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

Flibert, Guira; Tankoano, Abel; Savadogo, Aly

doi:10.20546/ijcmas.2016.510.074

Cited by 25 publications

(24 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Varieties (cultivars) of manioc are split into two categories of bitter or sweet based on the amount of cyanogenic glucosides (toxins) in the plant (Carneiro 2000). Methods of processing bitter manioc to avoid cyanide poisoning can include boiling, fermenting, or roasting, but more typically tubers are grated and the poisonous juice is squeezed out of the manioc mass (Elias et al 2000;Flibert et al 2016;Pagán-Jiménez 2011a). Currently, in Dominican Republic and Turks & Caicos, both bitter and sweet varieties are grated and squeezed because that is part of the process to make flour.…”

Section: Discussionmentioning

confidence: 99%

Late Precolonial Culinary Practices: Starch Analysis on Griddles from the Northern Caribbean

Ciofalo

Sinelli

Hofman

2019

J Archaeol Method Theory

View full text Add to dashboard Cite

Late precolonial (c. 800-1500 CE) culinary practices in the northern Caribbean have received limited investigations. Determining foodways has been integral for the study of cultures, yet there has never been a comparison of foodway dynamics in the Caribbean between the Greater Antilles (the presumed origin of people who migrated into The Bahamas) and the Bahama archipelago. The objective of our study was to analyze microbotanical residues (starches) extracted from 45 clay griddles (food preparation platters) to illuminate a partial view of the phytocultural repertoire of this region and explicate variations of the identified culinary practices. The griddles were excavated from three archaeological sites: El Flaco and La Luperona in northwestern Dominican Republic and Palmetto Junction on the western coast of Providenciales, Turks & Caicos Islands. Regarding the production of plant-based food on griddles, our produced data suggests that the people who lived at El Flaco focused on the production of maize (Zea mays L.) derivatives, La Luperona residents prepared guáyiga/coontie/ zamia (Zamia spp.) food products, and Palmetto Junction ostensibly had a focus on the production of manioc (Manihot esculenta Crantz) based foods. This survey of foodways has exposed particular cultural niches, different adaptation strategies, and associated culinary practices. Resumen Las prácticas culinarias precoloniales (c. 800-1500 CE) en el norte del Caribe han sido investigadas de manera limitida. Determinar lasdimensiones de la alimentación ha sido fundamental en el estudio de las culturas; no obstante, en el Caribe nunca se ha realizado unacomparación de estas dinámicas entre las Antillas Mayores (el atribuido origen migratorio de humanos a las Bahamas) y el archipiélago delas Bahamas. El objetivo de este estudio fue analizar los residuos microbotánicos (almidones) extraídos

show abstract

Section: Discussionmentioning

confidence: 99%

Late Precolonial Culinary Practices: Starch Analysis on Griddles from the Northern Caribbean

Ciofalo

Sinelli

Hofman

2019

J Archaeol Method Theory

View full text Add to dashboard Cite

show abstract

“…The starches with signs of enzymatic degradation were possibly altered during storage of the plants when they naturally became degraded by enzymes before being manipulated with these shell artefacts. This process may have been intentional as in the case of certain recipes (Elias et al 2000;Ray and Sivakumar 2009), or as a method of preservation (Flibert et al 2016).…”

Section: Discussionmentioning

confidence: 99%

Starchy shells: Residue analysis of precolonial northern Caribbean culinary practices

2020

View full text Add to dashboard Cite

Determining culinary practices is critical for understanding phytocultural complexes, transported landscapes and human niche constructions. Starch analysis is an exemplary method for reconstructing human–plant dependencies. However, certain types of artefacts from the Greater Caribbean region, such as flaked lithics, lithic griddles, coral artefacts and shells, have not been extensively analysed for starch remains. Moreover, there has been no comparison of culinary practices between The Bahama archipelago and the Greater Antilles (the presumed origin of foodways transported to The Bahama archipelago). The paper investigates 60 bivalve shell artefacts for starch remains, which were recovered from three archaeological sites: El Flaco and La Luperona (Dominican Republic), and Palmetto Junction (Turks & Caicos Islands). In contrast to ethnohistorical narratives that characterize shell tools exclusively as manioc peelers, the starch remains recovered in this study suggest a broader suite of plants and functions. The results provide evidence that a diversity of plants (Dioscorea spp., Dioscorea trifida L., Fabaceae, Ipomoea batatas L., Manihot esculenta Crantz, cf. Zea mays L., cf. Acrocomia media O. F. Cook, and Zingiberales) were prepared with these shells. This new evidence contributes to ongoing discussions about culinary practices in the Caribbean and other related late precolonial (c.800–1500 ce) foodways.

show abstract

“…Fermentation as a metabolic process is known to convert carbohydrates to organics acids and has been used in many cultures over time to increase protein and vitamins content and improve the balance of essential amino acids and to also increase the volatiles organic content and reduce anti-nutrients content in food [14]. Apart from the stated uses, fermentation is known to enhance the aroma and flavor of food by improving the organoleptic properties of fermented food.…”

Section: Discussionmentioning

confidence: 99%

“…Moreover, the reports indicated that apart from increasing the nutritional value of the final product, the organoleptic characteristics of the final food product is consistently maintained in a reproducible manner due to the action of the lactic acid fermenting organisms. Lactic acid bacterial isolates belonging to the genera Lactobacillus, Weisssela, Leuconostoc and Lactococcus including aerobic mesophiles including species of the genera Bacillus, Clostridium, Staphyloccoccus, Serratia, Acinetobacter and Raoutella have been isolated from spontaneous fermentation of cassava in previous studies [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

Ayoade

Fayemi

Olukanni

et al. 2019

AFSJ

View full text Add to dashboard Cite

Aim:The present work was aimed at ensuring the accurate taxonomic identification of the fermentation organisms previously isolated from spontaneously fermented cassava for the purpose of safety assessment and quality assurance. Study Design: Purposive sampling method was used as all the five isolated organisms (from the previous study); 2 bacterial and 3 fungal organisms were characterized using molecular methods. Place and Duration of Study: The genotypically characterized organisms are from a previous Original Research Article

show abstract

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

Cited by 25 publications

References 71 publications

Late Precolonial Culinary Practices: Starch Analysis on Griddles from the Northern Caribbean

Late Precolonial Culinary Practices: Starch Analysis on Griddles from the Northern Caribbean

Starchy shells: Residue analysis of precolonial northern Caribbean culinary practices

Molecular Characterization of Lactic Acid Organisms Isolated from Spontaneous Fermentation of Cassava- fufu and gari

Contact Info

Product

Resources

About