Authors : Dje Koffi Marcellin , Djeni N`Dede Theodore , Toka Marie and Aka Solange
Abstract: Cassava fermentation helps to preserve foods, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw material. The production of attieke from cassava in Cote d`Ivoire, typically occurs on a household or small industrial scale and consequently suffers from inconsistent product quality and may not always be safe for consumption. Therefore, this research was carried out to assess the biochemical and microbiological changes of cassava fermented dough during fermentation under different temperature conditions. Cassava doughs were inoculated with 10% of traditional starter and respectively incubated at 25, 30, 35, 45° C and ambient temperature. And then, pH, total titrable acidity, total sugar consumption, gas from fermentation and microorganism growth were assessed with time. There were different evolutions of studied parameters with time and in function of temperature of incubation. There were significant difference between effect of temperatures and 35° C seemed to be the best temperature for microorganism growth, acid production, sugar consumption and gas produced from fermentation. The results of the present research indicate that cassava dough fermentation, initiated by the inoculation of the spontaneous traditional starter was widely influenced by the temperature conditions and was optimum at 35° C for 12 h.
Dje Koffi Marcellin , Djeni N`Dede Theodore , Toka Marie and Aka Solange , 2008. Biochemical and Microbiological Changes of Cassava Dough Fermenting in Different Temperature Conditions. Journal of Food Technology, 6: 114-119.