National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The objective of this work was to promote bêdê, which is a food made from the roots cassava in Côte d'Ivoire. To do this, the process of transformation of cassava into bêdê was monitored in order to establish a production diagram for bêdê. It emerged from this observation that the processing of cassava into bêdê covers a combination of steps including washing of the sweet variety roots, retting, pressing, sieving, drying and steaming. At the end of all these operations a slightly yellow product with a lactic taste called bêdê is obtained. The preparation of bêdê is very long and laborious.
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