@article{ajfst20251352,
author={{Ti¨¦moko, COULIBALY and Ibrahim, FONANA and Adielou, BIEGO Godi Henri Marius},
title={Organoleptic Characteristics of Attiekes (<i>Manihotesculenta</i> root semolina) Enriched with Moringa Leaf (<i>Moringa oleifera</i> Lam), Curcuma Rhizomas (<i>Curcuma longa</i> Linnaeus) and Caju Almond Paste (<i>Anacardiumoccidentale L</i>)},
journal={American Journal of Food Science and Technology},
volume={13},
number={5},
pages={114--121},
year={2025},
url={https://pubs.sciepub.com/ajfst/13/5/2},
issn={2333-4835},
abstract={<b>  </b>The Atti¨¦k¨¦ (semolina from the root of the <i>Manihotesculenta</i>plant) has become one of the most widely consumed foods in several African countries, particularly C?te d'Ivoire. This staple food is low innutrients and generally covers only a small proportion of daily nutrient requirements (vitamins, amino acids, fatty acids, and essential minerals). Increasingly, enrichment of atti¨¦k¨¦ with other vegetable sources rich in protein, lipid, essential minerals and vitamins is being recommended. Therefore, very little data is available on the organoleptic characteristics of these enriched atti¨¦k¨¦s. The aim of the present study is to evaluate the organoleptic characteristics of Agbodjama Atti¨¦k¨¦ enriched <i>with Moringa oleifera</i>leaves<i>, turmeric rhizomes and cashew kernels</i>. Based on a central composite design (CCD), 15 samples of enriched Agbodjama Atti¨¦k¨¦ and a control samplewere formulated. Different sensory profiles were established. Next, a hedonic test was carried out to quantify the degree to which consumers enjoyed or disliked the formulations.The ratings attributed to the various sensory attributes vary significantly (p &lt; 0.001) from 0/9 to 7.33¡À0.16/9. The fresh Atti¨¦k¨¦ aroma was perceived with an intensity ranging from 4.98¡À 0.45/9 (MCA12) to 6.25¡À 0.07/9 (AT) significantly higher (p &lt; 0.001) than the aromas ofturmeric, moringa and cashew almond. The fresh Atti¨¦k¨¦ aroma of samples MCA4 (5.39¡À1.83/9), MCA6 (5.36¡À 0.24/9) and MCA8 (5.85¡À 0.29/9)is statistically identical to that of the control sample AT (6.25¡À 0.07/9). Scores obtained for attributes such as homogeneity, grain size and binding, as well as sweetness and sourness in the enriched atti¨¦k¨¦ samples (MCA2, MCA4 and MCA6) remain statistically (P > 0.05) similar to those of the control agbodjama atti¨¦k¨¦.On the other hand, 96% of those surveyed accept the Atti¨¦k¨¦ Agbodjama presented, and 4% of consumers surveyed neither reject nor accept them. In particular, MCA4 Atti¨¦k¨¦ Agbodjama is generally considered pleasant by consumers. Indeed, 98% of tasters surveyed approve of MCA4-enriched Atti¨¦k¨¦ Agbodjama. Consequently, it could be considered as a possible alternative to normal commercial Atti¨¦k¨¦ Agbodjama. However, due to their enrichment with proteins, minerals and vitamins, it is necessary to estimate their contribution in terms of essential nutrients.},
doi={10.12691/ajfst-13-5-2}
publisher={Science and Education Publishing}
}