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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(9): 3136-3141
DOI: https://doi.org/10.20546/ijcmas.2020.909.387


Technical Sheet of the Cassava to Bêdê Transformation Process
Bouatenin Koffi Maïzan Jean-Paul*, Kouame Kohi Alfred, Coulibaly Wahauwouele Hermann, Tanoh Ahou Edwige, Aka-Gbezo Solange and Dje Koffi Marcellin
Department of Food Sciences and Technology, Laboratory of Biotechnology and Food Microbiology, University Nangui Abrogoua, Abidjan, Côte d’Ivoire
*Corresponding author
Abstract:

The objective of this work was to promote bêdê, which is a food made from the roots cassava in Côte d'Ivoire. To do this, the process of transformation of cassava into bêdê was monitored in order to establish a production diagram for bêdê. It emerged from this observation that the processing of cassava into bêdê covers a combination of steps including washing of the sweet variety roots, retting, pressing, sieving, drying and steaming. At the end of all these operations a slightly yellow product with a lactic taste called bêdê is obtained. The preparation of bêdê is very long and laborious.


Keywords: Cassava roots, Sweet variety, Cassava processing, bêdê
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How to cite this article:

Bouatenin Koffi Maïzan Jean-Paul, Kouame Kohi Alfred, Coulibaly Wahauwouele Hermann, Tanoh Ahou Edwige, Aka-Gbezo Solange and Dje Koffi Marcellin. 2020. Technical Sheet of the Cassava to Bêdê Transformation Process.Int.J.Curr.Microbiol.App.Sci. 9(9): 3136-3141. doi: https://doi.org/10.20546/ijcmas.2020.909.387