Comparative study on nutrient and anti‐nutrient changes in Ikivunde and Inyange, two Burundian traditionally processed cassava products

Abstract

A comparative study on nutrients and anti-nutrients in Ikivunde and Inyange and a correlation of nutrients and anti-nutrients with fermentation time during processing of both products were carried out. In Ikivunde, all nutrients and anti-nutrients had high negative correlations with fermentation time, except for crude fibre, fats and calcium, which showed high positive correlations. In Inyange, all nutrients and anti-nutrients were positively correlated with fermentation time, except for starch, ash, zinc, magnesium, calcium, glutamine and alanine. Analysis of variance showed that Ikivunde and Inyange differed significantly (P < 0.05) in reducing sugar, protein, ash, cyanide, phytic acid and tannin contents at various fermentation times. There were also significant differences (P < 0.05) between Ikivunde and Inyange in starch and fat contents at 48, 72, 96 and 120 h, while for crude fibre a significant difference was observed from 72 h until the end of fermentation. At the end of the fermentation period (120 h), Inyange had higher starch, protein, amino acid, reducing sugar, ash, iron, zinc, potassium, sodium, magnesium, fat, cyanide, phytic acid and tannin contents but lower crude fibre and calcium contents than Ikivunde. The results from this study showed that Inyange contains more nutrients and anti-nutrients than Ikivunde.

Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value

“…Aloys and Zou [11] explained that cassava has nearly twice the calories than that of potatoes and perhaps one of the highest value calorie food for any tropical starch-rich tubers and roots. The calorie value mainly comes from sucrose which accounts for more than 69% of total sugars.…”

“…Inyanga is produced by molds fermentation, similar to mokopa and consumed in Burundi. Preparation of Inyange is mentioned somewhere else [11]. Cassava roots are peeled, washed, cut into pieces, and sun-dried for a day.…”

“…At the end of the fermentation, the pieces become soft and covered with microorganisms such as Aspergillus orynzae, Aspergillus fumigates, Penicillium cryogenic, Rhizopus stolonifera and Mucor spp. [11]. They are then scraped, dried, and pounded in a wooden mortar with a pestle and then sieved to get slightly dark colored flour and made into Inyange (Fig.…”

“…Whereas, in Ikivunde cassava roots used for preparation are sometimes not peeled. The roots of cassava are soaked in a stream or stationary water for at least three days to allow them to ferment until they become soft [11], [9] (Fig. 1).…”

“…The cassava fermentation process varies from one region to another. Many fermentation techniques in cassava processing are broadly categorized into solid-state and submerged fermentation [11].…”