Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste

Coulibaly Tiemoko; Fofana Ibrahim; Biego Godi Henri Marius Adielou

doi:doi:10.11648/j.ajbio.20251305.17

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Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste

Coulibaly Tiemoko, Fofana Ibrahim^*

, Biego Godi Henri Marius Adielou

Published in American Journal of BioScience (Volume 13, Issue 5)

Received: 20 August 2025 Accepted: 9 September 2025 Published: 10 October 2025

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Abstract

The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X₁), the ratio of turmeric rhizome concentrate/press cake (X₂) and the ratio of cashew kernel paste/press cake (X₃). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.

Published in	American Journal of BioScience (Volume 13, Issue 5)
DOI	10.11648/j.ajbio.20251305.17
Page(s)	169-179
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Enrichment, Attiéké Agbodjama, Moringa, Turmeric, Cashew Kernel, Composite Central Design

References

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[14]	Chan S. M., Ruhomally Z. B., Boojhawon R., Neergheen-Bhujun V. S., 2019. Consumption of Moringa oleifera Lam. Leaves Lowers Postprandial Blood Pressure, J Am Coll Nutr, 7, 1-9.
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Tiemoko, C., Ibrahim, F., Adielou, B. G. H. M. (2025). Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. American Journal of BioScience, 13(5), 169-179. https://doi.org/10.11648/j.ajbio.20251305.17

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ACS Style

Tiemoko, C.; Ibrahim, F.; Adielou, B. G. H. M. Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. Am. J. BioScience 2025, 13(5), 169-179. doi: 10.11648/j.ajbio.20251305.17

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AMA Style

Tiemoko C, Ibrahim F, Adielou BGHM. Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. Am J BioScience. 2025;13(5):169-179. doi: 10.11648/j.ajbio.20251305.17

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@article{10.11648/j.ajbio.20251305.17,
  author = {Coulibaly Tiemoko and Fofana Ibrahim and Biego Godi Henri Marius Adielou},
  title = {Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste
},
  journal = {American Journal of BioScience},
  volume = {13},
  number = {5},
  pages = {169-179},
  doi = {10.11648/j.ajbio.20251305.17},
  url = {https://doi.org/10.11648/j.ajbio.20251305.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20251305.17},
  abstract = {The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X1), the ratio of turmeric rhizome concentrate/press cake (X2) and the ratio of cashew kernel paste/press cake (X3). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.
},
 year = {2025}
}

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TY  - JOUR
T1  - Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste

AU  - Coulibaly Tiemoko
AU  - Fofana Ibrahim
AU  - Biego Godi Henri Marius Adielou
Y1  - 2025/10/10
PY  - 2025
N1  - https://doi.org/10.11648/j.ajbio.20251305.17
DO  - 10.11648/j.ajbio.20251305.17
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 169
EP  - 179
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20251305.17
AB  - The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X1), the ratio of turmeric rhizome concentrate/press cake (X2) and the ratio of cashew kernel paste/press cake (X3). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.

VL  - 13
IS  - 5
ER  -

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Author Information

Coulibaly Tiemoko

Biotechnology-Agriculture and Development of Biological Resources, Felix Houphouet-Boigny University, Abidjan, Ivory Coast
Fofana Ibrahim

Training and Research Unit (Faculty) of Agriculture-Fisheries Resources and Agro-food Industry, University of San Pedro, San Pedro, Ivory Coast

Contact Email

http://orcid.org/0009-0001-1364-1857
Biego Godi Henri Marius Adielou

Biotechnology-Agriculture and Development of Biological Resources, Felix Houphouet-Boigny University, Abidjan, Ivory Coast

http://orcid.org/0009-0000-4668-2084

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APA Style

Tiemoko, C., Ibrahim, F., Adielou, B. G. H. M. (2025). Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. American Journal of BioScience, 13(5), 169-179. https://doi.org/10.11648/j.ajbio.20251305.17

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ACS Style

Tiemoko, C.; Ibrahim, F.; Adielou, B. G. H. M. Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. Am. J. BioScience 2025, 13(5), 169-179. doi: 10.11648/j.ajbio.20251305.17

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AMA Style

Tiemoko C, Ibrahim F, Adielou BGHM. Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste. Am J BioScience. 2025;13(5):169-179. doi: 10.11648/j.ajbio.20251305.17

Copy | Download

@article{10.11648/j.ajbio.20251305.17,
  author = {Coulibaly Tiemoko and Fofana Ibrahim and Biego Godi Henri Marius Adielou},
  title = {Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste
},
  journal = {American Journal of BioScience},
  volume = {13},
  number = {5},
  pages = {169-179},
  doi = {10.11648/j.ajbio.20251305.17},
  url = {https://doi.org/10.11648/j.ajbio.20251305.17},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20251305.17},
  abstract = {The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X1), the ratio of turmeric rhizome concentrate/press cake (X2) and the ratio of cashew kernel paste/press cake (X3). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.
},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Validation of a Methodology for Enriching Agbodjama Attiéké with Concentrate of Moringa Leaves, Turmeric Rhizomes and Cashew Almond Paste

AU  - Coulibaly Tiemoko
AU  - Fofana Ibrahim
AU  - Biego Godi Henri Marius Adielou
Y1  - 2025/10/10
PY  - 2025
N1  - https://doi.org/10.11648/j.ajbio.20251305.17
DO  - 10.11648/j.ajbio.20251305.17
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 169
EP  - 179
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20251305.17
AB  - The Attiéké (semolina from the root of the Manihot esculenta plant) is increasingly consumed in several African countries, particularly in Côte d'Ivoire. Unfortunately, from a nutritional point of view, attiéké is one of those dishes with a low micronutrient content. In Côte d'Ivoire, local edible plant sources, notably cashew kernels, turmeric rhizomes and moringa, are used to correct nutritional deficiencies in vulnerable populations. This study aims to validate a methodology for enriching agbodjama attiéké with concentrates of Moringa oleifera leaves, turmeric rhizomes and cashew almond paste, in order to obtain a quality agbodjama attiéké. In Côte d'Ivoire, cassava roots, moringa leaves, turmeric rhizomes and cashew nuts were collected in Bonoua (Sud-Comoé region) for cassava, Divo (Lôh-djiboua region) for turmeric rhizomes and moringa leaves, and Séguéla (worodougou region) for cashew nuts. After sampling, the samples were sorted, processed and transformed into press cakes (for cassava roots), concentrates (for moringa leaves and turmeric rhizomes) and cashew kernel paste (for the kernels contained in cashew nuts). A three-factor composite central design was used to determine the appropriate proportions of each component of the enriched attiéké in order to maintain the intensities of aroma, color and sourness at an appreciable level. The independent variables taken into account for this study are the ratio of moringa leaf concentrate/press cake (X1), the ratio of turmeric rhizome concentrate/press cake (X2) and the ratio of cashew kernel paste/press cake (X3). The analyses showed that ratios of 1.64% moringa concentrate/pressed cake, 1.46% turmeric concentrate/pressed cake and 0.52% cashew kernel paste/pressed cake are required to produce quality attiéké agbodjama. The attiéké agbodjama prepared under these conditions had a color intensity of 5.18 ±0.75, an aroma intensity of 5.39 ±0.81 and a sourness of 2.82 ±0.25. The characteristics of this attiéké agbodjama are similar to those predicted by the central composite design, which are 5.19 ±0.66; 5.41 ±0.23 and 2.81 ±0.37 for color intensity, aroma and sourness respectively. The enrichment of attiéké agbodjama was successfully optimized.

VL  - 13
IS  - 5
ER  -

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