Traditional and novel fermented foods and beverages from tropical root and tuber crops: Review

International Journal of Food Science and Technology

Volumn 44, Issue 6, 2009, Pages 1073-1087

  Ray, Ramesh C ^a   Sivakumar, Paramasivan S ^a  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

Agbelima; Chickwanghe; Cyanogenic glucosides; Food fermentation; Fufu; Gari; Lafun; Roots and tubers; Solid state fermentation; Submerged fermentation

Indexed keywords

ARACHIS HYPOGAEA; BACTERIA (MICROORGANISMS); COLOCASIA ESCULENTA; DIOSCOREA ALATA; DIOSCOREA BULBIFERA; GARI; IPOMOEA BATATAS; MANIHOT ESCULENTA;

EID: 65449139485     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.01933.x     Document Type: Review

References (124)

1. Achi, O.K. (1999). Quality attributes of fermented yam flour supplemented with processed soy flour. Plant Foods for Human Nutrition, 54, 151 158. (Pubitemid 30041990)
2. Achi, O.K. Akubor, P.I. (2000). Microbiological characterization of yam fermentation for 'Elubo' (yam flour) production. World Journal of Microbiology and Biotechnology, 16, 3 8. (Pubitemid 30147388)
3. Agrawal, R. (2005). Probiotics: an emerging food supplement with health benefits. Food Biotechnology, 19, 227 246. (Pubitemid 43173403)
4. Akindahunsi, A.A. Oboh, G. (1999). Effect of some post-harvest treatments on the bioavailability of zinc from some selected tropical vegetables. Rivista Italiana delle Sostanze Grasse, 76, 285 288.
5. Akingbala, J.O., Oguntimein, G.B. Sobande, A.O. (1995). Physicochemical properties and acceptability of yam flour substituted with soy flour. Plant Foods for Human Nutrition, 48, 73 80.
6. Akingbala, J.O., Oyewole, O.B., Uzo-Peters, P.I., Karim, R.O. Baccus- Taylor, G.S.H. (2005). Evaluating stored cassava quality in gari production. Journal of Food Agriculture and Environment, 3, 75 80.
7. Akingbala, J.O., Oguntimein, G.B. Abass, A.B. (2006). Effect of processing methods on quality and acceptability of fufu from low cyanide cassava. Journal of the Science of the Food and Agriculture, 57, 151 154.
8. Almazan, A.N. (1986). Cyanide concentration in fried cassava chips and its effect on chip taste. Nigerian Food Journal, 4, 65 74.
9. Aloys, N. Zhou, H.M. (2006). Functional and chemical properties of ikivunde and inyange, two traditionally processed Burundian cassava flours. Journal of Food Biochemistry, 30, 429 443. (Pubitemid 44091639)
10. Amoa-Awua, W.K.A., Appoch, F. Jakobsen, M. (1996). Lactic acid fermentation of cassava. Into agbelima. International Journal of Food Microbiology, 31, 87 98. (Pubitemid 26297210)
11. Amoa-Awua, W.K.A., Frisvad, J.C., Sefa-Dedeh, S. Jakobsen, M. (2003). The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava dough. Journal of Applied Microbiology, 83, 288 296.
12. Ampe, F. Brauman, A. (1995). Origin of enzymes involved in detoxification and root softening during cassava retting. World Journal of Microbiology and Biotechnology, 11, 178 182.
13. Assanvo, J.B., Agbo, G.N., Behi, Y.E.N., Coulin, P. Farah, S. (2006). Microflora of traditional starter made from cassava for "attieke" production in Dabou (Cote d'Ivoire). Food Control, 17, 37 41. (Pubitemid 40823829)
14. Balagopalan, C. (2000). Integrated Technologies for Value Addition and Post Harvest Management in Tropical Tuber Crops. Thiruvananthapuram, India : Central Tuber Crops Research Institute.
15. Beuchat, L.R. (1987). Traditional fermented food products. In : Food and Beverage Mycology (edited by L.R. Beuchat). Pp. 269 306. Berlin, Germany : Springer.
16. Bindumole, V.R., Sasikiran, K. Balagopalan, C. (2000). Production of citric acid by the fermentation of sweet potato using Aspergillus niger. Journal of Root Crops, 26, 38 42.
