Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value
Niguse Hotessa Halake
Department of Biology, College of Natural and Computational Sciences, Bule Hora University, Bule Hora, P.O. Box 144, Ethiopia.
Bhaskarrao Chinthapalli *
Department of Biology, Biotechnology Unit, College of Natural Sciences, Arba Minch University, Arba Minch, P.O. Box 21, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Cassava, fermented food, microorganisms.