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VOL. 6, ISSUE 6 (2021)
Nutritional and antioxidant potential of «ATTIÉKÉ» (Cassava semolina) enriched with soybean
Authors
Ebah-Djedji Catherine, Kouakou Christelle Marina, Yapi Yapi Eric, Gbogouri Grodji Albarin
Abstract
«Attiéké» is a fermented steamed cassava semolina produced mainly in Côte d'Ivoire. This food is an excellent source of energy, but it contains small amounts of protein and micronutrients. The objective of this study was to evaluate the nutritional and antioxidant potential of soy-enriched «attiéké». Eight formulations of soy-enriched «attiéké» were produced. Soybean flour was incorporated in proportions ranging from 0 to 12%. Micronutrients (minerals and vitamins A, B and C), phytonutrients, antinutrients and antioxidant activity were evaluated according to standard methods. The results showed that the contents of phosphorus, calcium, zinc, ß-carotene and vitamin B12 increased significantly with the amount of soy incorporated. The values changed from 60 to 260 mg/100g; 17.5 to 27.23 mg/100g; 1.52 to 3.08 mg/100g; 172.29 to 858.90 μg/100g and 1.18 to 1.28 μg/100g, respectively. Total polyphenols (136.51 to 337.61 mg/100g) and tannins (49.84 to 177.65 mg/100g) were positively influenced by soy level and fermentation. On the other hand, fermentation caused phytate (20.57 to 35.11 mg/100g) and oxalate (14 to 64.28 mg/100g) contents to decrease to acceptable levels. The molar ratios were favorable to the assimilation of minerals by the body. Total antioxidant activities ranged from 34.78% (plain «attiéké») to 66.64% (soybean flour). The consumption of soy enriched «attiéké» by providing micronutrients and phytochemicals essential for good health, could be beneficial to prevent and correct micronutrient deficiencies in malnourished people.
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Pages:1-9
How to cite this article:
Ebah-Djedji Catherine, Kouakou Christelle Marina, Yapi Yapi Eric, Gbogouri Grodji Albarin "Nutritional and antioxidant potential of «ATTIÉKÉ» (Cassava semolina) enriched with soybean ". International Journal of Food Science and Nutrition, Vol 6, Issue 6, 2021, Pages 1-9
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