Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour

KOUAKOU Christelle Marina^{1, 2}, GBOGOURI Grodji Albarin^1, and EBAH-DJEDJI Cathérine²

¹Department of Food Science and Technology, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire

²National Centre of Agricultural Research, 08 BP 881 Abidjan 08, Abidjan, Côte d’Ivoire

Cite this paper:
KOUAKOU Christelle Marina, GBOGOURI Grodji Albarin and EBAH-DJEDJI Cathérine. Enhancement of Nutritional Value and Sensory Properties of Fermented Cassava Semolina (Attiéké) Enriched with Soy Flour. American Journal of Food Science and Technology. 2018; 6(4):138-144. doi: 10.12691/ajfst-6-4-2

Abstract

Attiéké is a fermented and steamed cassava semolina made in Côte 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 attiéké. 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 attiéké 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 attiéké 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 attiéké 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 attiéké 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 attiéké and adequate fermentation improve both nutritional value and sensory properties of soy-enriched attiéké.

Keywords:
attiéké soy flour enrichment fermentation nutritional value sensory properties

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Ministère Ivoirien de l’Agriculture et du Développement Rural (MIADR) (2017). La production de manioc en Côte d’Ivoire. http://lepaysan.ci/production-de-manioc-cote-divoire-estimee-a-45-millions-de-tonnes-2016.
[2]	Caransa, A., Simplified Economical Cassava Starch Process, Starch, 32, 48-54, 1980.
[3]	Diallo, Y., Gueye, T.M., Sakho, M., Darboux, G.P., Kane, A., Barthelemy, J.P. and Lognay, G., Importance nutritionnelle du manioc et perspectives pour l’alimentation de base au Sénégal (synthèse bibliographique), Biotechnologie, Agronomie, Société et Environnement, 17 (4), 634-643, 2013.
[4]	Mlingi, N.L.V., Assey, V., Swai, A., Mc Larty, D., Karle, H. and Rosling, H., Determinants of cyanide exposure from cassava in kunzo-affected population in northern Tanzania, Journal of Food Sciences Nutritionals, 44, 137-144, 1993.
[5]	Guira, F., Evaluation des valeurs nutritive et sanitaire d’attiéké issu de différentes pâtes de manioc importées ou produites localement à partir de différents ferments, Diplôme d’Etudes Approfondies en Biotechnologies, Burkina Faso, 2013, 79 p.
[6]	Stupak, M., Vanderschuren, H., Gruissem, W. and Zhang, P., Biotechnological approaches to cassava protein improvement, Trends Food Science and Technology, 17, 634-641, 2006.
[7]	Assanvo, J.B., Agbo, G.N., Behi, Y.E.N., Coulin, P. and Farah, Z., Microflora of traditional starter made from cassava for “Attiéké” production in Dabou (Côte d’Ivoire), Food Control, 17, 37-41, 2006.
[8]	Djeni, N.T., Kouamé, A.K., Bouatenin, J.-P.K.M., N’Guessan, F.K. and Dje M.K., Process of attieke production in Côte d’Ivoire: new trends, updates and effects on quality and preference of the food, International Journal of Advanced Research, 2 (8), 644-653, 2014.
[9]	Krabi, E.R., Assamoi, A.A. and Ehon, A.F., Production d’attiéké (couscous à base de manioc fermenté) dans la ville d’abidjan, European Scientific Journal, 11 (15), 277-292, 2015.
[10]	Olaf, M., Krawinkel, M., Ahmad, H., Liaqat, P., Paracha, P., Qayyum, A. and Uppal, M.A., Malnutrition and health in developing countries, Canadian Medical Association Journal 2, 173 (3), 279-286, 2005.
[11]	Food and Agriculture Organization of the United Nations. (2010). The State of Food Insecurity in the World Addressing food insecurity in protracted crises 2010 Key messages. Notes. Retrieved from http://www.fao.org/docrep/013/i1683e/i1683e.pdf.
[12]	Berger, J., Enrichissement des aliments en micronutriments: élément d'une stratégie intégrée de lutte contre les carences en micronutriments, en particulier en fer, dans les pays en développement, 2ème Atelier international, Voies alimentaires d’amélioration des situations nutritionnelles, Ouagadougou, 2003, 564-576.
