Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste

The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X₁), the ratio of turmeric rhizome concentrate/press cake (X₂) and the ratio of cashew kernel paste/press cake (X₃). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.