Mechanical Semolining of Fermented Cassava Dough on Physicochemical and Sensory Characterises of Produced Attiéké

Semolining for attiéké production is traditionally manufactured physically by hand in wooden device. The end cooked attiéké obtained is subjected to low sensory and physicochemical qualities. For avoiding its variability and enhancing high quality end product, influence of mechanical semolining of fermented cassava dough during attiéké manufactured is carried out in this study for cottage industry; industrial and household can all benefits. Experimentally 4500 g of cassava are being prepared into cassava mash which is mechanically semolined in triplicate. During the process, 25 angle tilts deviation of the machine (SI) are being investigated. For each angle tilt experienced cassava dough is differently study according to the water content, inocula level adjunction and fermentation time. Samples were collected for total sugar content, cyanide content, starch content, total solid content, and grain size physical chemical and sensory analysis. As compared to traditional control, the semolina grain sizes (1.52±0.04 and 1.82±0.02 mm) are attained from 26.3 to 31.6 angle tilt intervals. Consequently when cassava mash run about 52 % of the moister content, 10 or 12% amount of inocula loaded and 12 or 24 hrs of fermenting paste. Interestingly at these the optimal semolina size grain is 1.32±0.02 especially at 31° angle tilt deviation, and comparatively fitted to traditional grain sizes taken as a control. Singularly when cassava dough is left for fermenting 12 or 24 hours, the semolina grain size collapsed between 1.12±0.13 and 1.35±0.07 diameters. But when it loaded with 10 to 12% amount the semolina grain sizes get from 1.19 ± 0.06 to 1.27 ± 0.04. Finally the attiéké obtain after mechanical semolining is evaluated having very good sensory quality compared to the traditional attiéké control as regards grain sizes and homogeneity even for fresh or cooked semolina one. In conclusion, mechanical semolining is achieved in condition that cassava dough was loaded at 10% amount of inoculation and, left to ferment 12 hours. A final semolina end product could be obtained when cassava mash is moisten at 52% of solid content and semolined at 31° angle tilt deviation. Semolinor technology innovation in attiéké production could enhance attiéké texture and safety qualities so that household and industry can all benefits