Quality attributes of attiéké from lagoon areas selected for geographical indication labelling compared to the production of new zone in Côte d’Ivoire

The production of attiéké in Côte d'Ivoire is done in all areas by various ethnic groups. However, the typology of attiéké produced depends on their origin, among which some have potential for Geographical Indication (GI). To determine the quality attributes of attiéké with a view to GI, physicochemical and microbiological analysis of attiéké from traditional (Grand-Lahou, Dabou, Jacqueville, Abidjan) and new (Yamoussoukro) areas were conducted. Hierarchical Ascending Classification completed with Principal Component Analysis showed three types of attiéké according to their physicochemical and microbiological compositions. Agbodjama from Abidjan was characterized by cyanide content (0.3 ± 0.1 mg/100 g), moisture (50 ± 1 %), total acidity (0.6 ± 0.1 g/100 g) and dietary fiber (1.2 ± 0.5 %). Grain sizes (90 %) were ≥1250 μm with a low presence of sulfite-reducing clostridia. The type of production from Dabou, Jacqueville, and Grand-Lahou was characterized by whiteness index (44.7 ± 0.3 to 45.8 ± 0.3), starch content (1200 ± 500 to 1400 ± 400 mg/100 g), reducing sugar content (0.5 ± 0.1 to 0.5 ± 0.2 mg/100 g) and 90 % of grains were ≥1250 μm. And attiéké from Yamoussoukro, was characterized by the presence of contaminating germs with high loads, high ash content (0.7 ± 0.0 %) and small grains. This study highlights the unsatisfactory quality attributes of attiéké from new zone of production and gives good perspectives to the productions of traditional areas on the implementation of GI. • Three types of attiéké produced in Côte d’Ivoire with specific quality attributes. • Attiéké from Dabou, Jacqueville and Grand-Lahou referred to the same type. • Albeit coming from traditional zone, Agbodjama of Abidjan differed from others. • Attiéké from traditional zones were suitable for Geographical Indication labelling. • Attiéké from new zones were most unsatisfactory.