17. Blanshard, A.F., Dahniya, M.T., Poulter, N.H. Taylor, A.S. (1994). Fermentation of cassava into foofoo. Effect of lime and temperature on processing and storage quality. Journal of the Science of Food and Agriculture, 66, 485 492.
18. Bokanga, M. (1995). Biotechnology of cassava processing in Africa. Food Technology, 49, 86 90.
19. Brauman, A., Keleke, S., Malonga, M., Miambi, E. Ampe, F. (1996). Microbiological and biochemical characterization of cassava retting a traditional lactic acid fermentation for foo-foo (cassava flour) production. Applied and Environmental Microbiology, 62, 2854 2858. (Pubitemid 26260090)
20. Brown, A.C., Reitzenstein, J.E., Liu, J. Jadus, M.R. (2005). The anti-cancer effects of poi (Colocasia esculenta) on colonic adenocarcinoma cells in vitro. Phytotherapy Research, 9, 767 771. (Pubitemid 41571425)
21. Cai, T. Nip, W.-K. (1990). Biochemical changes in the development of alcoholic fermented products from taro (Colocasia esculenta L.) Schott. Tropical Science, 30, 379 390.
22. Cárdenas, O.S. de Buckle, T.S. (1980). Sour cassava starch production: a preliminary study. Journal of Food Science, 45, 1509 1528.
23. Cereda, M.P. Mattos, M.C.Y. (1996). Linamarin: the toxic compound of cassava. Journal of Venomous Animals and Toxins, 2, 6 12. (Pubitemid 26094954)
24. Cereda, M.P. Vilpoux, O.E. (2006). Cassava fermentation in Latin America: fermented starch. In : Microbial Biotechnology in Horticulture (edited by R.C. Ray O.P. Ward). Pp. 397 420. Vol. 1. New Hampshire, USA : Science Publishers.
25. Chandra, S. (2006). Tropical root crops: strategies for sustainable development and food security. Book of Abstracts of the 14th Triennial Symposium of International Society for Tropical Root Crops, 20-26 Nov. 2006. p. 251. Thiruvananthapuram, India : Central Tuber Crops Research Institute.
26. Chiang, Y.W., Chye, F.Y. Mohd Ismail, A. (2006). Microbial diversity and proximate composition of Tapai, A Sabah's fermented beverage. Malaysian Journal of Microbiology, 2, 1 6.
27. Conn, E.E. (1973). Cyanogenic glucosides: their occurrence biosynthesis and function. In : Chronic Cassava Toxicity (edited by B. Nestle B. McIntyr). Pp. 55 63. Ottawa : International Development Centre.
28. Coulin, P., Farah, Z., Assanvo, J., Spillmann, H. Puhan, Z. (2006). Characterisation of the microflora of 'attieke′, a fermented cassava product, during traditional small-scale preparation. International Journal of Food Microbiology, 106, 131 136. (Pubitemid 43120227)
29. Data, E.S., Diamante, J.C. Forio, E.E. (1986). Soy sauce production utilizing root crops flour as substitute for wheat flour (100% substitution). Annals of Tropical Research (Phillip), 8, 42 50.
30. Diop, A. Calverley, D.J.B. (1998). Storage and Processing of Roots and Tubers in the Tropics. Rome : Food and Agricultural Organisation.
31. Dufour, D., Larsonnour, S., Alarcon, F., Brabet, C. Chuzel, C. (1996). Improving the bread making potential of cassava sour starch. In : Cassava Flour and Starch: Progress in Research and Development (edited by D. Dufour, G.M. O'brient R. Best). Pp. 133. Cali, Colombia : CIAT Publications.
32. Dziedzoave, N.E., Ellis, W.O., Oldham, J.H. Osei-Yaw, A. (1999). Subjective and objective assessment of agbelima' (cassava dough) quality. Food Control, 10, 63 67. (Pubitemid 129556880)
33. Edijala, J.K., Okoha, P.N. Anigoro, R. (1999). Chemical assay of cyanide levels of short-time-fermented cassava products in the Abraka area of Delta State, Nigeria. Food Chemistry, 64, 107 110. (Pubitemid 28532694)
34. Edison, S. (2006). Status of tropical tuber crops production, utilization and marketing in India. Book of Abstracts of the 14th Triennial Symposium of International Society for Tropical Root Crops, 20-26 Nov. 2006. p. 7. Thiruvananthapuram, India : Central Tuber Crops Research Institute.