[13]	Kalimbira, A.A., Mtimuni, B.M. and Mtimuni, J.P., Effect of incorporating legumes on nutritive value of cassava-based complementary foods, Bunda Journal of Agriculture, Environmental Science and Technology, 2, 13-21, (2004).
[14]	Tu, V.P., “Pour moi, le goût du soja n'est pas une barrière à la consommation. Et pour vous ?” : Effet de la culture sur les croyances, attitudes et préférence vis-à-vis des produits à base de soja. Sociology. Université de Bourgogne ; VIETNAM - Institut Polytechnique de Hanoï. French. <NNT : 2010DIJOS089>. <tel-00750851> ; 2010, 146 p.
[15]	Zannou-Tchokoi, V.J., Bouaffou K.G.M., Kouame, K.G. and Konan, A.B., Étude de la valeur nutritive de farines infantiles à base de manioc et de soja pour enfant en âge de sevrage, Bulletin de la Société Royale des Sciences de Liège, 80, 748-758, 2011.
[16]	Lecerf, J.-M., Vegetable oils: Particularities and usefulness, Médecine des maladies Métaboliques, 5 (3), 257-262, 2011.
[17]	Demaison, L. and Moreau, D., Dietary n-3 polyunsatured fatty acids and coronary heart disease-related mortality: a possible mechanism of action, Cell Mol Life Sci, 5, 463-477, 2002.
[18]	Lokuruka, M., Soybean nutritional properties: The good and the bad about soy foods consumption-A Review, African Journal of Food Agriculture, Nutrition and Development, 10 (4), 2439-2459, 2010.
[19]	Essia, N.J.-J., Kouebou, C.P. and Djoulde, D.R.J., Enrichissement protéique de l’attiéké (semoule à base de manioc): comparaison de deux sources protéiques, Saccharomyces cerevisiae et Voandzeia subterranea (pois de terre), 2ème Atelier international, Voies alimentaires d’amélioration des situations nutritionnelles, Ouagadougou, 23-28 / 11 / 2003, 2003, 589-598.
[20]	Oluwamukomi, M.O. and Jolayemi, O.S., Physicothermal and pasting properties of soy-melon-enriched “gari” semolina from cassava, Agricultural Engineering International: CIGR Journal, 14 (3), 105-116, 2012.
[21]	Otegbayo, B.O., Fokake, O.S. and Alalade, T., Functional properties of soy-enriched tapioca, African Journal of Biotechnology, 12 (22), 3583-3589, 2013.
[22]	Adeniyi, P., Obatolu, V.A., Bakare, A.D., Lawal, S.B., Bolaji, A.T. and Banjo, O.A., Fortification of Carbohydrate-rich Foods (Spaghetti and Tapioca Pearls) with Soybean Flour, a Timely and Evergreen Necessity. Journal of Food Security, 5 (2), 43-50, 2017.
[23]	Oluwamukomi, M.O., Chemical and Sensory Properties of Gari Fortified with Sesame Seed Flour (Sesamum Indicum L.). FUTA Journal of Research in Sciences, 2015 (1): 123-131, 2015.
[24]	Ogunlakin, G.O., Olanipekun, B.F., Okpor, J.M. and Ajayeoba, T.A., Effect of Soybeans Treatment on Some Quality Parameters of Soy-Gari, Donnish Journal of Food Science and Technology, 1 (1), 001-005, 2015.
[25]	Ezinwanyi, A.Y. and Ndaeyo, E.N., Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours, International Journal of Nutrition and Food Sciences, 6 (2), 105-110, 2017.
[26]	Lee I.C., Animal Nutrition Handbook (Second Revision), https://umkcarnivores3.Files.wordpress.com/2012/02/animal-nutrition2.pdf., 2009, 552p.
[27]	AOAC, Official methods of analysis, 15th Edn. Association of Official Analytical Chemists, Washington, 1990, 774 p.
[28]	FAO. Food energy – Methods of analysis and conversion factors: Report of a technical workshop, Rome, 2002. FAO Food and Nutrition Paper No. 77. 2003.
[29]	Watts, B.M., Ylimaki, G.L., Jeffery, L.E. and Elias, L.G., Méthodes de base pour l'évaluation sensorielle des aliments, International Development Research Centre, 1989, 159 p.
[30]	Kolapo, A.L. and Sanni, M.O., A comparative evaluation of the macronutrient and micronutrient profiles of soybean-fortified gari and tapioca, Food and Nutrition Bulletin, 30 (1), 90-94, 2009.
[31]	Yeo, G., Potentialités à la transformation du manioc en Afrique de l’Ouest. Actes de l'Atelier “Potentialités à la transformation du manioc en Afrique de l'Ouest”-Abidjan, 4-7 Juin 2007, 2007, 48-79.
