Process of attieke production in Côte d’Ivoire: new trends, updates and effects on quality and preference of the food

Attieke, the most consumed cassava product in Côte d’Ivoire continues to increase in production due to the increasing urban demand and export market potential. Therefore, many small scale processors are involved in the production of attieke with the potential for quality diversification. The present study aims at generating data that can produce useful information on the new trends in attieke production processes and their effect on its quality. Studies were carried out on attieke samples from selected processing units within seven areas of Côte d’Ivoire from September to December 2012, and data were collected using questionnaire and observation checklist, sensory and chemical analyses. The results showed that attieke, just like its traditional inocula were prepared following a single process in all production areas, with the exception of Abidjan production units where process differed from the others by an additional sieving step. However, differences were located in the practice of each unit operation, particularly for raw material (cassava varietes), fermentation and steaming length. Despite the uniqueness of attieke and its inoculum production processes as nowadays practiced in different production areas, product quality is highly variable and differently appreciated by consumers. Attieke from Dabou, Abidjan and Jacqueville, cities with people at the origin of attieke remains the most popular.