Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production

Ellis, William Otoo; Dziedzoave, N.T.; Boakye, K.; Simpson, Benjamin K.; Smith, James P.

doi:10.1016/s0956-7135(97)00051-0

Cited by 10 publications

(4 citation statements)

References 5 publications

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“…Agbelima is a fermented product popular in the Ivory Coast and Ghana. It is used in the preparation of a wide range of traditional meals including banku, akple and kenkey and can easily be produced in larger quantities at a relatively low cost (Ellis et al, 1997). The production of agbelima involves the use of an inoculum, locally called 'kudeme'.…”

Section: Agbelimamentioning

confidence: 99%

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Ray¹,

Sivakumar

2009

Int J of Food Sci Tech

103

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Tropical root and tuber crops [cassava, sweet potato, yams, colocasia (taro), etc] are important staples for food security for about a fifth of the world population. Bulk of cassava in Africa and Latin America are processed into fermented foods and food additives such as organic (acetic, citric and lactic) acids, monosodium glutamate, etc. The fermented foods from cassava are gari, fufu, lafun, chickwanghe, agbelima, attieke and kivunde in Africa, tape in Asia and 'cheese' bread, and 'coated peanut' in Latin America. Lactic acid bacteria and yeasts are the major group of micro-organisms associated with cassava fermentation. Similarly, sweet potatoes can be fermented into soy sauce, vinegar, lacto-juices, lacto-pickles and sochu (an alcoholic drink produced in Japan), and yams into fermented flour. Most of these fermented food products are functional foods rich in phytochemicals, dietary fibres, anti-oxidant compounds (b-carotene, anthocyanin, etc) and probiotic components (lactic acid bacteria and yeasts).

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Section: Agbelimamentioning

confidence: 99%

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Ray¹,

Sivakumar

2009

Int J of Food Sci Tech

103

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“…Agbelima is a cassava fermented dough indigenous to Ghana. It is a sourdough cassava meal traditionally produced by using kudeme; an inoculum derived also from cassava roots [37]. The roots are peeled, washed, and grated with a cassava mill.…”

Section: Agbelimamentioning

confidence: 99%

Optimization of Cassava (Manihot esculentaCrantz.) Fermentation Processes for Food-Secured Twenty-First Century Africa

Fawole¹,

Kolapo²

2022

Trends and Innovations in Food Science

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In mid-2021, Africa’s population was more than one billion three hundred and seventy million persons and this figure is expected to reach 2.5 billion people by 2050. On the basis of regional population, Eastern, Middle and Western Africa countries are bound to continue to experience rapid rates of population growth in the coming decades. Between 1960 and 2010, the urban population of Africa increased by a factor of 8. Based on 2018 United Nation’s projection, nearly 60% of African people will be living in urban areas by 2050. Of deep concerns are most Eastern, Middle, and Western African countries which will have their urban populations multiplied by a factor of 3 to 7. Similarly, the number of youth entering the labor force, as well as elderly, will continue to grow rapidly. The dramatic increase for food secured Africa occasioned by the sprawling African population, and the corresponding jobs required will be the biggest challenge most African countries will need to confront between now and 2050.The biggest challenges in this respect will be in Eastern, Middle and Western Africa where the number of youth will triple in the next 30 years. Currently, different cassava fermented products are staples in various countries of Africa. Specifically, in the past six decades, cassava has become a food security crop in sub-Saharan Africa (SSA) due to many favorable reasons. Many of these African cassava fermented products are still traditionally produced by spontaneous fermentation making the quality and safety of products uncontrollable, in addition to their incapability of mass production. Modern techniques have taken fermentation beyond preservation such that production is optimized via starter culture fermentation. These are done with a view of generating desirable organoleptic properties with quality and safety in mind. Beside this, a shift from traditional to industrial processing of cassava fermented products will generate jobs and provide enough food that will be needed to feed the projected highly urbanized future Africa. This paper advocates for the urgent need for optimization of cassava fermentation processes in Africa. However, such optimization should be characterized with multiple cultures fermentation which will generate desirable organoleptic properties, nutrition, quality and safety. Additionally, the wealth of information from genomics and proteomic era should be harnessed for improved culture performance and activities so as to improve the safety, quality and nutrient composition of cassava fermented food products indigenous to Africa. The possible impacts of such shift on food security in the twenty-first century Africa, realization of inclusive growth, poverty reduction, and achievement of economic convergence are going to be huge. It is therefore imperative for various African governments and policymakers to integrate this suggested shift into their future developmental plans so as to avoid the impeding ‘demographic time-bomb’.

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“…It also used as raw material in the preparation of a wide range of traditional cassava meals including banku, akple and kenkey and can easily be produced in larger quantities at a relatively low cost (Ellis et al, 1997). The production ofagbelima involves the use of atraditional inoculum, the kudeme.…”

Section: Agbelimamentioning

confidence: 99%

“…The production ofagbelima involves the use of atraditional inoculum, the kudeme. According to (Ellis et al, 1997;Nwankwo et al)the main purpose for using this inoculum is for souring and improving the texture, color and flavor of the product. The cassava roots used for agbelima production are knife peeled and steeped in water for initial fermentation and then ground to paste (Amoa-Awua etal., 1996;Dziedzoave et al, 2000).…”

Section: Agbelimamentioning

confidence: 99%

African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review

Flibert¹,

Tankoano²,

Savadogo³

2016

Int.J.Curr.Microbiol.App.Sci

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Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production

Cited by 10 publications

References 5 publications

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

Optimization of Cassava (Manihot esculentaCrantz.) Fermentation Processes for Food-Secured Twenty-First Century Africa

African cassava Traditional Fermented Food: The Microorganism’s Contribution to their Nutritional and Safety Values-A Review

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