| Attributes | Reference | intensity [mm] |
| With eyes | ||
| Yellow color | Tapioca/non cooked Coucous Ferrero | 0/100 |
| Bright (Translucent) | Perles de Panzani/Placali | 0/100 |
| Well-formed grains | Attoukpou/non cooked Perles de Panzani | 0/100 |
| Size of grains | Wheat semolina middle grains/non cooked Perles de Panzani | 0/100 |
| Rounded grains | crushed wheat grains/egg of fish mâchoiron | 0/100 |
| Fibrous (Presence of fibers) | Gari | 100 |
| Moist | non cooked Ferrero couscous/wet gari (Water) | 0/100 |
| With nose | ||
| Odor of attiéké | Freshly cooked attiéké/attiéké aged at least one week | 100/0 |
| With fingers | ||
| Elastic | Vegetable Sponge | 100 |
| Cohesion between grains | Cooked Couscous ferrero/Attoukpou | 0/100 |
| In the mouth | ||
| Aroma of attiéké | Freshly cooked attiéké/attiéké aged at least one week | 100/0 |
| Firm | Well cooked Ferrero Couscous/non cooked Ferrero Couscous | 0/100 |
| Granulous | Garba/Attiéké Agbodjama | 0/100 |
| The Savor | ||
| Acid | Acid Garba | 100 |
| Sweet | Boiled cassava Bonoua | 100 |