Sensory Factors of Some Cassava Traditional Dishes: Foufou, Placali, Attiéké and Boiled

Abstract

Edible roots and tubers, yam, taro, sweet potato cassava, etc, were the main foodstuffs of the tropical and subtropical zones populations [1], [2], [3]; Among these food crops, cassava (Manihot esculenta Crantz) was the most important foodstuff in these regions by its production and its consumption. World cassava production was estimated at 224 million tons in 2007 of which 114 million tons coming from Africa were 52% of production [4] In Côte d’Ivoire; cassava was both subsistence farming and cash crops. Its derived products were multiple and subject to national and sub-regional trade [1]. On the level of the food crops production, the cassava occupied the second rank in front of plantain with 1,400,000 tons/year). Most of this production was in the south of the country [5]; Cassava toxicity, due to its content of hydrocyanic acid is well known and several traditional methods existed to reduce the concentration of this antinutritional factor. These methods included soaking, cooking, drying, roasting and fermentation retting. The interest of the cassava was its adaptation to the harsh climate and poor soils, providing a wide range of tolerance in the growing season, and the harvest period. Cassava roots were thus available when needed [6]. Processing technologies related to this culture were easy and controlled by most populations. What allowed the development of several types of traditional products among others ʺAttiékéʺ [7], [8], ʺFoufouʺ and the ʺPlacaliʺ [9], So what would cassava varieties developed by the CNRA culinary properties which presented interesting? It was this interrogation that we tried to answer in this work. Specifically it will be to determine the aptitude for the processing of the tuberous roots of some cassava varieties developed in this research institution.