Descriptive sensory analysis data for Attieke in Côte d'lvoire
Attieke is a fermented and granulated product commonly consumed in Côte d’Ivoire and other countries in Africa and overseas. To prepare the product, cassava tubers are peeled, crushed, and fermented. Water in the fermented paste is removed by pressing and grains are formed, slightly dried and steam cooked. In household, stored attieke are warmed up by steaming before consumption. This file contains descriptive sensory data of Attieke that was collected using panel trained following a <a href="https://doi.org/10.18167/agritrop/00573">standardized methodology</a>. The data was collected by CRNA team in Côte d'lvoire using RTBfoods <a href="https://doi.org/10.18167/agritrop/00607">standard operating procedures</a> developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in <a href="https://doi.org/10.18167/agritrop/00582">RTBfoods manual</a>.
| Main Authors: | , |
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| Other Authors: | |
| Format: | Descriptive sensory data biblioteca |
| Language: | English |
| Published: |
CIRAD Dataverse
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| Subjects: | Agricultural Sciences, Cassava, Attieke, Descriptive sensory analysis, Food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/YPPYJO |
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