期刊名称：American Journal of Food Science and Technology
印刷版ISSN：2333-4827
电子版ISSN：2333-4835
出版年度：2018
卷号：6
期号：4
页码：138-144
DOI：10.12691/ajfst-6-4-2
出版社：Science and Education Publishing
摘要：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.
