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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:9, September, 2020

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


Transformation of cassava into Bêdê
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. Transformation of cassava into Bêdê.Int.J.Curr.Microbiol.App.Sci. 9(9): 3136-3141. doi: https://doi.org/10.20546/ijcmas.2020.909.387
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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