Technical sheet of Process of attieke production in Côte d’Ivoire

Abstract

Attieke is the major fermented plant food in Côte d'Ivoire. It is asteamed granular cassava
(Manihotesculenta Crantz) meal, couscous-like product, with slightly sour taste and whitish colour. Our
study is a technical sheet of process of attieke production in côte d’Ivoire. process of attieke
production in côte d’Ivoire was : Cassava roots, peeling, pulp washing, grinding, fermentation,
wrinding, sieving, drying, winniwing and fibre removal, cooking, packaging and attieke. Attieke not
contained coliforms, moulds and an aerobic sulfite reducing bacteria, Salmonella and Echerichia coli.
However, the values obtained fall within the standard specifications set for attieke by CODINORM (Côte
d'Ivoire standards Board).