Chemical and Organoleptic Properties of Attoukpou Made from Two Cassava (Manihot esculenta Crantz) Varieties, Bonoua and IAC

Chemical and organoleptic properties of attoukpou made from two cassava, (Manihot esculenta Crantz) varieties, Bonoua and IAC were studied. Attoukpou is the product obtained when cassava mashed is fermented or not and steam cooked. There are no significant differences in proteins, lipids and the mineral contents of Attoukpou made from the two different varieties of cassava. Results showed that the moisture content, protein and lipids of the attoukpou samples ranged between 48 and 50 %, 1.2 and 1.3 g 100 g 1, 0.2 and 0.3 g 100 g 1, respectively. The pH value is around 3.9. The cyanide value was reduced from 123 to 9.4 mg Kg 1 for variety Bonoua and from 217-11.7 mg Kg 1 for IAC variety. Both products are slightly mineralized but phosphorus content is higher, about 35 mg g 1. Attoukpou made from both cassava varieties has almost the same colour (yellowish), texture, flavour and homogeneity. It could be concluded from this experiment that processing cassava into attoukpou optimally did not reduce the cyanide enough. Value found for IAC variety is above the 10 mg Kg 1 HCN preconized by FAO.