35. Ellis, W.O., Dziedzoave, N.T., Boakye, K., Simpson, B.K. Smith, J.P. (1997). Effect of cassava variety and. processing methods on the. performance of 'kudeme' in agbelima production. Food Control, 8, 199 204. (Pubitemid 127161279)
36. Escouto, L.F.S. Cereda, M.P. (2000). Use of fermented cassava starch in the development of a formulation for bread without gluten. In : Proceedings of the Twelfth Symposium of International Society of Tropical Root Crops (ISTRC) edited by M. Nakatani K. Komaki). Pp. 159 161. Tsukuba, Japan: ISTRC.
37. Ezedinma, C. (2006). Domestic and cross border trade in traditional cassava food products in Nigeria. Book of abstracts of the 14th Triennial Symposium of International Society for Tropical Root Crops, 20-26 Nov. 2006. p. 254. Thiruvananthapuram, India : Central Tuber Crops Research Institute.
38. Fagbemi, A.O. Ijah, U.J.J. (2006). Microbial population and biochemical changes during production of protein-enriched fufu. World Journal of Microbiology ands Biotechnology, 22, 635 640. (Pubitemid 43815123)
39. FAO (1990). Roots, Tubers, Plantains and Bananas in Human Nutrition. Rome : Food and Agriculture Organization.
40. FAOSTAT 2009). ProdSTAT: Crops, Food and Agriculture Organisation Statistics Division. Rome, Italy : FAO (Food and Agriculture Organisation of the United Nations). Available at: http://faostat.fao.org/site/567/DesktopDefault. aspx (accessed on 28th January 2009).
41. Fauquet, C.M. Taylor, N. (2001). The potential for biotechnology to improve the nutritional value of cassava. Food and Nutrition Bulletin, 23, 364 366.
42. Firmin, A. (1995). Optimisation of traditional fermentation of cassava. Tropical Science, 35, 68 75.
43. Fuller, R. (1989). Probiotics in man and animals. Journal of Applied Bacteriology, 66, 365 378.
44. Gandjar, I. (2003). TAPAI from cassava and cereals. In : Proceedings of the 1st International Symposium and Workshop on Insight into the World of Indigenous Fermented Foods for Technology Development and Food Safety (IWIFF). Pp. 152 157. Bangkok, Thailand: Kasetsart University.
45. George, M., Moorthy, S.N. Padmaja, G. (1995). Biochemical changes in cassava tuber during fermentation and its effect on extracted starch and residue. Journal of the Science of Food and Agriculture, 69, 367 371.
46. Gubag, R., Omoloso, D.A. Owens, J.D. (1996). Sapal: a traditional fermented taro [Colocasia esculenta (L.) Schott] corm and coconut cream mixture from Papua New Guinea. International Journal of Food Microbiology, 28, 361 367. (Pubitemid 26050921)
47. Gueguen, Y., Chemardin, P., Labrol., P., Arnaud, A. Galzy, P. (1997). Purification and characterization of an intercellular ß-glucosidase from a new strain of Leuconostoc mesenteroides isolated from cassava. Journal of Applied Microbiology, 82, 469 476. (Pubitemid 27229705)
48. Hahn, S.K. (1992). Cyanide and Tannin, Traditional Processing and Utilization of Cassava in Africa. Ibadan : International Institute for Tropical Agriculture.
49. Henkel, T.W. (2005). Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana. Mycologia, 97, 1 11. (Pubitemid 40722058)
50. Huang, A.S., Komarasamy, K. He, L. (2003). Recent Development on Taro-Based Food Products in Hawaii. Paper presented at the Third Taro Symposium held in Nadi, Fiji, 21-23 May, 2003.
