Changes in biochemical properties of fresh attiéké during its storage.

Abstract

Samples of attieke, food on base of cassava, were kept in various temperatures namely: (30°C), (15°C), (6°C) and (-18°C) during 15 days to study the changes of its biochemical properties according to the duration of the storage. at 30 ° C, under ambient conditions, attieke fermented rapidly after 3 to 4 days, at 15 ° C in the cold room and 6 ° C in the refrigerator the fermentation occurred in the first 10 days. During storage at these positive temperatures, the biochemical properties of attieke varied significantly. Furthermore, the biochemical properties of attieke kept at -18 ° C in the freezer has not changed much, except his taste became flat. The attieke kept at-18 ° C in the freezer does not ferment after 15 days.