Placali is a paste made by fermenting a mixture of cassava chips after they have been ground and pressed. However, the organoleptic quality of placali differs depending on the producer. This fluctuation in quality is not only due to the variety of cassava but also, and above all, to, because of the type of fermentation process used. The aim of this study is to evaluate the impact of two types of ferments on the quality of placali obtained from improved cassava varieties. In addition to determine the physico-chemical, microbiological and sensory properties. The results showed that placali samples prepared with dried ferment (FS) showed the best characteristics. Indeed, fresh FS placali pastes were less acidic, with a low hydrocyanic acid content. In addition, FS paste had a larger dry matter content, which would increase its shelf life. In comparison to 1 kg of boiled ferment from 10 kg of cassava chips, 0.5 kg of dried ferment fermented from 10 kg of cassava chips, demonstrated the great fermentative potential of the dried ferment. According to sensory investigation, the FS placali was the most well-liked since it had least a little ferment scent and was less acidic. In order to standardize and enhance placali quality in Côte d'Ivoire, it would be valuable intriguing to support female placali producers in using this ferment.

Keywords: Placali, ferment, physico-chemical, microbiological, sensory properties, cassava varieties