Optimization of Processing of Fermented Cassava Semolina (attiéké) Fortified with Soybean Proteins

Abstract

Aims: This study was carried out to optimize the processing of soybean proteins-fortified attiéké.
 Methodology: Response surface methodology was used to describe the effects of ferment and soy contents, and fermentation time on the protein content, pH and acceptability of the attiéké product. A central composite design consisted of twenty-three experiments was conceived using the Galiachi design.
 Results: Results showed that the experimental data were adequately adjusted in the second-order polynomial model. Protein content and overall acceptability were significantly influenced by soy content. pH was affected by the three studied factors. The optimum conditions were 11.41% of ferment, 6.35% of soybean content and 18 h 7 min 48 s of fermentation time. Under these conditions, the protein content (6.62%), the pH (4.57) and the overall acceptability (3.41) were within defined target range.
 Conclusion: The obtained results could be used in the artisanal and modern industries for the processing of attiéké with high nutritional value.

Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage

“…Soybeans are widely utilized in various products, such as tofu, soybean milk, and cooking oil, due to their excellent processing quality. Furthermore, their high protein content (as high as approximately 40%) means that they are among the most commonly used vegetable proteins ( Kouakou et al., 2019 ). In addition, they contain many biologically active substances, such as isoflavone, which prevents adult diseases; saponin, which excels in preventing cancer; and lecithin, which reduces cholesterol levels.…”