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Attieke is an essentially flavour starchy food produced from fermented cassava root. The product is widely consumed in Burkina Faso. The objective of the present study was to investigate the biochemical and the microbiological characteristics of attieke from Burkina Faso. The samples (36) were collected from six (6) producers. Cassava dough which is used for attieke production contains from 70.67% ± 0.25% to 86.02% ± 0.2% as starch. The undesirable organic elements rate is about 1.28% ± 0.14% to 26.46% ± 0.53%. The inorganic impurities rate is about 0 to 7 ± 0.1 mg/100g. Cassava dough acidity varies from 1.8 ± 0.2 to 12.4 ± 0.1; and its pH from 3.48 ± 0.01 to 4.20 ± 0.01. Lactic bacteria are the main microorganisms involved in cassava dough fermentation (5.17 to 9.30 log cfu/g). Yeasts and molds number is low (<6.53 log cfu/g). Attieke moister is about 50.6% ± 0.00% to 55.12% ± 0.7% and its protein contents from 0.77 to 1.74 ± 0.13 g/100g. The content in lipid of attieke shows an important variation and is about 0.15 to 3.28 ± 0.32 g/100g. Carbohydrates content varies from 36.6 ± 0.04 to 47.01 ± 0.1 g/100g and its ashes content is from 140 to 780 ± 20 mg/100g. Attieke acidity and pH are less weak than cassava dough. They vary respectively from 0.92% ± 0.05% to 4.08% ± 0.57% and from 3.7 to 4.4 ± 0.01. As a main energizer food, attieke energizing value is from 161.95 to 215.26 Kcal/100g. All the attieke analyzed was exempt of aflatoxin (B1, B2, G1, G2) and ochratoxin A. The local attieke has higher acidity, fermented bacteria load, protein and minerals salt than the imported one. The process mastery is the mainly factor that determines nutritional and sanitary quality of attieke.

food and nutrition sciences

Hygienic Quality and Nutritional Value of Atti&amp;#233;k&amp;#233; from Local and Imported Cassava Dough Produced with Different Traditional Starters in Burkina Faso