Journal of Food Research; Vol. 8, No. 6; 2019 ISSN 1927-0887 E-ISSN 1927-0895 Published by Canadian Center of Science and Education 18 Production Methods and Physicochemical Characteristics of Cassava Inoculum and Attiéké from Southern Côte d’Ivoire Justine Bomo Assanvo 1 , Georges N’zi Agbo 1 , Pierre Coulin 2 , Christoph Heuberger 2 & Zakaria Farah 2 1 Laboratory of Biochemistry and Food Science, Félix Houphouët Boigny University, Abidjan, Côte d’Ivoire 2 Institute of Food Science and Nutrition/Laboratory of Food Chemistry and Technology, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland Correspondence: Justine Bomo Assanvo, Laboratory of Biochemistry and Food Science, UFR Biosciences, Félix Houphouët Boigny University, Abidjan, 22 BP 582 Abidjan 22, Côte d’Ivoire. Tel: 225-0778-6755. E-mail: justinebomo2015@gmail.com Received: August 22, 2019 Accepted: September 6, 2019 Online Published: September 18, 2019 doi:10.5539/jfr.v8n6p18 URL: https://doi.org/10.5539/jfr.v8n6p18 Abstract Attiéké is a food from Côte d’Ivoire exported today in several countries. For evaluating production processes, determinant factors and quality attributes of attiéké, a production survey and a physicochemical study were carried out. The survey included 170 producers from the departments of Abidjan, Dabou and Jacqueville, major production areas. Traditional attiéké (Adjoukrou, Ebrié, Alladjan) and a commercial type Garba were investigated for physicochemical analyses. The cassava variety (98% of producers) had no effect on traditional cassava inoculum but had an impact on attiéké quality. The step of fermentation is necessary. The difference between studied attiéké related to microflora of inoculum whose identification may provide adequate explanations on the product. Respect for the various steps of manufacturing process is also essential. Physicochemicals confirmed observed differences between attiéké types. Organoleptic characteristics are criteria of differentiation between attiéké. The quality of preference is well-made grains without fibers. The results obtained also highlighted the risks faced by regular consumers of Garba due to its high cyanide content (12 mg/100g MS) compare to other attiéké (4.41 mg/100g MS). Keywords: cassava, inoculum, production, attiéké, physicochemicals, organoleptic characteristics, Côte d’Ivoire 1. Introduction Cassava, Manihot esculanta Crantz is one of the most important food crops in Côte d’Ivoire. With an estimated production of 4.54 million tonnes in 2016 (FAO, 2018), and a consumption of 100-110 kg / year per inhabitant living in urban areas, cassava plays a crucial role in food security of both rural and urban populations as well as job and incomes for the involved actors. According to FAO data, between 45 and 50% of Ivorian cassava production go to urban markets. Mainly consumed in the forms of placali (fermented dough) and attiéké (steamed semolina), cassava occupies a dominant place in culinary habits of Ivorians (Anonymous 1, 2016). Several varieties of cassava exist and can be classified into three broad groups according to the root content in cyanogenic glucosides. These products are found in high doses in bitter varieties, justifying their transformation before consumption (Assanvo et al., 2017). Thus, toxic cassava varieties are used in manufacturing many fermented products, because of a better technological transformation aptitude. Among these traditional foods, attiéké remains the most consumed food (Assanvo, Agbo, Behi, Coulin, & Farah, 2006) Cyanide detoxification occurs when plant tissue is disrupted and glycosides, known as lydene and lotaustraline, after disruption of the root cell structure, come into contact with B-glycosidases found in distinct intracellular compartments in intact tissue, being cleaved and producing glucose and α-hydroxynitriles. The latter, when catalyzed by hydrrixinitrile lyase, transforms into HCN and corresponding ketones in a process called cyanogenis (Cagnon, Cereda, & Pantarotto, 2002). Originally, Attiéké was prepared and consumed exclusively in a restricted ethno-cultural setting in the Ivorian lagoon complex where the Adjoukrou, Ebrié, Alladjan, Avikam, Aizi and Neo ethnic groups live. Of these, Adjoukrou, Ebrié and Alladan remain the largest producers and consumers. However, the product has overflowed its original environment and is now consumed throughout the country and even beyond its borders