan Verdier Abouo

Biotechnology, Agriculture and Biological Resources Development Laboratory, Félix Houphouët-Boigny University, Abidjan, Côte d’Ivoire; Laboratory for Industrial Processes for Synthesis of the Environment and New Energies, Félix Houphouët-Boigny National Polytechnic Institute, Yamoussoukro, Côte d’Ivoire

Contact Email

http://orcid.org/0009-0006-9883-6122
Aïssatou Coulibaly

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

Contact Email
N’Guessan Georges Amani

Laboratory of Food Biochemistry and Transformation of Tropical Products, Nangui Abrogoua University, Abidjan, Côte d’Ivoire

Contact Email

http://orcid.org/0009-0002-8837-6442

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Thierry, A. P. M., Kouakoua, Y. E., Abouo, N. V., Coulibaly, A., Amani, N. G. (2024). Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. Journal of Food and Nutrition Sciences, 12(6), 261-269. https://doi.org/10.11648/j.jfns.20241206.12

Copy | Download

ACS Style

Thierry, A. P. M.; Kouakoua, Y. E.; Abouo, N. V.; Coulibaly, A.; Amani, N. G. Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. J. Food Nutr. Sci. 2024, 12(6), 261-269. doi: 10.11648/j.jfns.20241206.12

Copy | Download

AMA Style

Thierry APM, Kouakoua YE, Abouo NV, Coulibaly A, Amani NG. Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments. J Food Nutr Sci. 2024;12(6):261-269. doi: 10.11648/j.jfns.20241206.12

Copy | Download

@article{10.11648/j.jfns.20241206.12,
  author = {Akely Pierre Martial Thierry and Yapi Elisée Kouakoua and N’Guessan Verdier Abouo and Aïssatou Coulibaly and N’Guessan Georges Amani},
  title = {Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments
},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {12},
  number = {6},
  pages = {261-269},
  doi = {10.11648/j.jfns.20241206.12},
  url = {https://doi.org/10.11648/j.jfns.20241206.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20241206.12},
  abstract = {Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Optimisation of the “attiéké” Fermentation Process: Evaluation of the Efficiency of Various Starter Ferments

AU  - Akely Pierre Martial Thierry
AU  - Yapi Elisée Kouakoua
AU  - N’Guessan Verdier Abouo
AU  - Aïssatou Coulibaly
AU  - N’Guessan Georges Amani
Y1  - 2024/11/20
PY  - 2024
N1  - https://doi.org/10.11648/j.jfns.20241206.12
DO  - 10.11648/j.jfns.20241206.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 261
EP  - 269
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20241206.12
AB  - Standardising the production of “attiéké”, Côte d'Ivoire's traditional food requires optimisation of the fermentation process, which is essential to ensure the microbiological and organoleptic quality of the product. The overall aim is to standardise the production of “attiéké” by controlling the fermentation process through the use of starter ferments. This study compared the “attiéké” produced with various starter ferments (A, B, C, D, E, F) with a reference sample from Dabou. The effectiveness of the starters was assessed by measuring microbial loads (lactic acid bacteria, Bacillus, yeasts, moulds), analysing physicochemical parameters (pH, sugars, ethanol, and organic acids), and sensory evaluation of organoleptic characteristics. The results of the statistical tests (ANOVA and PCA) showed that “attiéké” from the starter F, containing strains of L. fermentum, W. confusa and Bacillus and Candidas, is closest to the reference sample. With 1.83± 0.01 log10 cfu/g of Bacillus, 1 ± 0.01 log10 cfu/g of lactic bacteria, a pH of 4.56 ± 0.01 and glucose concentrations of glucose (7.4 ± 0.02 g/L), lactic acid (4.33 ± 0.01 g/L) and acetic acid (1.36 ± 0.01 g/L), starter F was particularly effective. Sensory analyses also indicate that the “attiéké” made with this starter has appreciated organoleptic characteristics, such as yellow colour, shiny grains, less stickiness, and detachment. These results show that the use of specific starters can improve the quality, consistency, and organoleptic attributes of the quality, consistency, and organoleptic attributes of “attiéké” production, while respecting the environment.

VL  - 12
IS  - 6
ER  -

Copy | Download