The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

Kimaryo, V.M.; Massawe, G.A.; Olasupo, N. A.; Holzapfel, W.H.

doi:10.1016/s0168-1605(00)00159-8

Cited by 117 publications

(89 citation statements)

References 34 publications

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“…This may also signifies the role of the lactic acid bacteria that are contained in the traditional starter culture. Similar results have also been reported for other fermented food products (Kimaryo et al, 2000;Chamunorwa et al, 2002;Mugula et al, 2003;Muyanja et al, 2003;Inayara et al, 2005;Kostinek et al, 2007;Lu et al, 2008). The reduction of moisture content along with fermentation time mainly attributed to the activities of fermenting microorganisms.…”

Section: Discussionsupporting

confidence: 82%

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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Kocho is starchy food product obtained from a mixture of the scraped pulp of pseudo stem and pulverized corm of enset plant (Ensete ventricosum). Ensete ventricosum is a drought resistant plant and can be cultivated as an alternative food source for food security problem around the globe. This study was conducted to examine the fermentation process, the microbial dynamics and the physicochemical changes that occur during traditional fermentation of kocho. Survey on kocho fermentation was carried out at three localities in the vicinity of Hawassa city, Southern Ethiopia. Matured enset plants were purchased and processed and fermented following the traditional methods practiced by the Sidama (local people living in and around Hawasa City) women. Kocho samples were taken for microbiological and physicochemical analysis. The fermentation process was conducted in two Phases: Phase I (surface fermentation or without burring) and Phase II (pit fermentation or buried in pit) under five treatment conditions (kocho dough with traditional starter culture in bucket at surface or not buried in the pit, Kocho dough without traditional starter in bucket at surface or not buried, kocho dough with traditional starter culture in bucket buried in the pit, kocho dough without traditional starter culture in bucket buried in the pit and traditional kocho fermentation in pit). At Phase I, Aerobic mesophilic counts (AMC) were varied between 3.8 and 7.8 log CFU/g in all treatments. Correspondingly lactic acid bacteria (LAB) and yeasts were varied between 2.3 to 9.5 and 2.1 to 8.3 log CFU/g respectively. The pH value ranged from 6.12 to 4.50. At Phase II, AMC showed decreasing trend and enterobacteriaceae were totally inhibited towards the end as pH value lowered. Inconsistent variation was observed on LAB and yeast counts. Results suggested that LAB and yeasts were identified as the major microorganisms responsible for the fermentation of kocho. The isolates need further investigation to identify to species and/or strain level and use in starter culture development. DOI: http://dx.doi.org/10.3126/ijls.v8i1.8716

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Section: Discussionsupporting

confidence: 82%

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Karssa¹,

Ali²,

Gobena³

2014

Int J Life Sci

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“…The pH of the juice was determined using a pH meter by the method described by AOAC [10]. The titratable acidity of the juices was determined by the method described by Kimaryo et al [11]. The soluble solids level (TSS or Brix degree) was determined by the Soyer et al method [12].…”

Section: Methodsmentioning

confidence: 99%

Technical Sheet of Valorization of Cashew Apple Juice (Anacardium Occidentale L.) By Association with Passion Fruit Juice (Paciflora Edulis)

Marc¹,

Olivier²,

Claver³

2017

IOSRPHR

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“…A lot of research is being done to isolate and characterize microorganisms associated with production of indigenous fermented foods with a view to exploiting their industrial potentials. Use of starters in food fermentations has been reported to improve the fermentation process by bringing about reduction in fermentation time (Halm et al, 1996;Hounhouigan et al, 1999;Mugula et al, 2003), enhanced predictability of the process, improved safety and reduced hygienic risks (Kimaryo et al, 2000). Starters also contribute to desirable organoleptic attributes (Annan et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures

Onyimba¹,

Itelima²,

Job³

et al. 2017

ijSciences

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Abstract:In view of the need for better hygiene in kununn-zaki production, this study investigated the use of selected starter cultures for production of kununn-zaki using sorghum grains. Lactobacillus fermentum (L1), Lactobacillus plantarum (L2), and Lactobacillus acidophilus (L3) were isolated from naturally fermented kununnzaki and then used in four different combinations as starter cultures for the production of kununn-zaki. The starter cultures which included L1 + L2, L1 + L3, L2 + L3, and L1 + L2 + L3 were used to produce four different kununnzaki (K1, K2, K3, and K4) respectively. A control (kununn-zaki produced by spontaneous fermentation) was also prepared. Titratable acidity (TA) and pH were determined every 2 hours during a 6-hour fermentation period. Crude protein contents of the kununn-zaki products were determined. The organoleptic qualities of the produced kununnzaki were judged by a 7-man panel based on appearance, aroma, taste, and overall acceptability using a 5-point hedonic scale. As fermentation proceeded, there were decreases in pH values, with accompanying increases in TA for all the kununn-zaki samples. K1 and K3 had the highest score (4.57± 0.53) in overall acceptability, and thus the most preferred among the kununn-zaki products. K3 was found to have the highest crude protein content (1.45%) followed by K1 (1.38%.). It is concluded that carefully selected starter cultures could be used to produce kununnzaki with improved protein content and acceptable organoleptic qualities under more hygienic conditions.

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The use of a starter culture in the fermentation of cassava for the production of “kivunde”, a traditional Tanzanian food product

Cited by 117 publications

References 34 publications

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

The microbiology of Kocho: An Ethiopian Traditionally Fermented Food from Enset (Ensete ventricosum)

Technical Sheet of Valorization of Cashew Apple Juice (Anacardium Occidentale L.) By Association with Passion Fruit Juice (Paciflora Edulis)

Production of Sorghum Based Kunun Zaki Using Selected Starter Cultures

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