International Journal of Advances in Scientific Research and Engineering-IJASRE

Effect of Harvest Date on Technological Yield and Evolution of Hydrocyanic Acid Loss Rate after Transformation of Cassava Root (Manihot Esculenta CRANTZ) from Yacé Variety by Placali and Attiéké Consumed in Côte d'Ivoire

Article Category: Food sciences and technology

DOI: 10.31695/IJASRE.2020.33671

Pages: 147-155

Author: Allou Christian Armel Gnamien,Adingra Kouassi Martial-Didier,Dje Kouakou Martin,Tchumou Messou,Tra-Bi Fézan Honora,Tano Kablan

Abstract:

In order to contribute to their better utilization and valorization, tuberous roots of cassava (Manihot esculenta CRANTZ) of the yace variety consumed in Côte d’Ivoire have drawn our attention. Four different harvest periods of these tuberous roots were used in the study. Cassava tubers were harvested at 11th, 12th, 13th and 14th months after planting. The hydrocyanic acid loss rate and technological yield after the transformation of cassava roots (harvested at the 11th, 12th, 13th and 14th months after planting) into placali and attiéké were investigated. The results showed that the products obtained with the 11th month of harvest had the greatest losses. Peeling (29.59 % for attiéké and 36.68 % for placali) and pressing (33.32 % for attiéké and 34.56 % for placali) are the stages causing the most significant losses during the transformation of cassava roots into placali and attiéké. The technological yield increases with the harvest period and falls after the twelfth month. The maximum corresponding to the 12th month of the harvest is 81.65 % for attiéké and 70.83 % for placali. Regarding the rate of loss of hydrocyanic acid, it was more important at the eleventh month of harvest for placali and attiéké with respective values of 95.85 % and 94.11 %. Cassava tubers harvested at the 12th month after planting are therefore ideal for the production of attiéké and placali.

Keyword: Cassava roots, Harvest periods, Placali, Attiéké, Technological yield.

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