Molecular identification and technological properties of yeasts isolated from spontaneously fermented cassava waste pulp

Kolapo, Adelodun Lawrence; Salami, Raoofat Olamide; Onipede, Gbemisola O

doi:10.36547/nbc.898

Cited by 3 publications

(2 citation statements)

References 35 publications

(41 reference statements)

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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%

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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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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“…The fermentation of cassava for fufu production involves a dominant microbiota, including yeast species such as Saccharomyces cerevisiae, Pichia scutulata, and Kluyveromyces marxianus, as well as lactic acid bacteria (LAB) such as Lactobacillus fermentum, Lactobacillus plantarum, Leuconostoc mesenteroides, and spore formers such as Bacillus cereus [14,15]. Lactic acid fermentation is the most effective technique for processing cassava into different products due to its ability to generate antimicrobolites, decrease antinutritional components, and enhance density [16,17,18,19].…”

Section: Introductionmentioning

confidence: 99%

Enhancing the nutritional quality of fufu with a starter culture

Olufemi Gabriel Abimbola,

Kausarat Omowunmi Oyetunji,

Blessing Ademidun Adedoyin

et al. 2024

GSC Biol. Pharm. Sci.

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This study investigates the nutritional enrichment of fufu, a staple African food, by controlling the fermentation of cassava root tuber using a starter culture. Lactic acid bacteria (LAB) were isolated from fermented cassava and analyzed for their technological properties. The physicochemical parameters, proximate and antinutrient content of the fufu samples were determined by standard analytical methods. Twelve LAB were identified as Lactobacilli plantarum (42%), L. acidophilus (25%), L. fermentum (17%), L. brevis (8%), and L. mesenteroides (8%). The LAB isolates produced lactic acid, diacetyl, and hydrogen peroxide ranging from 1.90-2.90, 1.30-2.10, and 1.10 -2.90 mg/mL respectively. Lactobacillus plantarum (FF8) was selected as a starter culture due to its exceptional ability to produce antimicrobial substances, leading to higher yields of lactic acid, diacetyl, and hydrogen peroxide, reducing the fermenting medium's pH. The pH changes in starter-induced fermented fufu (SIFF) and spontaneous fermented fufu (SFF) samples from 0 to 96 hours were 7.10 - 2.60 and 7.10 - 3.30, respectively, while the Total Titratable Acidity (TTA) increased from 0.71-1.79 and 0.28-0.51, respectively. Starter-induced fermented fufu (SIFF) has higher protein, fat, sodium, potassium, iron, zinc, phosphorus, and Vit. C, B1, and A content of 2.93, 0.23 (%) 596.4, 270.9, 8.93, 1.67, 296.67, 5.28, 0.24, and 0.31 (mg/100g) respectively, compared to spontaneous fermented fufu and a significant decrease in antinutrient content, such as cyanide, saponin, and phytates of 0.05, 0.16, and 0.06 (mg/100g), respectively. The study found that L. plantarum FF8 used as a starter culture, improves the nutritional value of fufu and reduces anti-nutrients, suggesting potential health benefits for consumers.

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Specific qualities of pressed fermented cassava doughs used for attiéké production based on their geographical origin in Côte d’Ivoire

Kouassi

Nindjin

Kouassi

et al. 2022

International Journal of Food Properties

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Molecular identification and technological properties of yeasts isolated from spontaneously fermented cassava waste pulp

Cited by 3 publications

References 35 publications

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

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

Enhancing the nutritional quality of fufu with a starter culture

Specific qualities of pressed fermented cassava doughs used for attiéké production based on their geographical origin in Côte d’Ivoire

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