Traditional fermented foods and beverages in Burundi

Aloys, Nzigamasabo; Angeline, Nimpagaritse

doi:10.1016/j.foodres.2009.02.021

Cited by 54 publications

(40 citation statements)

References 20 publications

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“…The toxicity of kachasu due to the presence of isoamyl alcohol, iso-butanol, acetone, methanol, ethylacetate, and furfurals has led to the prohibition of kachasu in Zimbabwe since 1971 [5]. Methanol toxicity in distillates has also been reported in kanyanga (although a cereal-based distillate) of Burundi [116]. Secondary metabolites of alcoholic fermentation are summarized in Table 3.…”

Section: Chemical Products Of Fermentationmentioning

confidence: 99%

“…The banana beverage is common in Rwanda (urwagwa) [42], DR Congo (kasiksi), Burundi (isongo) [116], Uganda (tonto) [127], Tanzania (mbege) [128] and Kenya (urwaga) [127] where it is known by other local names. There have been reports of urwagwa having an alcoholic content ranging from 7% to 18.1% (v/v) [34,84].…”

Section: Urwagwamentioning

confidence: 99%

“…Germinated, dried and ground sorghum is added to the diluted banana juice and the fermentation broth is then covered with banana leaves and split banana stems and incubated for 2 to 4 days. Saccharomyces cerevisiae is reported as the major fermenting microorganism [116] as well as lactic acid bacteria, yeast, molds and aerobic mesophilic bacteria, but these have not been identified at species level [42].…”

Section: Urwagwamentioning

confidence: 99%

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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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Abstract:Fermentation remains an important food preparation technique of health, cultural and economic importance throughout the world. In Sub-Saharan Africa, traditional alcoholic fermentation of cereal and non-cereal based substrates into alcoholic beverages is deeply rooted in the society. Although a multitude of traditional alcoholic beverages from cereal substrates are well researched and documented, their non-cereal based counterparts, mostly produced from indigenous, inexpensive substrates, remain less well studied. In addition, reports of health problems associated with non-cereal based alcoholic beverages produced from spontaneous fermentation are a major cause of concern. This review aims to highlight the microbiological and chemical profiles of these non-cereal based alcoholic beverages with a focus on the Sub-Saharan region. Here, we underscore the importance of the microbial repertoire and the substrates thereof in attaining aromatic complexity and a characteristic taste in these beverages. These aspects are an important starting point towards the potential commercialization of these complex aromatic non-cereal based traditional beverages.

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Section: Chemical Products Of Fermentationmentioning

confidence: 99%

Section: Urwagwamentioning

confidence: 99%

Section: Urwagwamentioning

confidence: 99%

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Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

2018

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“…It depends on seasons. Ubuswage have a low content of cyanide but require more labor for processing and preparation than do other cassava fermented from cassava (Aloys and Zhou, 2006b;Aloys and Angeline, 2009). …”

Section: Ubuswagementioning

confidence: 99%

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

Flibert¹,

Tankoano²,

Savadogo³

2016

Int.J.Curr.Microbiol.App.Sci

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“…It is one of the oldest and economical methods of food processing and safety (Erbas et al, 2005). Although the primary purpose of fermentation was to achieve food safety, it plays at least five roles: (a) bettering the diet through a diversity of flavors, nutritional value and textures in food substrates; (b) preservation of food through lactic acid, acetic acid and ethyl alcohol; (c) biological enrichment of the substrates; (d) detoxification and destruction of undesirable substances present in raw foods such as cyanide, phytates, tannins and polyphenols during food fermentation processing; (e) lowering cooking times and fuel requirements (Aloys and Angeline, 2009;Liu et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

Tangüler

2014

Turkish JAF Sci.Tech.

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Fermented products are one of the important foodstuffs in many countries of the world. People have gradually recognized the nutritional, functional and therapeutic value of these products and this has made them even more popular. Today, almost all consumers have a significant portion of their nutritional requirements fulfilled through these products. Scientific and technological knowledge is quite well developed for some fermented products such as wine, beer, cheese, and bread. These products are produced universally. However, scientific knowledge for some traditional foods produced locally in Turkey is still poor and not thorough. Numerous traditional, cereal-based fermented foods are produced in Turkey. The aim of this paper is to provide knowledge regarding the characterization, raw materials used for production, production methods, fermentation conditions and microorganisms which are effective in the fermentation of traditional foods. The study will focus on Boza, Tarhana, and Chickpea bread which are foods widely produced in Turkey.

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Traditional fermented foods and beverages in Burundi

Cited by 54 publications

References 20 publications

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

Microbial and Chemical Diversity of Traditional Non-Cereal Based Alcoholic Beverages of Sub-Saharan Africa

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

Traditional Turkish Fermented Cereal Based Products: Tarhana, Boza and Chickpea Bread

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