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L’ attieke , produit de transformation du manioc le plus consomme en Cote d’Ivoire, a une courte duree de conservation. Les effets de la congelation et du sechage ont ete evalues sur 20 lots de 6 kg d’echantillons d’ attieke dont 10 lots d’ attieke frais, 5 lots d’ attieke frais congele et 5 lots d’ attieke frais seche. Un echantillon d’ attieke a ete conserve au congelateur pendant 7 jours a – 20 °C, tandis qu’un autre echantillon a ete seche. Au huitieme jour, les deux echantillons conserves ont ete reconstitues. Leurs caracteristiques physico-chimiques et organoleptiques ont ensuite ete determinees et comparees a celles de l’ attieke frais. Les resultats des travaux ont montre que les deux methodes de conservation utilisees ont entraine une baisse des taux d’acide cyanhydrique, de cendres, de matiere seche, d’acidite totale et de pH par rapport a ceux de l’ attieke frais. L’ attieke congele reconstitue a presente de legeres variations de pH, de cendres et de matiere seche par rapport a l’ attieke frais et fut mieux apprecie par 32% des degustateurs contre 10% pour l’ attieke  seche reconstitue. Ces resultats montrent que la congelation est la methode de conservation qui preserve mieux les caracteristiques physico-chimiques et organoleptiques de l’ attieke . © 2016 International Formulae Group. All rights reserved. Mots cles: Congelation, sechage, physico-chimique, organoleptique English Title: Influences of freezing and drying of attieke on its physicochemical and organoleptic characteristics English Abstract Attieke , the most consumed product from cassava transformation has a short preservation time. Freezing and drying effects were assessed on 20 batches of 6 kg of attieke samples with 10 batches of fresh attieke , 5 batches of frozen attieke and 5 batches of dried attieke . An attieke sample has been stored in freezer within 7 days at – 20 °C, when another one was dried. On the eighth day, the two preserved samples were reconstituted before tasting. Physicochemical and organoleptic parameters were determined and compared to those of fresh attieke . Results show that the two preservation methods used caused the decrease of rate of cyanhydric acid, ashes, dry matter, total acidity and pH, compared to those of fresh attieke . Frozen attieke reconstituted presents light decrease of pH, ashes and dry matter compared to fresh attieke and was more appreciated by tasters. 32% versus 10% for dried attieke reconstituted. Results show that freezing is the best preservation method of physicochemical and organoleptic parameters of attieke . © 2016 International Formulae Group. All rights reserved. Keywords: Freezing, drying, physicochemical, organoleptic

Influences de la congélation et du séchage de l’<i>attiéké</i> sur ses caractéristiques physico-chimiques et organoleptiques