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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 sour 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 6.5 days – 6.6 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 |
| Fresh cassava roots · Peeled, cut, washed and grated[nimaga2012] | |
| About 10 % of the pulp | Magnan (traditional inoculum) · Cooked cassava roots kept three days in an unwashed jute bag used for earlier magnan[coulin2006][nimaga2012] |
| A little | Palm oil · Added at grating in the trial recipe[nimaga2012] |
| Starter | back-slop: magnan, a traditional cassava inoculum |
Total time across the recorded steps: 6.5 days – 6.6 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
Attiéké is one of the few cassava ferments started on purpose, with magnan, so it sours in about 12 to 15 hours. Gari sours on its own for days and is roasted dry, while attiéké is steamed and stays soft and moist.
Fermentation, pressing and steaming cut hydrocyanic acid 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. Steaming kills most microbes but not Bacillus cereus spores, and microbes return at packaging. Eat it within a few days; quality failed after three days at room temperature.
Hazards the sources name: Bacillus cereus spores survive steaming (about 10^2 cfu/g); counts of 10^5 cfu/g or more in street attiéké garba; Staphylococcus aureus in intermediate products, reduced during fermentation and pressing; Enterobacter sakazakii (Cronobacter) and Klebsiella pneumoniae carried in with the magnan.
Every number is labelled with how it is known. How this atlas is made
