2 research outputs found
Recommended from our members
Use of sensory and physico-chemical parameters to understand consumer perception of attiéké, a fermented cassava product
Background: Cassava breeding research programs focused initially on agronomic performance but in recent years they have con-sidered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attiéké, a fermented and granular product, so it is necessary to determine criteria used by attiéké processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attiéké pro-duction process, the criteria associated with the quality of attiéké, the sensory drivers of consumer acceptance, and their thresholds. Results: The total processing yield of attiéké varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attiéké required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attiéké varied depending on the cassava variety. Ten discriminating sensory attributes of attiéké were identified. Consumer testing showed that overall liking for attiéké was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67–2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for ‘mouth feel sensation’. Attiéké dry matter correlated positively with cohesiveness and moldability. Conclusions: Several potential solutions are discussed to improve the adoption of cassava varieties for attiéké production. How-ever, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attiéké in addition to sourness
Effect of conservation methods on the mineral contents of some maize varieties (Zea mays L.) produced in Côte d’Ivoire
Objective: The aim of this study was to evaluate the effect of conservation methods on the mineral content of some maize varieties during post-harvest storage. To meet the needs for the human and animal consumption, it is necessary to determine the mineral contents of raw materials.Methodology: Eight maize varieties, including two local varieties used as controls (“Violet de Katiola” and AC176) and six improved varieties (Obatanpa, MDJ, EV8728, GMRP18, Acr97TZLcomp-1w and Acr97TZLcomp-1wsynth), produced by the Centre National de Recherché Agronomique (CNRA), were stored according to three preservation methods (granary, attic and jute bag) during 120 days. Sampling was performed every 30 days, followed by chemical analyses.Results: The ash contents of local varieties were better preserved in the granary than in the attic or the jute bag because no significant variation was observed at the end of the preservation time. In improved varieties, all the ash contents varied. Concerning constitutive minerals, magnesium and calcium contents were preserved in all varieties respectively during 30 and 120 days of storage in the granary, the attic and the jute bag. On the other hand, some variations were observed for potassium and phosphorus contents. For example, “Violet de Katiola” potassium content was best preserved in the jute bag during 120 days; AC176 and EV8728 potassium contents were best preserved in the attic respectively during 90 days and 60 days. The three preservation modes were suitable to maintain ACr97 comp1wsynth potassium content between 60 and 120 days; but in this variety, phosphorus was best preserved in the attic during 90 days.Conclusion: The three modes of maize grain storage were suitable to preserve magnesium and calcium contents of local and improved varieties and Acr97TZLcomp1-wsynth potassium content.Keywords: Maize, variety, mineral content, preservation, period, Côte d’Ivoire