Mechanical pressing and semolina preparation from fermented cassava paste during "attiéké" (yucca flour) processing

Journal of Food Engineering

Volumn 101, Issue 4, 2010, Pages 343-348

  Akely, Pierre Martial Thierry ^a   Azouma, Ouézou Yaovi ^b   Amani, N'Guessan Georges ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

^b UNIVERSITY OF LOMÉ   (Togo)

Author keywords

Atti k ; Cassava; Deliquoring; Fermented paste; Mechanical pressing; Mechanical semolining

Indexed keywords

CASSAVA; DELIQUORING; FERMENTED PASTE; MECHANICAL PRESSING; MECHANICAL SEMOLINING;

OPTIMIZATION;

MANIHOT ESCULENTA; SEMOLINA;

EID: 77956185308     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.07.011     Document Type: Article

References (26)

1. AACC, 2000. Approved methods: 08-12; 10-10B; 32-40; 44-15A; 54-21; 55-30; 56-81B. American Association of Cereal Chemists, St Paul, MN, pp. 6-20.
2. F. Aboua Optimization of traditional fermentation of cassava Tropical Science 35 1995 68 75
3. F. Aboua, E. Konan, A. Kossa, F. Agro, and A. Kamenan Evolution des teneurs d'acide cyanhydrique et l'acide oxalique au cours de la transformation du manioc en attieke Agronomie Africaine. Centre Ivoirien de Recherches Technologiques, Abidjan (Côte d'Ivoire) 12 1989 117 122
4. O.O. Ajibola Mechanical dewatering of cassava mash Transactions of ASAE 30 2 1987 539 542
5. P.M.T. Akely, N.G. Amani, O. Azouma, and C. Nindjin Influence of pressing force on physicochemical and sensory quality of fermented cassava mash and attieke semolina Food ©2008 GlobalScience Books 2 1 2008 48 51
6. Amani, N.G., Kamenan, A., 2003. Nutritional potentialities and Traditional process of starchy crops in the Côte d'Ivoire: 2nd International Workshop. Food-based approaches for a healthy nutrition in West Africa: the role of food technologists and nutritionists, Ouagadougou Burkina Faso, 152p.
7. W.K.A. Amoa Awua, F.E. Appoh, and M. Jakobsen Lactic acid fermentation of cassava dough into agbelima International Journal of Food Microbiology 31 1996 87 98
8. AOAC, 1999. Official Methods of Analysis (16th Ed.), Association of Official Analytical Chemists, Détermination de la matire sche ou de l'humidité dans les aliments. Washington, DC, vol. 82, N 4, 935.29.
9. A.B. Bakam, M. Kor Ndikontar, and N.I. Konfor Essais de stabilisation de la laterite avec les fibres cellulosiques African Journal of Science and Technology Science and Engineering Series 5 1 2004 22 28
10. Bimbenet, J.J., Duquenoy, A., Trystram, G., 2002. Génie des procédés alimentaires: des bases aux applications (Industries agroalimentaires) RIA édition Dunod (2), p552.
11. M. Bokanga Compendium on post-harvest operations 2001 International Institute of Tropical Agriculture
12. M. Bokanga, and E. Otoo Cassava based foods: how safe are they? H. Ofori, S.K. Hahn, Proceedings of the 9th Symposium of the International Society for Tropical Root Crops 1994 Wageningen Netherlands 225 232
13. Chastain, J., Lucas, W., Albrecht, J., Pardue, J., Adams, J., Moore, K., 1998.Solids and Nutrient Removal from Liquid Swine Waste Using a Screw Press Separator; ASAE Paper No. 984110. Presented at the ASAE Annual International Meeting. Orlando, Fl. July, 1998.
14. Christoph, H., 2005. Cyanidecontent of cassava and fermented products with focuson attieke and attieke garba. Diss. ETH No. 16247 for the degree of Doctor of Natural Sciences Dipl. Lm.-Ing. ETH Swiss Federal Institute of Technology zyrich, p.111.
15. P. Coulin, Z. Farah, J. Assanvo, H. Spillmann, and Z. Puhan Characterization of the microflora of attieké, a fermented cassava product, during traditional small-scale preparation International Journal of Food Microbiology 106 2006 131 136
16. FAO stat, 2006. Perspectives de l'alimentation 2007. Analyse des marchés mondiaux. Systme mondial d'information et d'alerte rapide sur l'alimentation et l'agriculture (SMIAR) Division du commerce international et des marchés (EST), FAO © Rome. FIAT/PANIS, pp. 1-71.
17. GenStat 11 ed., 2008. GenStat 11 - VSN International- Software for bioscience Vs Ni VSN - co uk.
18. Gerald, K.A., 2008. Root and Tuber improvement and marketing Programme (RTIMP) Ministry of Food and Agriculture/ IFAD Final Report. Data base on Cassava Equipment Makers and Cassava Equipment Prototypes in Ghana / Nigeria. IFAD, pp. 1-30.
19. M.C. Mathlouthi, and R. Barbara Les produits de biscutérie- patisserie, ossier CEDUS Université de Reims 2007 1 5
20. Mihoubi, D., Vaxelaire, J., Zagrouba, F., Bellagi, A., 2003. Mechanical Dewatering of Suspension, Conference on Desalination and the Environment, Fresh Water for All, Malta 4-8 May 2003. European Desalination Society, International Water Association. Elsevier-Desalnation, 158, 259-265.
21. Kolawole, O.P., Agbetoye L.A.S., Ogunlowo A.S., Cassava mash dewatering Parameters. International Journal of Food Engineering.3 1 2007
22. G. Padmaja Cyanide detoxification in cassava for food and feed uses Critical Reviews in Food Science and Nutrition 35 4 1995 299 339
23. J.G. Pieters, G.G.J. Neukermans, and M.B.A. Colanbeen Farm-scale Membrane Filtration of Sow Slurry Journal of Agricultural Engineering Research 73 1999 403 409
24. M. Sotomey, E.A.D. Ategbo, E.C. Mitchipkpe, M.L. Gutierrez, and M.C. Nago Innovation et diffusion des produits alimentaires en Afrique: l'attieke au Bénin In: Alimentation. Savoir-Faire et Innovation en Agroalimentaire en Afrique de l'Ouest, CIRAD 2001 1 91
25. S.W. Souci Food composition and nutrition tables fifth ed. 1994 Medpharm Scientific Publishers Stuttgart
26. WIPO, 2008. Method for Producing an Agglomerated cork Product and Product obtained thus (WO/2008/031952). Initial Publication with ISR (A1 12/2008), International Application, N PCT/FR2007/001488.