Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L)

COULIBALY Tiémoko¹, FONANA Ibrahim^2, and BIEGO Godi Henri Marius Adielou¹

¹Laboratory of Biotechnology, Agriculture and Development of Biological Resources, Biosciences, Training and Research Unit, Félix Houphouët-Boigny University, Abidjan, Ivory Coast

²Training and Research Unit (faculty) of Agriculture, Fisheries Resources and Agro-food industry, University of San Pedro, San Pedro, Ivory Coast

Cite this paper:
COULIBALY Tiémoko, FONANA Ibrahim and BIEGO Godi Henri Marius Adielou. Organoleptic Characteristics of Attiekes (Manihotesculenta root semolina) Enriched with Moringa Leaf (Moringa oleifera Lam), Curcuma Rhizomas (Curcuma longa Linnaeus) and Caju Almond Paste (Anacardiumoccidentale L). American Journal of Food Science and Technology. 2025; 13(5):114-121. doi: 10.12691/ajfst-13-5-2

Abstract

The Attiéké (semolina from the root of the Manihotesculentaplant) has become one of the most widely consumed foods in several African countries, particularly Côte 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 attiéké 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 attiékés. The aim of the present study is to evaluate the organoleptic characteristics of Agbodjama Attiéké enriched with Moringa oleiferaleaves, turmeric rhizomes and cashew kernels. Based on a central composite design (CCD), 15 samples of enriched Agbodjama Attiéké 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 < 0.001) from 0/9 to 7.33±0.16/9. The fresh Attiéké aroma was perceived with an intensity ranging from 4.98± 0.45/9 (MCA12) to 6.25± 0.07/9 (AT) significantly higher (p < 0.001) than the aromas ofturmeric, moringa and cashew almond. The fresh Attiéké aroma of samples MCA4 (5.39±1.83/9), MCA6 (5.36± 0.24/9) and MCA8 (5.85± 0.29/9)is statistically identical to that of the control sample AT (6.25± 0.07/9). Scores obtained for attributes such as homogeneity, grain size and binding, as well as sweetness and sourness in the enriched attiéké samples (MCA2, MCA4 and MCA6) remain statistically (P > 0.05) similar to those of the control agbodjama attiéké.On the other hand, 96% of those surveyed accept the Attiéké Agbodjama presented, and 4% of consumers surveyed neither reject nor accept them. In particular, MCA4 Attiéké Agbodjama is generally considered pleasant by consumers. Indeed, 98% of tasters surveyed approve of MCA4-enriched Attiéké Agbodjama. Consequently, it could be considered as a possible alternative to normal commercial Attiéké Agbodjama. However, due to their enrichment with proteins, minerals and vitamins, it is necessary to estimate their contribution in terms of essential nutrients.

Keywords:
Enriched Agbodjama Attiéké Moringa Turmeric Cashew kernel Organoleptic characteristics

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