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Roots and tubers from Côte d'Ivoire
Fresh cassava is grated with about a tenth of its weight of magnan, a starter made from cooked cassava kept in a used jute bag, and left overnight to sour. The pulp is pressed, rubbed into granules, dried and steamed into soft, separate grains like couscous.
| Fresh cassava roots | Peeled, cut, washed and grated[nimaga2012] |
| Magnan (traditional inoculum)About 10 % of the pulp | Cooked cassava roots kept three days in an unwashed jute bag used for earlier magnan[coulin2006][nimaga2012] |
| Palm oilA little | Added at grating in the trial recipe[nimaga2012] |
| Starter | back-slop: magnan, a traditional cassava inoculum |
Total time across the recorded steps: 3.5 days – 3.6 days
What changes: Cooked cassava sours for three days in an old jute bag and becomes the magnan starter
Magnan held aerobic mesophiles at about 8.2 × 10^7 cfu/g, with lactic acid 0.2 % and acetic acid 0.1 %. Output: magnan (starter).
Microbes at work in this step
the old bag seeds the cooked roots with lactic bacteria and yeasts
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fresh cassava is grated with about a tenth of its weight of magnan, a starter made from cooked cassava kept in a used jute bag, and left overnight to sour. The pulp is pressed, rubbed into granules, dried and steamed into soft, separate grains like couscous. Made in 7 steps over 3.5 days – 3.6 days. The longest step, make the magnan, takes 3 days (Nimaga D 2012). Leuconostoc mesenteroides and At the end: Lactobacillus salivarius 20 %, L. delbrueckii 16 %, L. fermentum 12 %, L. confusus 10 % of lactic bacteria do most of the fermenting.
| Main step | 3 daysReported[nimaga2012] | Make the magnan |
|---|---|---|
| Acidity | pH 4.4–4.6Measured[coulin2006][kouame2020] | Steam |
Attiéké is started on purpose with magnan, so it sours in about 12 to 15 hours. Gari is made without an inoculum, sours for days and is roasted dry, while attiéké is steamed and stays soft and moist.
Fermentation, pressing and steaming cut hydrocyanic acid (cyanide) from 116 mg/kg in the roots to 3.4 mg/kg in attiéké in one study, below the 10 mg/kg Codex level the authors cite. In that study steaming removed every microbe found except Bacillus cereus spores, which fell to about 10^2 cfu/g, but all of them reappeared right after packaging, though below the Codinorm standard. In another study microbial quality was already unsatisfactory after three days at room temperature, so eat it soon.
Hazards the sources name: Bacillus cereus spores survive steaming (about 10^2 cfu/g); counts of 10^5 cfu/g or more in attiéké garba sold in Daloa; Staphylococcus aureus in intermediate products, reduced during fermentation and pressing; Enterobacter sakazakii (Cronobacter) and Klebsiella pneumoniae carried in with the magnan, cut to under 10^2 cfu/g by the acid at the end of fermentation.
Every number is labelled with how it is known. How this atlas is made
The word attiéké comes from adjèkè in the Ebrié language; Bambara transporters made it atchèkè and French settlers wrote it attiéké (Ouitona). Ebrié women once told apart the adjèkè sold at market from the ahi eaten at home. In 1979 the Société Ivoirienne de Technologie Tropicale (I2T) was created to modernise attiéké production.
