Abstract

S2-01

Processing of Fermented Cassava Flakes (Manihot esculenta Crantz); Application to Placali Storage

Aboua N.F.

Placali is the second cassava product in Côte d’Ivoire after attieké (semolina).  Traditional processing consists of peeling mature roots, cutting them up, washing and grinding them to a homogenous form and fermented the paste for three days. By adding in the cassava leaven, the placali process is made with some quantity of boiled water and a translucent product is obtained as the starch-paste or gelatinize starch which is very perishable.  This paste is made of two breaks which are eaten with a sauce.  The improved, traditional method of the process consists of using the mature and in good condition roots, washing them, peeling them to pieces and grinding them to a homogenous paste by adding in an antioxygen and fermenting for three days, lightly pressing to reduce the quantity of water from cassava paste.  The product is dried with warmed cylindrical to give the ground flakes to a fine flour and stored in plastics bags.  For the placali, processing it needed to dissolve is the cold water and the obtained paste is made in a kind of two breaks which are consumed as traditional placali.