TY  - JOUR
T1  - Biochemical and Microbiological Changes of Cassava Dough Fermenting in Different Temperature Conditions
AU - , Dje Koffi Marcellin AU - , Djeni N`Dede Theodore AU - , Toka Marie AU - , Aka Solange 
JO  - Journal of Food Technology
VL  - 6
IS  - 3
SP  - 114
EP  - 119
PY  - 2008
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2008.114.119
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2008.114.119
KW  - Fermentation
KW  -cassava dough
KW  -traditional starter
KW  -attieke
KW  -temperature
AB  - 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.
ER  -