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

Abstract

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).

Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

“…Ray and Sivakumar 27 found no significant differences in texture, color, odor and overall acceptability of fufu ferment- …”

Characterisation and evaluation of a novel feedstock, Manihot glaziovii , Muell. Arg , for production of bioenergy carriers: Bioethanol and biogas

“…Cyanide at the concentrations found has no effect on yeast fermentation because it is eliminated during fermentation (Ray and Sivakumar, 2009). The fact that yeast fermentation is an effective way of reducing cyanide in cassava is a well established fact.…”

“…The fact that yeast fermentation is an effective way of reducing cyanide in cassava is a well established fact. For example, cyanide levels are reduced from 10-49 ppm to 5.4-29 ppm during yeast fermentation (Ray and Sivakumar, 2009). However, AD can be inhibited by cyanide due to high sensitivity of methanogenic bacteria to cyanide (Pirc et al, 2012).…”

Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics

“…Gari quality is judged by its swelling capacity, colour, particle size, moisture content, and a slight sour taste was appreciated (Blanshard et al,1994;Achinewhu et al, 1998;Oduro et al, 2000;Irtwange and Achimba, 2009;Ray and Sivakumar 2009;Owuamanam et al, 2010;Owuamanam et al, 2010).…”