TY  - JOUR
T1  - Chemical and Organoleptic Properties of <I>Attoukpou</I> Made from Two Cassava
(<I>Manihot esculenta </I>Crantz) Varieties, Bonoua and IAC
AU - , Rose Koffi Nevry AU - , Marina Koussemon AU - , Firmin Aboua 
JO  - Journal of Food Technology
VL  - 5
IS  - 4
SP  - 300
EP  - 304
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.300.304
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.300.304
KW  - Steam cooked
KW  -attoupkou
KW  -attieke
KW  -cassava
KW  -cyanide
KW  -chemical and organoleptic properties
AB  - Chemical and organoleptic properties of <I>attoukpou</I> made from two cassava, (<I>Manihot esculenta </I>Crantz) varieties, <I>Bonoua</I> and <I>IAC</I> were studied. <I>Attoukpou</I> is the product obtained when cassava mashed is fermented or not and steam cooked<I>.</I> There are no significant differences in proteins, lipids and the mineral contents of <I>Attoukpou</I> made from the two different varieties of cassava. Results showed that the moisture content, protein and lipids of the attoukpou samples ranged between 48 and 50 %, 1.2 and 1.3 g 100 g <SUP>1</SUP>, 0.2 and 0.3 g 100 g <SUP>1</SUP>, respectively. The pH value is around 3.9. The cyanide value was reduced from 123 to 9.4 mg Kg <SUP>1</SUP> for variety Bonoua and from 217-11.7 mg Kg <SUP>1</SUP> for IAC variety. Both products are slightly mineralized but phosphorus content is higher, about 35 mg g <SUP>1</SUP>. <I>Attoukpou</I> made from both cassava varieties has almost the same colour (yellowish), texture, flavour and homogeneity. It could be concluded from this experiment that processing cassava into attoukpou optimally did not reduce the cyanide enough. Value found for IAC variety is above the 10 mg Kg <SUP>1</SUP> HCN preconized by FAO.
ER  -