Traditional Foods From Tropical Root and Tuber Crops

Saranraj, P.; Behera, Sudhanshu S.; Ray, Ramesh C.

doi:10.1016/b978-0-12-814887-7.00007-1

Cited by 40 publications

(31 citation statements)

References 88 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Towards the middle of the nineteenth century, cassava production and consumption became an important staple food widely cultivated in Africa [7]. Cassava is regarded as the most widely cultivated root crop in the tropical region and a crop that persistently contribute to food security mainly because of its ability to store its matured edible roots in the ground for about three years and unarguably the sixth most important crop (following crops like wheat, rice, maize, potato, and barley) in the world [8].…”

Section: Introductionmentioning

confidence: 99%

Cassava, a 21st Century Staple Crop: How can Nigeria Harness Its Enormous Trade Potentials?

Otekunrin¹,

Sawicka²

2019

Act Scie Agri

View full text Add to dashboard Cite

Section: Introductionmentioning

confidence: 99%

Cassava, a 21st Century Staple Crop: How can Nigeria Harness Its Enormous Trade Potentials?

Otekunrin¹,

Sawicka²

2019

Act Scie Agri

View full text Add to dashboard Cite

“…At the median level generally, (30.37-60.73 g/day) consumers of yam in the study consumed greater quantities of yam compared to consumers in the UK (6.45-22.50 g/day) [8]. This finding is associated with the fact that yam is a tropical crop [56] consumed essentially by minority demographic subgroups such as migrants in the UK [57].…”

Section: Exposure Elements In the Consumption Of Roots And Tubersmentioning

confidence: 90%

Untitled

2020

AJLS

View full text Add to dashboard Cite

The WHO/FAO have requested data on food consumption to better understand the increasing toxicological results of foodstuffs. The aim of this study was to determine the food consumption characteristics of the consumers living in smallscale mining areas. Commonly consumed food crops of each category: fruit, cereals, vegetables, legumes and root tubers were selected. In all, 308 consumers were sampled using a one-week dietary recall tool and a stratified sampling method of the consumers. The @Risk Microsoft add-in was used to analyze the data. The results show that the adolescents (10-17 years) consumed cowpea (233.90 g/day) and cassava (666.96g/day) at a relatively higher level compared to children (3-9 years) and adults (18-64 years). Likewise, adults consumed yam (136.65g/day), maize (1739.37g/day), rice (1272.40g/day), pineapple (184.97g/day) and watermelon (656.55g/day) at a relatively higher level compared to children and adolescents. On the contrary, whereas children generally consumed lower quantities of food, they presented higher exposure frequency to cowpea (364 days/year), root tubers (36-364 days/year) and grains (286-364 days/year) compared to adults and adolescents. Both adolescent and adult population subgroups presented higher exposure frequency to vegetables (364 days/year) relative to children (104-364 days/year). The findings further show that, in increasing order rice and maize are the most consumed crops. The adult population subgroup, in the study area may be vulnerable to contaminants in maize grains than other dishes categories due to the high mass consumed and high exposure duration. Children may be vulnerable to contaminants in maize grains because of the high exposure frequency.

show abstract

“…In some cases up to 72 hours if the cassava variety is slowly fermented to allow the growth of Rhizopus sp. Characteristic aromas and sweetness are identified to be transferred to the pondos, it is covered preventing the entry of air and pressure is released from time to time (Daly, 2020;Derka et al, 2015;Saranraj et al, 2019). The beverage can be consumed 24 hours after the fermentation, since it will be sweet and low in alcohol, if a higher alcohol content is desired, it must be fermented for up to 5 weeks.…”

Section: Guyanamentioning

confidence: 99%

“…The initial glucose values are 7 m/L at 24 hours, at 48 h it reaches the maximum glucose concentrations with values between 129 mg/L and 159 mg/L ending with values of 45 mg/L and 150 mg/L, which will depend on the type of cassava used, reducing the pH is known to promote the rapid growth of the Rhizopus fungus (Nicolau, 2016;Sharma et al, 2016). In pH ranges from 4 to 5.5 it has been shown that the enzyme glucoamylase, derived from fungi, is more efficient for the production of various organic acids, allowing the formation of characteristic flavors and aromas, in addition, it is known that prolonged fermentations could promote the formation of bitter flavors in this beverage (Kaur et al, 2019;Saranraj et al, 2019).…”

Section: Presence and Role Of Microorganismsmentioning

confidence: 99%

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

Mayorga¹,

Palma

Sandoval-Cañas

et al. 2021

Food Sci. Technol

View full text Add to dashboard Cite

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.

show abstract

Traditional Foods From Tropical Root and Tuber Crops

Cited by 40 publications

References 88 publications

Cassava, a 21st Century Staple Crop: How can Nigeria Harness Its Enormous Trade Potentials?

Cassava, a 21st Century Staple Crop: How can Nigeria Harness Its Enormous Trade Potentials?

Untitled

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

Contact Info

Product

Resources

About