El encuentro de Iglesias evangélicas indígenas con Iglesias «nacionales» y sus repercusiones político-religiosas en el Alto Río Negro (Amazonas, Brasil)

Capredon, Elise

doi:10.4000/bifea.10095

Cited by 3 publications

(2 citation statements)

References 8 publications

(1 reference statement)

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“…Each woman uses different starch-rich plants called in Portuguese "temperos do caxiri, " an individual knowledge of recipes and fermentation processes. In the intercultural region of Rio Negro (Capredon, 2018), some of the ingredients are manioc, sweet potatoes, macoari (Heliconia Hirsuta), long potatoes (Maranta arundinacea L.), sugar cane, cucura (Pourouma cecropiifolia), cotton beans (Inga edulis) or plantains. Among the Wayapi of French Guiana, many caxiri recipes are prepared with bitter cassava (Jolly and Philippe, 2007).…”

Section: Caxirimentioning

confidence: 99%

Fermented beverages among indigenous Latin American societies

Lasso García,

German Bermúdez,

Vanden Berghe

et al. 2024

Front. Sustain. Food Syst.

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PurposeTraditional fermented beverages are a valuable cultural, economic, and social heritage of Latin American societies that deserve to be preserved and strengthened with sustainable development and respect for diversity. Therefore, this article will demonstrate, through scientific literature, the importance for indigenous societies and the nutritional contributions of the most traditional beverages of North and South America.MethodsThis systematic review followed the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) verification protocol. The study focused on exploring the nutritional information of South and Central American fermented beverages. The search was conducted in the Biomed, PubMed, ScienceDirect, Scopus, Scielo, and Google Scholar databases to identify publications published within the past 15 years.ResultsHowever, the presence of toxic compounds such as biogenic amines and phenols that affect the quality of the product and human health has been detected. In addition, it was found that macro-and micronutrients, vitamins, and microorganisms differ according to the type of raw material used. It was concluded that corn is the most widely used raw material to produce fermented beverages in Latin America. At the same time, Mexico has conducted more research on this product, and most analyses are being carried out on the use of corn in the production of fermented beverages. In addition, several studies have shown that using validated and standardized methodologies to detect biogenic weapons is crucial to ensure accurate identification, effective response, and compliance with legal and security requirements in this critical area.

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Section: Caxirimentioning

confidence: 99%

Fermented beverages among indigenous Latin American societies

Lasso García,

German Bermúdez,

Vanden Berghe

et al. 2024

Front. Sustain. Food Syst.

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“…Caxiri is obtained by fermenting the roots of purple cassava for two days in running water in order to soften the bark. This procedure allows the degradation of cyanogenic compounds and the formation of aromatic substances; consequently there is a softening of the roots generated by the action of lactic acid bacteria (Capredon, 2018). Subsequently, the cassava is peeled, cut into small pieces, pressed, grated and roasted.…”

Section: Brazilmentioning

confidence: 99%

Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)

Mayorga¹,

Palma

Sandoval-Cañas

et al. 2021

Food Sci. Technol

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Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spontaneous fermentation process. In addition, they improve nutritional value, ensure microbiological stability, promote flavor and aroma formation (flavor) and degrade cassava's own cyanogenic compounds. The objective of this review article is to describe the methods of artisan elaboration, the role of microorganisms on the chemical parameters of the substrates of indigenous beverages and their significance as a potential source of probiotics. The fermented cassava-based beverages studied were chicha, calugi, yakupa, caxiri, cauim, tarubá, y parakari, from Ecuador, Peru, Brazil and Guyana. A specific search was carried out in the main scientific databases using the key words: chicha, cassava, fermented beverages, Brazil, Ecuador and Peru. Articles in English and Spanish were chosen from the last 7 years to the present. It is recommended to study these beverages in depth for subsequent research and development of industrialization processes, and thus rescuing the ancestral traditions of native indigenous groups.

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