Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value

Halake, Niguse Hotessa; Chinthapalli, Bhaskarrao

doi:10.9734/jeai/2020/v42i930587

Cited by 10 publications

(11 citation statements)

References 17 publications

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“…During fermentation, grated cassava mash is softened, and there is the disintegration of tissue structure which cause the interaction between the linamarin and the linamarase enzyme located in the cell wall. This leads to the hydrolysis and subsequent production of glucose and cyanohydrins easily broken down to ketone and hydrogen cyanide (Halake & Chinthapalli, 2020). Flibert, Abel, and Aly (2016) reported that fermentation improves food preservation, nutritional value, energy density, and sensory attributes of foods.…”

Section: Introductionmentioning

confidence: 99%

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

Awoyale

Oyedele

Adenitan

et al. 2021

Journal of Culinary Science & Technology

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The backslopped cassava mash (BCM) produced by prefermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.

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Section: Introductionmentioning

confidence: 99%

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

Awoyale

Oyedele

Adenitan

et al. 2021

Journal of Culinary Science & Technology

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“…Some genera/species of microorganisms that have been reported concerning various cassava fermented foods in Africa are stated in Table 1. During fermentation of cassava products, these microorganisms have been linked to the following roles: cyanide and antinutrients reduction, protein enrichment, food preservation, texture improvement, aroma and flavor change [66][67][68].…”

Section: Optimization Of Cassava Fermentation Process: An Imperative ...mentioning

confidence: 99%

“…Another example of proto-cooperation is the development of a highly efficient fermentation process using a co-culture of L. plantarum SM39, and Propionibacterium freudenreichii DF13 for folate and vitamin B12 production [82,83]. In a recent alkaline fermentation of indigenous African fermented foods, [84,85] The main microorganisms associated with fermentation in some cassava-based food (Adapted from [66]).…”

Section: Optimization Of Cassava Fermentation Process: An Imperative ...mentioning

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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“…Cassava (Manihot esculenta Crantz) is consumed by more than 700 million people around the world and is perhaps one of the highest-value calorie foods in tropical countries (Halake & Chinthapalli, 2020;Ze et al, 2021). Its global production is currently estimated at 168 million tons per year, and Africa alone produces more than half of this amount (Adebayo-Oyetoro et al, 2013;Ze et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Its global production is currently estimated at 168 million tons per year, and Africa alone produces more than half of this amount (Adebayo-Oyetoro et al, 2013;Ze et al, 2021). Cassava roots are considered a nutritionally rich staple and contain almost twice the calories of potatoes (Solanum tuberosum), together with valuable vitamins (folates, thiamin, pyridoxine, riboflavin) and minerals (zinc, magnesium, copper, iron, and potassium) (Halake & Chinthapalli, 2020).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Nkongho Tanyitiku

2024

African Journal of Agriculture and Food Science

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Locally processed cassava is a desirable staple food in Cameroon; however, microbiological hazards during processing, handling and/or consumption have been significantly ignored. This study investigated the microbiological quality of five fermented cassava products locally called Kum-kum, Garri, Water-fufu, Bobolo and Mintoumba, which are widely consumed and sold in local markets across Yaounde. A total of 200 samples (n=40 per food product) were analysed using microbial culture techniques. In addition, three parameters, moisture content, water activity, and pH were measured as indicators of each product shelf-life. The results showed that all food types were slightly acidic, ranging between 4.1 (Water-fufu) and 6.3 (Garri). Moisture and water activity were highest in Water-fufu (58.52% and 0.94) and lowest in Kum-kum (3.35% and 0.51) respectively. The presence of E. coli and coliforms (5.61log10 CFU/g to 8.67log10 CFU/g) indicated potential faecal contamination and improper product storage. Specifically, the mean total viable bacteria, yeast and mould count indicated unsatisfactory levels for human consumption and ranged from 5.33log10 CFU/g (Mintoumba) to 7.22log10 CFU/g (Water-fufu), and 4.23log10 CFU/g (Garri) to 6.59log10 CFU/g (Kum-kum) respectively. In terms of foodborne pathogens, all cassava products contained at least one pathogen of public health significance. Water-fufu significantly contained Bacillus cereus (33%), Vibrio cholerae (28%), Salmonella spp. (23%) and Campylobacter spp. (13%), and Staphylococci and Listeria monocytogenes were most prevalent in Kum-kum at 21% and 13% respectively. The results showed the short shelf-life characteristics of fermented cassava products consumed in Cameroon, and importantly, indicated a significant route of human exposure to enteric pathogens.

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Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value

Cited by 10 publications

References 17 publications

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari

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

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

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