51. Ijabadeniyi, A.O. (2007). Microbiological safety of gari, lafun and ogiri in Akure metropolis, Nigeria. African Journal of Biotechnology, 6, 2633 2635. (Pubitemid 350176029)
52. Iwuoha, C.I. Eke, O.S. (1996). Nigerian indigenous fermented foods: their traditional process operation, inherent problems, improvements and current status. Food Research International, 29, 527 554. (Pubitemid 126335994)
53. Jekayinfa, S.O. Olajide, J.O. (2007). Analysis of energy usage in the production of three selected cassava-based foods in Nigeria. Journal of Food Engineering, 82, 217 226. (Pubitemid 46560187)
54. Jiang, L., Rozelle, S. Huang, J. (1993). Production, Technology and Post harvest Processing of Sweet Potatoes in Sichuan Province. Unpublished Report of CIP Sub-project 6211, pp. 63.
55. Jyothi, A.N., Wilson, B., Moorthy, S.N. George, M. (2005). Physiochemical properties of the starchy flour extracted from sweet potato tubers through lactic acid fermentation. Journal of the Science of Food and Agriculture, 85, 1558 1563. (Pubitemid 40886659)
56. Kaur, C. Kapoor, H.C. (2001). Antioxidants in fruits and vegetables- The millennium's health. International Journal of Food. Science and Technology, 36, 703 725.
57. Kearney, N., Stanton, C., Desmond, C. et al. (2008). Challenges associated with the development of Probiotic-containing functional foods. In : Handbook of Fermented Functional Foods (edited by E.D. Farnworth). Pp. 25 70. New York : CRC Press.
58. Kimaryo, V.M., Massawe, G.A., Olasupo, N.A. Holzapfel, W.H. (2000). The use of starter culture in the fermentation of cassava for the production of "kivunde', a traditional Tanzanian food product. International Journal of Food Microbiology, 56, 179 180. (Pubitemid 30251851)
59. Kofi, W., Amoa-Awua, A., Appok, F.E. Jacobsen, M. (1996). Lactic acid fermentation of cassava dough into agbelima. International Journal of Food Microbiology, 96, 87 98. (Pubitemid 26297210)
60. Lacerda, I.C.A., Miranda, R.L., Borelli, B.M. et al. (2005). Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil. International Journal of Food Microbiology, 105, 213 219. (Pubitemid 41596970)
61. Lei, V., Amoa-Awua, W.K.A. Brimer, L. (1999). Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganisms. International Journal of Food Microbiology, 53, 169 184.
62. Matthews, P.J. (2000). An introduction to the history of taro as a food. In : Potential of Root Crops for Food and Industrial Resources. Proceedings of the Twelfth Symposium of International Society of Tropical Root Crops (ISTRC) edited by M. Nakatani K. Komaki). Pp. 484 511. Tsukuba, Japan: ISTRC.
63. Mestres, C. Rouau, X. (1997). Influence of natural fermentation and drying conditions on th physico-chemical characteristics of cassava starch. Journal of Science of Food and Agriculture, 74, 147 155. (Pubitemid 27347389)
64. Mestres, C., Rouau, X., Zakhia, N. Brabet, C. (1996). Physico-chemical properties of cassava sour starch. In : Cassava Flour and Starch: Progress in Research and Development (edited by D. Dufour, G.M. O'brient R. Best). Pp. 143. Cali, Colombia : CIAT Publications.
65. Mkpong, O.E., Yan, H., Chism, G. Sayre, R.T. (1990). Purification, characterization and localization of linamarase in cassava. Plant Physiology, 93, 176 181. (Pubitemid 120029854)
66. Mohapatra, S., Panda, S.H., Sahoo, A.K., Sivakumar, P.S. Ray, R.C. (2007). β-carotene rich sweet potato curd: Production, nutritional and proximate composition. International Journal of Food Science and Technology, 42, 1305 1314. (Pubitemid 47624039)
67. Moorthy, S.N. Padmaja, G. (1995). Changes in cassava tuber during fermentation and its effect on extracted starch and residue. Journal of the Science of Food and Agriculture, 65, 361 371.
68. Nanda, S.K. George, M. (1996). Physical aspects of the softening of cassava tubers upon fermentation with a mixed culture inoculum. Journal of Food Engineering, 29, 129 137. (Pubitemid 126382938)
69. Ngaba, P.R. Lee, J.S. (1979). Fermentation of cassava (Manihot esculenta Crantz). Journal of Food Science, 44, 1570 1572.
