ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE

Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE

Abstract

In this study, mixed potential starter cultures have been set up to control the fermentation of cassava dough for the production of each type of attieke in Côte d'Ivoire. The results showed that potential starter culture from Ebrie was the most acid with pH and total titratable acidity values respectively of 4.68 and 3.22±0.2 % after 24 hours fermentation. Also several organic acids were detected in the potential starter cultures, lactic and acetic acids being predominant. Lactic acid content reached 670±19.4 mg/100g in inoculum from Adjoukrou group, 580±9 mg/100g in   and 778±13 mg/100g in those from Ebrie group. For acetic acid, its highest rate (347±14 mg/100g) was obtained in Alladjan inoculum and the lowest (195.2 ±14 mg/100g) in Ebrie’s one after 24 hour fermentation. Fumaric, citric, tartaric and propionic acids have not been detected. Volatile substances (acetaldehyde, ethanol) were produced throughout the fermentation by the potential starter cultures formed. The microbial analysis showed that highest loads were represented by lactic acid bacteria with values of 7.2 ± 0.8.107 CFU / g; 2.9 ± 0.7.107 CFU / g and 7.6 ± 1.106 CFU / g respectively in the doughs inoculated with the selected starters Adjoukrou, Alladjan and Ebrie. The production of attieke specific to each ethnic group with potential starter cultures showed that these attieke were of acceptable quality. The importance of mixed potential starter cultures formed could be necessary to standardize at small and industrial scale the process of production each type of attieke in Côte d’Ivoire.

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