Food Safety and Quality Control of Cassava Semolina (Attieke) in West Africa: Current Status and Prospects with a Focus on Mali

Attieke is a traditional West African food product made from fermented, partially dehydrated, and steamed cassava (<i>Manihot esculenta</i>) semolina. This fermented food, which is particularly popular in Côte d'Ivoire and other countries in the West Africa subregion, is valued for its digestibility, energy density, and ability to accompany a variety of dishes. Local production offers opportunities for cassava valorization, women’s employment, and contributions to national food security. The research method used was based on open international databases and scientific publications (PubMed, AGRIS, Google Scholar, and AJOL), including studies that were the subject of scientific articles on Attieke in Côte d'Ivoire (more abundant), Burkina Faso, and other technical reports (FAO, CGIAR) to analyze studies conducted in several countries across the subregion. This literature review aims to assess current knowledge on the microbiological, physico-chemical, and socio-economic aspects of Attieke consumed in West Africa. The methodology involved a systematic consultation and critical analysis of previous studies conducted in West Africa countries between 2010 and 2025. Fermentation, which is generally spontaneous in artisanal practices, improves the bioavailability of nutrients. It contributes to the detoxification of cyanogenic compounds, while reducing anti-nutritional factors. However, Attieke has a low protein and lipid content, which is why it is consumed with complementary protein sources. From a socio-economic perspective, the production and marketing of Attieke constitute a structuring industry: they generate income (particularly for women), contribute to local food security, and promote the use of cassava. However, the majority of production remains artisanal, with limited infrastructure and insufficient health controls, which poses challenges in terms of standardization and safety. From a physicochemical point of view, studies show that the pH of the final Attieke is acidic (around 4.5), as a result of the action of lactic acid bacteria during fermentation. At the same time, the transformation process significantly alters parameters such as moisture content, dry matter, organic acid levels (lactic, acetic), and cyanide content: detoxification is important, but depends heavily on the rigor of the pressing and rinsing processes. With regard to microbiological quality, analyses have revealed populations of coliforms, <i>Staphylococcus aureus</i>, Bacillus spores, yeasts, and molds in commercial products. In particular, B. cereus spores can withstand steam cooking and reappear after packaging. These observations highlight the need to impose critical control points (CCPs) throughout the process from raw materials to packaging.