70. Nnam, N.M. (2001). Nutrient potential of blends of malted maize (Zea mays L.), African yam bean (Sphenostylis stenocarpa) and fermented cocoyam (Colocasia esculenta) flours. Ecology of Food and Nutrition, 40, 311 320. (Pubitemid 32997387)
71. Nwabueze, T.U. Odunsi, F.O. (2007). Optimization of process conditions for cassava (Manihot esculenta) lafun production. African Journal of Biotechnology, 6, 603 611. (Pubitemid 46422953)
72. Nwankwo, D., Anadu, E. Usoro, R. (1989). Cassava fermenting organisms. MIRCEN. Journal Applied Microbiology and Biotechnology, 5, 169 179.
73. Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I. Westby, A. (2008). Identification of hazards and critical control points (CCP) for cassava fufu processing in South-West Nigeria. Food Control, 19, 22 26. (Pubitemid 47336828)
74. Oboh, G. Akindahunsi, A.A. (2003). Biochemical changes in cassava products (flour & gari) subjected to Saccharomyces cerevisae solid media fermentation. Food Chemistry, 82, 599 602. (Pubitemid 36842831)
75. Oboh, G., Akindahunsi, A.A. Oshodiw, A.A. (2002). Nutrient and Anti-nutrient Contents of Aspergillus niger-fermented Cassava Products (Flour and Gari). Journal of Food Composition and Analysis, 15, 617 622. (Pubitemid 35214700)
76. Ofuya, C.O. Akpoti, P. (1988). Post-processing microflora and the shelf stability of gari marketed in Port Harcourt. Journal of Applied Bacteriology, 64, 389 394. (Pubitemid 18194482)
77. Okafor, N. Ejiofor, A.O. (1990). Rapid detoxification of cassava mash by a yeast simultaneously producing linamarase and amylase. Process Biochemistry International, 25, 82 86.
78. Okoro, C.C. (2007). Effect of process modification on the physio-chemical and sensory quality of fufu-flour and dough. African Journal of Biotechnology, 6, 1949 1953. (Pubitemid 47347584)
79. Onabolu, A.O., Bokanga, M. Rosling, H. (1999). Cassava processing in a Nigerian Community affected by a neuropathy attributed to dietary cyanide exposure. Tropical Science, 39, 129 135.
80. Onwueme, I.C. (1978). The Tropical Tuber Crops. UK : John Wiley and Sons Ltd.
81. Osho, S.M. Dashiell, K.E. (2002). The processing and acceptability of fortified cassava based product (gari) with soybean. Discovery and Innovation, 14, 186 191. (Pubitemid 135712472)
82. Oyewole, O.B. (2001). Characteristics and significance of yeasts involved in cassava fermentation for fufu production. International Journal of Food Microbiology, 65, 213 222. (Pubitemid 32396862)
83. Oyewole, O.B. Afolami, O.A. (2001). Quality and preference of different cassava varieties for lafun production. Journal of Food Technology in Africa, 6, 27 29.
84. Oyewole, O.B. Ogundele, S.L. (2001). Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'. Journal of Food Technology in Africa, 6, 38 40.
85. Oyewole, O.B. Phillip, B. (2004). Agro-food chains and sustainable livelihood: a case study of cassava marketing in Nigeria. In : Agro-Food Chains and Networks for Development: Proceedings of the Frontis Workshop, Wageningen, The Netherlands, 6-7 September 2004 (edited by R. Ruben, M. Slingerland H. Nijhoff). Pp. 107 115. Dordrecht: Springer.
86. Padmaja, G., George, M. Moorthy, S.N. (1994). Nutritional evaluation of the starchy flour obtained from cassava tubers on fermentation with a mixed culture inoculum. Journal of Agriculture and Food Chemistry, 42, 766 770.
