Traditional Cassava Foods in Burundi—A Review

Aloys, Nzigamasabo; Ming, Zhou

doi:10.1080/87559120500379761

Cited by 31 publications

(19 citation statements)

References 57 publications

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“…Processing Traditional cassava foods and processing Different processing techniques for cassava products Aloys and Hui Ming (2006) Comparison of cyanogen content and chemical composition of cassava products Wet fermentation decreases nutritional value of cassava but reduces the cyanogenic level Muzanila et al (2000) Composition, structure and physicochemical properties of starches from root and tube…”

Section: Economic Importance Of Cassavamentioning

confidence: 99%

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

Uchechukwu-Agua

Caleb

Opara

2015

Food Bioprocess Technol

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The increase in global demand for healthy food products and initiatives to ensure food security in developing countries has focused on the cultivation of drought-resistant and biofortified cassava varieties. Cassava is a staple root crop grown in subtropical and tropical climates. Cassava flour is gluten free, which can be used as composite flour in essential foods such as bread. Thus, the role of postharvest handling of freshly harvested cassava root is essential, owing to the rapid physiological deterioration of the root soon after harvest. This situation confers a limited shelf life and, thus, creates poor utilization of the cassava root. However, processing cassava root into other food forms such as fufu, garri, starch and highquality flour enhances stability and long-term storage. This article critically reviewed the postharvest handling, processing and storage of fresh cassava root. Highlighting on the role of storage and minimal processing on sustainable cassava production, various spoilage mechanisms of cassava root were identified. In developing countries, cassava root is a valuable food and energy source, and understanding the role of optimum postharvest handling, processing and storage techniques would alleviate some concerns of food insecurity.

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Section: Economic Importance Of Cassavamentioning

confidence: 99%

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

Uchechukwu-Agua

Caleb

Opara

2015

Food Bioprocess Technol

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“…It is usually eat with cassava leaves sauce, -isombe‖ and meats. Inyange had been found to be nutritionally higher than ikivunde but it retains higher antinutrients (Aloys and Hui Ming, 2006;Aloys and Zhou, 2006b;Aloys and Zhou, 2006a;Nzigamasabo, 2012).…”

Section: Inyangementioning

confidence: 99%

“…The cassava roots are again washed with boiled water. The roots are then submitted to the fermentation process for different time, from day up to a week according to the process (Lorri and Svanberg, 1995;Kimaryo et al, 2000;Mugula et al, 2003;Aloys and Hui Ming, 2006;Ray and Sivakumar, 2009;Anukam and Reid, 2009). By the end of the process, fermented roots obtained had a smooth texture and a pleasant fruity aroma.…”

Section: Kivundementioning

confidence: 99%

“…The fibers content in the fermenting tubers rose with the time of fermentation and the effect is uniform with all varities of cassava. Fibers content increase is due to the action of pectinolytic and cellulolytic enzymes produced by the fermenting microorganisms, which break down cell membranes (Aloys and Angeline, 2009;Aloys and Hui Ming, 2006;Aloys and Zhou, 2006b). …”

Section: Physical and Biological Propertiesmentioning

confidence: 99%

“…The reduction of the phytate content level in cassava fermented food is due to enzymatic activity. This enzyme may be naturally present in cassava (Aloys and Hui Ming, 2006) or secreted by involved microorganisms. The enzyme is able to hydrolyze phytate in the medium and the reduce phytate content cassava fermented food.…”

Section: Antinutrient Decrease In Cassava Fermented Foodmentioning

confidence: 99%

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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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Cassava for food and energy: exploring potential benefits of processing of cassava into cassava flour and bioenergy at farmstead and community levels in rural Mozambique

Zvinavashe

Elbersen

Slingerland

et al. 2011

Biofuels Bioprod Bioref

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As in most of sub-Sahara Africa, rural people in Mozambique use fi rewood as their main source of energy. The use of fi rewood is associated with several health problems, and the time spent collecting it reduces time for other activities. Cassava is grown as a reserve crop in Mozambique where it is considered a 'woman's crop'. Because the crop is drought-tolerant and resistant to diseases, it needs little attention and hence little labor input. This paper examines how the rural people in the case of Mozambique can use their current reserve crop, cassava, to meet their energy needs and food requirements and to increase their annual income. Cassava processing chains were modeled to assess (i) the effect of introducing an anaerobic digester for the digestion of cassava peels and other material (dung, kitchen waste and maize residues) at family level (BAU (business as usual) + family digester) and (ii) the effect of introducing an ethanol plant with treatment of stillage and production of electricity (BAU + community ethanol). The results show that it is economically viable to have BAU + family digester system and BAU + community ethanol. Sensitivity analysis showed that an increase in crop yield and the local price of cassava are the most important factors to increase the economic viability of the BAU + family digester system. Sensitivity analysis of the BAU + community ethanol system showed that this system is mainly affected by the price of ethanol. Besides the economic benefi ts, the proposed systems have other benefi ts, such as effi cient recycling of nutrients and pollution reduction.

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Traditional Cassava Foods in Burundi—A Review

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.

Cited by 31 publications

References 57 publications

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

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

Cassava for food and energy: exploring potential benefits of processing of cassava into cassava flour and bioenergy at farmstead and community levels in rural Mozambique

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