Identification of hazards and critical control points during attiéké (a fermented cassava product) process in Côte d'Ivoire.

Attiéké is the major fermented plant food in Côte d'Ivoire. The aim of this study was to identify hazards and critical control points (CCP) in order to implement a HACCP system for the production of attiéké. Physico-chemical and microbiological analyses were carried out. pH of the cossettes used as raw material for attieke process was slightly acidic (6·5 ± 0·23). But attiéké produced had an acid pH (4·55 ± 0·67). The very high amount of hydrocyanic acid in cassava roots (116 ± 9·42 mg kg-1 ) was reduced to a lower value (3·4 ± 0·14 mg kg-1 ) in attiéké. It was less than the Codex Alimentarus recommended dose (10 mg kg-1 ). Microbiological analysis of the samples revealed the presence of coliforms, bacillus, Staphylococcus aureus and moulds in the intermediate products, the packaged attieke, the utensils, environment and ingredients. During the fermentation and pressing stage, the coliforms disappeared and the loads of Bacillus cereus, S. aureus and moulds were reduced. Cooking eliminated all micro-organisms except B. cereus (spores) whose load was reduced to a value of (1·1 ± 0·4)102  CFU per gram. All these micro-organisms reappeared in attiéké just after packaging. The load of micro-organisms in the packaged attiéké was lower than the Codinorm standard, CCP were cassava roots, the crushing, fermentation, and drying, cooking and packaging stage. SIGNIFICANCE AND IMPACT OF THE STUDY: This study demonstrates the great need to carry out microbiological tests frequently on attieke and even more the need to apply correct HACCP system during the production. This study will make it possible to minimize the problems encountered by women producers of attiéké, ensure consumer safety, face competition from imported starch products (wheat, rice, etc.), contribute to the opening of a small and medium-scale industrialization path for the production of attiéké and strengthen standardization on attiéké to facilitate its export.

Diversity and enzymatic profiles of indigenous yeasts isolated from three types of palm wines produced in Côte d'Ivoire.

AIMS: To investigate the genotypic diversity and enzymatic activity of yeast flora isolated from spontaneous fermenting saps of various palm trees (Borassus aethiopum, Raphia hookeri, Elaeis guineensis) tapped for palm wines. METHODS AND RESULTS: PCR-restriction fragment length polymorphism of ITS-5.8S rDNA combined to 26S rRNA gene and/or the partial ACT1 gene sequencing were applied for yeast characterization, and their enzymatic profiles assessed by using API ZYM kits. Thirteen genera and 23 species were identified, with the highest diversity (14 species) in raffia wine. Saccharomyces cerevisiae was dominant and common to all palm wines. Some potentially pathogenic yeasts were also isolated. The majority of tested strains displayed high amylo-peptidase, phosphatase, ß-glucosidase and α-glucosidase activities and esterase activity. CONCLUSIONS: Diverse yeast species colonized palm wines, among which some were related to a specific type of wine and the majority of them have the ability to digest starch, sugar, protein or lipid. SIGNIFICANCE AND IMPACT OF THE STUDY: This study is a first step in understanding the significance of indigenous yeast flora of palm wines from Côte d'Ivoire. This knowledge is important as a tool for establishing new indigenous yeast collection; which could be used for the product quality improvement and as enzyme sources for biotechnological purposes.