Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing

The production of “attiéké” is typically undertaken in households in Africa, and consequently suffers from inconsistent product quality. To produce “attiéké” having optimal physicochemical and sensory qualities, the effect of compression force on the extent of water removed for a range of fermented paste conditions and paste loadings was investigated using a pneumatic press. Then, the mash was processed into semolina using a granulator. The pressure required to reduce the moisture content to 52% – which, in an earlier study was found to be ideal for semolining, was found to be critically dependent on 10% inoculums, 12 h fermentation and the mass of paste. A relationship was established between the pressure applied and the volume of water expelled. This model provides for optimisation and standardization of the “attiéké” process by controlling the two steps of production in households and industries.