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Nimage, D., Achille, T.F., Abodjo, K.C., Charlemagne, N. and Georges, A.N. (2012) Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of “Attiéké”. Food and Nutrition Sciences, 3, 1335-1339.
http://dx.doi.org/10.4236/fns.2012.310176

has been cited by the following article:

• TITLE: Hygienic Quality and Nutritional Value of Attiéké from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso

  AUTHORS: Guira Flibert, Kabore Donatien, Sawadogo-Lingani Hagrétou, Savadogo Aly

  KEYWORDS: Attiéké, Inoculum, Hygienic Quality, Nutritional Value

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.7, June 16, 2016

  ABSTRACT: Attiéké is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attiéké from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attiéké production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1; and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (