In Côte d’Ivoire, Cassava roots are mainly processed into attiéké, a kind of fermented cassava semolina, dried and steamed. The attiéké is the most consumed product from cassava transformation, but has a short preservation time.The main objective of this study is to extend the shelf life of attiéké by solar drying. In this work, it is necessary to dry fresh attiéké in an improved and hygienic dryer. The dried attiéké is then packed in polythene bags and stored at room temperature. Some biochemical, microbiological and organoleptic parameters were monitored during storage to assess the stability of dried attiéké.This results in an increase in the moisture content (8.5 ± 0.08 to 13.86 ± 0.23%), protein (3.64 ± 0.24 to 4.60 ± 0.17%) and acidity(67,70 ± 9,01to126,04 ± 1,80 méq/100g). Also, a decrease in carbohydrate (86.49 ± 0.83 to 80.00 ± 0.33%), lipid (0.89 ± 0.01 to 0.83 ± 0.02%), ash (0,71 ± 0,01 to 0,68 ± 0,00%), and pH (6.84 ± 0.00 to 6.41 ± 0.02) was observed. Microbiological analyzes showed the presence of germs (GAM: 4.6.105, Yeast and mold: 2.0.105), but eliminated after reconstitution of dried attiéké. Organoleptic tests have shown that reconstituted attiéké has the same sensory characteristics as ordinary attiéké with the exception of the acidic parameter. Dried attiéké is less acidic than fresh attiéké.Finally the dehydrated attiéké can be kept for 42 days.
