Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value
Niguse Hotessa Halake, Bhaskarrao Chinthapalli
Journal of Experimental Agriculture International · pp. 56–65 · Published 28 Oct 2020
10.9734/jeai/2020/v42i930587Abstract
Cassava is a drought-tolerant, crop grown in tropical and subtropical areas. For decades the communities of Africa have developed their process to ferment and use cassava. Ikivunde, Inyange, kivunde, Mokopa, Chikwangue, Meduame-M-bong, Cossette, Gari, Attiéké, and Agbelima are the main indigenous fermented cassava based food products from east, west and central Africa respectively. Lactic acid bacteria, yeast, and molds are the main microorganism involve in the fermentation of cassava-based food products and contribute to the production of biochemical compounds such as folates, several organic acids, volatiles organics compound, and others compounds. Role of different microorganisms in food preservation, increase in protein content, aroma, flavor enhancement, decreases in anti-nutrients, and cyanogen reduction as the elevated impact of the fermentation process.
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