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Attieke is fermented cassava semolina steamed and consumed with proteins and vegetables. From Ivorian traditional origin, its popularity is increasing in Africa and production networks are developing. However, the growth of attieke industry is still curbed by lack of technical skills of producers and irregular quality, depending on cassava variety, processing and inoculum. In the present study, a traditional inoculum and four cassava varieties (two improved local (IAC and Bonoua) and two improved sweet ones from Nigeria (Olekanga and TMS 4 (2) 1425)) were used for producing attieke Ebrie. For the sensorial evaluation of prepared attieke, qualitative sensory profiling was used. The sensory quality descriptors where quantitatively measured by a trained sensory panel. With this method the most important quality criteria of attieke were judged. These quality criteria were selected with the aid of surveys on its production and consumption. The relationships between sensory attributes of the four attieke prepared of the different cassava varieties and biochemical characteristics were studied. Sensory analysis revealed that the four attieke were cream-colored products with sweet and/or sour tastes, made of cohesive and well-formed grains of different sizes, with an odor of fermentation specific to attieke and showing a firm texture. The differences between sensory profiles of the four attieke produced from four cassava varieties (12 months growth) concern only some descriptors of quality. Pearson correlation coefficients between physicochemical descriptors of quality showed that biochemical parameters may help predict organoleptic characteristics of attieke Ebrie (pH-size of grains: r = 0.99; pH-acidity: r = −0.92; acidity-rounded grains: r = −0.98: starch-cohesion between grains: r = −0.96; starch-sweet: r = −0.95; starch-granulous: r = 0.97, total sugar-yellow color: r = 0.96; total sugar-aroma of attieke: r = 0.96; reducing sugar-odor of attieke: r = 0.95; cyanide-fibrous: r = 0.95).

Sensory Profiling and Hedonic Evaluation of Attiéké from Local and Improved Cassava Varieties