No abstract

In Burundi, cassava traditionally is processed into various products. These products include Akambaranga, Inyange, Ikivunde, Imikembe, Ubuswage, and Isombe. This article presents a critical review of their methods of preparation and consumption.

A comparative study on nutrients and anti-nutrients in Ikivunde and Inyange and a correlation of nutrients and anti-nutrients with fermentation time during processing of both products were carried out. In Ikivunde, all nutrients and anti-nutrients had high negative correlations with fermentation time, except for crude fibre, fats and calcium, which showed high positive correlations. In Inyange, all nutrients and anti-nutrients were positively correlated with fermentation time, except for starch, ash, zinc, magnesium, calcium, glutamine and alanine. Analysis of variance showed that Ikivunde and Inyange differed significantly (P < 0.05) in reducing sugar, protein, ash, cyanide, phytic acid and tannin contents at various fermentation times. There were also significant differences (P < 0.05) between Ikivunde and Inyange in starch and fat contents at 48, 72, 96 and 120 h, while for crude fibre a significant difference was observed from 72 h until the end of fermentation. At the end of the fermentation period (120 h), Inyange had higher starch, protein, amino acid, reducing sugar, ash, iron, zinc, potassium, sodium, magnesium, fat, cyanide, phytic acid and tannin contents but lower crude fibre and calcium contents than Ikivunde. The results from this study showed that Inyange contains more nutrients and anti-nutrients than Ikivunde.

Ikivunde and Inyange are traditionally processed cassava flours that are widely consumed in Burundi. Functional and chemical properties were measured at fermentation periods of 0, 24, 48, 72, 96 and120 h. Yield, bulk density, dispersibility, crude fiber and pasting temperature (PT) increased as the fermentation time increased for both products. In addition, decreases in pH, starch, cyanide, peak viscosity (PV), hot paste viscosity, cold paste viscosity and water retention capacity were also observed as the fermentation time increased. At the end of the fermentation period, Ikivunde exhibited higher yield, dispersibility, bulk density and PT but showed lower water retention capacity and PV than Inyange. Color parameters showed that Ikivunde became whiter while Inyange turned yellowish in color as the fermentation time increased. Overall, the fermentation of cassava has a profound effect on the functional and chemical properties of both Ikivunde and Inyange.3 Corresponding