Background: Cassava breeding research programs focused initially on agronomic performance but in recent years they have considered the processability and the organoleptic properties of the final product, to increase the adoption of new varieties. One important cassava foodstuff is attieke, a fermented and granular product, so it is necessary to determine criteria used by attieke processors to select raw cassava and the characteristics leading consumers to like this product. This study assessed the attieke production process, the criteria associated with the quality of attieke, the sensory drivers of consumer acceptance, and their thresholds.Results: The total processing yield of attieke varied according to the cassava variety and depended primarily on the fermentation-pressing yield. However, it was not correlated either with the peeling yield or with morphological characteristics of cassava roots. The production of a ton of attieke required about 150 h. Dry matter, organic acids, soluble sugars, total pectin, and the pH of raw material and attieke varied depending on the cassava variety. Ten discriminating sensory attributes of attieke were identified. Consumer testing showed that overall liking for attieke was associated with sourness, texture, and brightness. Acceptable sensory score thresholds were 1.67-2.18 for sour odor, 4.75 to 6.3 for cohesiveness, and 5.4 to 6.3 for 'mouthfeel sensation'. Attieke dry matter correlated positively with cohesiveness and moldability.Conclusions: Several potential solutions are discussed to improve the adoption of cassava varieties for attieke production. However, further studies need to be carried out to translate the sensory thresholds of texture attributes into robust instrumental methods because texture is an important attribute of attieke in addition to sourness.(c) 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Pineapple (Ananas comosus L.) is a monocotyledon, herbaceous, of the Bromeliad family. Côte d’Ivoire is the leading supplier of fresh pineapple to the European market. For reasons of sanitary quality and also due to the deterioration under the action of several factors of the marketable quality of the fruits, pineapple suffers a slump in the European market. To deal with the problem linked to the deterioration of fruits under the action of microorganisms, phytosanitary products are used. However, these foods present risks for consumers and may be responsible for public health problems. The objective of the present study is to reduce post-harvest losses of pineapple fruit due to fungal contaminants using bacterial biopesticides such as Bacillus subtilis GA1, Pseudomonas fluorescens F19 and Pseudomonas fluorescens CI. To this end, isolations followed by identification by PCR-ITS-RFLP of the fungal strains carried out on 200 samples composed of healthy and altered pineapple fruits in order to determine the main fungal strains responsible for their alteration have been made. The antifungal activity of biopesticides has been tested in vitro and in vivo to assess the potential for inhibition against isolated fungal strains. The results indicate that 5 fungal genera namely Rhizopus, Geotrichum, Neurospora, Candida and Aspergillus were isolated. Antagonist tests using all three biopesticides reduced spoilage. This study contributed to the development of biopesticides in the fight against fruit spoilage fungi in Côte d'Ivoire.