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

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 r...

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Autores principales:	Jean-Paul Koffi Maïzan BOUATENIN, Alfred Kohi KOUAME, Theodore N’dede DJENI, Marcellin Koffi DJE
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2019
Materias:	starter cultures organic acids standardization attieke Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/72d0f82fdebd4ab39598f8f8fbaecb85
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spelling	oai:doaj.org-article:72d0f82fdebd4ab39598f8f8fbaecb852021-12-02T19:35:52ZACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE2068-66092559-6381https://doaj.org/article/72d0f82fdebd4ab39598f8f8fbaecb852019-09-01T00:00:00Zhttp://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/655/608https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381In 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.Jean-Paul Koffi Maïzan BOUATENINAlfred Kohi KOUAMETheodore N’dede DJENIMarcellin Koffi DJEStefan cel Mare University of Suceavaarticlestarter culturesorganic acidsstandardizationattiekeFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 18, Iss 3, Pp 156-166 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	starter cultures organic acids standardization attieke Food processing and manufacture TP368-456
spellingShingle	starter cultures organic acids standardization attieke Food processing and manufacture TP368-456 Jean-Paul Koffi Maïzan BOUATENIN Alfred Kohi KOUAME Theodore N’dede DJENI Marcellin Koffi DJE ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
description	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.
format	article
author	Jean-Paul Koffi Maïzan BOUATENIN Alfred Kohi KOUAME Theodore N’dede DJENI Marcellin Koffi DJE
author_facet	Jean-Paul Koffi Maïzan BOUATENIN Alfred Kohi KOUAME Theodore N’dede DJENI Marcellin Koffi DJE
author_sort	Jean-Paul Koffi Maïzan BOUATENIN
title	ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
title_short	ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
title_full	ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
title_fullStr	ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
title_full_unstemmed	ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE
title_sort	activity of selected mixed starter cultures for specific production of three main types of attieke in côte d’ivoire
publisher	Stefan cel Mare University of Suceava
publishDate	2019
url	https://doaj.org/article/72d0f82fdebd4ab39598f8f8fbaecb85
work_keys_str_mv	AT jeanpaulkoffimaizanbouatenin activityofselectedmixedstarterculturesforspecificproductionofthreemaintypesofattiekeincotedivoire AT alfredkohikouame activityofselectedmixedstarterculturesforspecificproductionofthreemaintypesofattiekeincotedivoire AT theodorendededjeni activityofselectedmixedstarterculturesforspecificproductionofthreemaintypesofattiekeincotedivoire AT marcellinkoffidje activityofselectedmixedstarterculturesforspecificproductionofthreemaintypesofattiekeincotedivoire
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ACTIVITY OF SELECTED MIXED STARTER CULTURES FOR SPECIFIC PRODUCTION OF THREE MAIN TYPES OF ATTIEKE IN CÔTE D’IVOIRE

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