Participatory processing diagnosis for attieke in Cote d'Ivoire. Surveys on Trait Preferences, WP1 - Activity 4

Diby N’Nan A. Sylvie, Ebah Djedji Catherine, Kanon Landry, Yapi Eric, Bouniol Alexandre, Bechoff Aurélie, Adinsi Laurent, Deuscher Zoé, Koffi Christiane, N’Zue Boni. 2023. Participatory processing diagnosis for attieke in Cote d'Ivoire. Surveys on Trait Preferences, WP1 - Activity 4. Abidjan : RTBfoods Project-CIRAD, 26 p.

https://doi.org/10.18167/agritrop/00724

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/EWUUXA

Résumé : As part of activities to understand end-users' preferences, processing demonstrations were carried out in order to understand processors' demand for quality characteristics of cassava while processing different varieties. This study was done between the 9th and 12th September 2021 in Bouake, Cote d'Ivoire. Six (6) experienced processors belonging to an Attieke production unit were selected to produce attieke using 6 varieties harvested from CNRA experimental plot. The varieties are traditional cassava and hybrids, said to be of good quality (Yace and Yavo), of intermediate quality (Bocou2 and Agbable3) and less good quality (I083774 and Bocou4). Raw material characteristics were evaluated before the processing. Interviews were conducted at each step of processing using a structured questionnaire and results were analysed using SPSS 22.0. Bocou 2 and I083774, 2 hybrids, orange flesh cassava, had the highest morphological characteristics. Findings showed that attieke is produced following a 11-step process, including ferment preparation, peeling, washing, milling, fermentation, pressing, sieving, rolling, winnowing, drying, and cooking. During processing, Bocou and I083774, the orange flesh hybrids, presented the highest peeling yield (73%). They had along with Agbable32, the local variety, the highest peeling productivity (35.48 to 42.05kg/hour/operator), meaning that they are easier to peeling than other varieties. However, at the fermentation, pressing and cooking level, the hybrid I083774 scored low compared to other varieties. It has a low dry matter content. Consequently, it had the lowest fermentation, pressing and cooking yield (50% w.b. of peeled cassava, compared to 67% w.b. for Agbable3). The global process yield ranged from 37 to 48% w.b. Yace, the preferred variety had the highest global process yield. During this study, it was discovered that the quality of the end-product depends more on the control of critical points, which can be adjusted for a good outcome. The mastery of the process is therefore more important than the quality of the raw product. Although processors preferred medium size white cassava, non or less fibrous, with a high dry matter content, easy to peel and to grind.

Mots-clés libres : Cassava, Attieke, Process, Participatory diagnosis, Cassava hybrids, Yields

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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