[32]	Eke, U.B., Owalude, S.O. and Usman, L.A., Enrichment of a Cassava Meal (Gari) with Soyabean Protein Extract, Advances in Natural and Applied Sciences, 2 (2) 60-62, 2008.
[33]	Yao, K.J., Koffi, R.A. and Aboua, F., Composition of dehydrated attiéké powder, Tropical Science, 46 (4), 224-226, 2006.
[34]	Gnagne, A.B.G., Koffi, K.E., Assanvo, B.J. and Soro, S., Influences de la congélation et du séchage de l’attiéké sur ses caractéristiques physico-chimiques et organoleptiques, International Journal of Biological and Chemical Sciences, 10 (2), 808-819, 2016.
[35]	Folake, O.S., Bolanle, O.O. and Titilope A., Nutrient and Anti-Nutrient Content of Soy-Enriched Tapioca, Food and Nutrition Sciences, 3: 784-789, 2012.
[36]	Sotomey, M., Ategbo, E.-A.D., Mitchipke, E.C., Gutierrez, M.-L. and Nago, M.C. Innovation et diffusion des produits alimentaires en Afrique : l’attiéké au Benin. Alimentation. Savoir-faire et Innovation en Agroalimentaire en Afrique de l’Ouest, CIRAD, 2001, 97 p.
[37]	Labat, E., Le soja: influence de sa consommation sur la santé humaine et conséquences de l’expansion de sa culture au niveau mondial. Mémoire de doctorat, Université Toulouse III Paul Sabatier-faculté des sciences pharmaceutiques, 2013, 104 p.
[38]	CODINORM NI 484, Attiéké – spécifications. Projet de norme ivoirienne, 2013, 6 p.
[39]	Akely, P. M. T., Amani, G., Nindjin, C., Azouma, O. and Kouassi, M., Optimisation du semoulage de la pâte de manioc fermentée (Manihot esculenta CRANTZ) au moyen d’un semouleur semi-industriel (SSI), Actes de l'Atelier “Potentialités à la transformation du manioc en Afrique de l'Ouest”, 2007 145-149.
[40]	Adesokan, I.A., Fawole, A.O., Ekanola, Y.A., Odejayi, D.O. and Olanipekun, O.K., Nutritional and sensory properties of soybean fortified composite ogi – A Nigerian fermented cereal gruel. African Journal of Microbiology Research, 5 (20), 3144-3149, 2011.
[41]	Emire S.A. and Buta M.B., Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food, Journal of Food Processing and Technology, 6 (11), 507.
[42]	Guira, F., Tankoano, A. and Savadogo A., African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review, International Journal of Current Microbiology and Applied Sciences, 5 (10), 664-687, 2016.
[43]	Afoakwa, E.O., Kongor, E.J., Annor, G.A. and Adjonu, R., Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food, International Journal of Food Sciences and Nutrition, 61 (5), 449-462, 2010.
[44]	Akubor, P.I. and Badifu, G.I.O., Chemical composition, functional properties and baking potentiel of African breadfruit kernel and wheat flour blends, International Journal of Food Sciences and Technology, 39, 223-229, 2004.
[45]	Adegunwa, M.O., Sanni, L.O. and Maziya-Dixon, B., Effects of fermentation length and varieties on the pasting properties of sour cassava starch, Proc. 11th ISTRC-AB Symp Kinshasa, DR Congo, 4-8 October 2010, 476-485.
[46]	Houssou, P.A.F., Padonou, S.W., Vodouhe, M.C.D.N., Djivoh, H., Dansou, V., Hotegni, A.B. and Metohoue, R., Amélioration de la qualité de yêkè-yêkè (couscous de maïs) par enrichissement aux différentes légumineuses au Bénin. International Journal of Innovation and Applied Studies, 16 (3), 573-585, 2016.
[47]	Kouassi, B.Y., Traoré, A. and Sirpé, G., Transformation et consommation des denrées alimentaires en Afrique de l’ouest centrale. Burkina Faso, Côte d’Ivoire et Ghana, KARTHALA Editions, 2008, 180 p.
[48]	Mezroua, L., Etude de la qualité culinaire de quelques couscous industriels et artisanaux et effet d’adjonction de la matière grasse durant la cuisson. Magister en Sciences Alimentaires, Université Mentouri Constantine, Algérie, 2011, 139 p.
[49]	Serrem, C., Henriette, L, de Kock, and Taylor, J., Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour, International Journal of Food Science and Technology, 46, 74-83, 2011.
[50]	Banureka, VD and Mahendran, T., Formulation of wheat-soybean biscuits and their quality characteristics, Tropical Agricultural Research and Extension, 12 (2), 62-66, 2009.