@article{ajfst2018642,
author={{Marina, KOUAKOU Christelle and Albarin, GBOGOURI Grodji and Cath¨¦rine, EBAH-DJEDJI},
title={Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (<i>Atti¨¦k¨¦</i>) Enriched with Soy Flour},
journal={American Journal of Food Science and Technology},
volume={6},
number={4},
pages={138--144},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/4/2},
issn={2333-4835},
abstract={<i>Atti¨¦k¨¦</i> is a fermented and steamed cassava semolina made in C?te d¡¯Ivoire. It is an excellent source of energy, but it contains a low quantity of proteins and micronutrients. This study was carried out to evaluate the nutritional value and sensory properties of soy-enriched<i> atti¨¦k¨¦</i>. Pearson¡¯s square method was used to determine the cassava and soy proportions. Three soy flours were combined with cassava in proportions ranging from 8 to 30%. The ferment contents and fermentation duration were ranged from 6 to 12% and from 12 to 24 hours respectively. Chemical and sensory characteristics of soy-enriched<i> atti¨¦k¨¦</i> formulations were determined according to standard methods. Results showed that protein contents (1.24 to 12.33%), fat (0.26 to 3.42%), ash (0.60 to 1.83%) and energy (352.50 to 378.73 Kcal/100 g) of soy-enriched<i> atti¨¦k¨¦</i> were increased significantly in relation to their soybean contents. Moreover, addition of soy flour induced a significant increase of the pH from 4.46 to 5.18; while increase of ferment content and fermentation duration decreased it from 4.46 to 4.10. The incorporation of soy flours increased the stickiness of <i>atti¨¦k¨¦</i> which is less valued by consumers whereas increasing ferment and fermentation duration improved this parameter. In addition, beyond 10% of ferment added and 18 hours of fermentation duration, the sourness of soy-enriched <i>atti¨¦k¨¦</i> was more accentuated. The pre-cooked soy flour added to cassava before fermentation process gave the most acceptable foods compared to soy flour that had undergone fermentation process and that was obtained with soy residue. This work suggests that addition of pre-cooked soy flour to <i>atti¨¦k¨¦</i> and adequate fermentation improve both nutritional value and sensory properties of soy-enriched <i>atti¨¦k¨¦</i>.},
doi={10.12691/ajfst-6-4-2}
publisher={Science and Education Publishing}
}