87. Panda, S.H. Ray, R.C. (2007). Lactic acid fermentation of β-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice. Plant Food for Human Nutrition, 62, 65 70. (Pubitemid 47074622)
88. Panda, S.H. Ray, R.C. (2008). Direct conversion of raw starch to lactic acid by Lactobacillus plantarum MTCC 1407 in semi-solid fermentation using sweet potato (Ipomoea batatas L.) flour. Journal of Scientific and Industrial Research India, 67, 531 537.
89. Panda, S.H., Naskar, S.K. Ray, R.C. (2006). Production, proximate and nutritional evaluation of sweet potato curd. Journal of Food Agriculture and Environment, 4, 124 127. (Pubitemid 43197944)
90. Panda, S.H., Paramanick, M. Ray, R.C. (2007). Lactic acid fermentation of sweet potato (Ipomoea batatas L.) into pickles. Journal of Food Processing and Preservation, 31, 83 101. (Pubitemid 46103033)
91. Panda, S.H., Panda, S., Siva Kumar, P.S. Ray, R.C. (2008). Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition. International Journal of Food Science and Technology, 44, 445 455.
92. Panda, S.H., Naskar, S.K., Sivakumar, P.S. Ray, R.C. (2009). Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatus L.) into lacto-juice. International Journal of Food Science and Technology, 44, 288 296. (Pubitemid 47074622)
93. Pandey, A., Soccol, C.R. Mitchell, D. (2000). New developments in solid state fermentation: I-bioprocesses and products. Process Biochemistry, 35, 1153 1169. (Pubitemid 30463507)
94. Rajagopal, M.V. (1997). Production of beer from cassava. Journal of Food Science, 44, 532.
95. Ray, R.C. Moorthy, S.N. (2007). Exopolysaccharide production from cassava starch residue by Aureobasidium pullulans MTCC 1991. Journal of Scientific and Industrial Research India, 66, 252 255. (Pubitemid 46421165)
96. Ray, R.C. Panda, S.H. (2007). Lactic acid fermented fruits and vegetables: an overview. In : Food Microbiology Research Trends (edited by M.V. Palino). Pp. 155 188. Hauppauge, New York, USA : Nova Science Publishers Inc.
97. Ray, R.C. Ravi, S. (2005). Post harvest spoilage of sweet potato and its control measures. Critical Reviews in Food Science and Nutrition, 35, 623 644. (Pubitemid 43000473)
98. Ray, R.C. Ward, O.P. (2006). Post harvest microbial biotechnology of tropical root and tuber crops. In : Microbial Biotechnology in Horticulture, Vol. 1 (edited by R.C. Ray O.P. Ward). Pp. 345 396. Enfield, New Hampshire, USA : Science Publishers.
99. Ray, L.G., Mukherjee, G. Majumdar, S.K. (1991). Production of lactic acid from potato fermentation. Indian Journal of Experimental Biology, 29, 681 682.
100. Ray, R.C., Naskar, S.K. Sivakumar, P.S. (2005). Sweet potato curd. Technical Bulletin Series: 39, Thiruvananthapuram, India : Central Tuber Crops Research Institute.
101. Ray, R.C., Shetty, K. Ward, O.P. (2008). Solid state fermentation and value-added utilization of horticultural processing wastes. In : Microbial Biotechnology in Horticulture, Vol. 1 (edited by R.C. Ray O.P. Ward). Pp. 231 272. Enfield, New Hampshire, USA : Science Publishers.
102. Sanni, L.O., Akingbala, J.O., Oguntunde, Z.A., Bainbridge, Z.A., Graffham, A.J. Westby, A. (1998a). Processing of fufu from cassava in Nigeria: problems and prospects for development. Science Technology and Development, 16, 58 71. (Pubitemid 29198952)
103. Sanni, L.O., Oyewole, O.B. Olowogbade, D.V. (1998b). Effect of different drying methods on lafun (fermented cassava flour). Tropical Science, 38, 1 4. (Pubitemid 28259588)
104. Sanni, L.O., Oyewole, O.B., Adebowale, A.R.A. Adebayo, K. (2003). Current trends in the utilization of roots and tubers for sustainable development. In : Food Based Approaches for a Healthy Nutrition in West Africa - Proceedings of the 2nd International Workshop (edited by I.D. Brouwer, A.S. Traoré S. Trèche). Pp. 123 138. Ouagadougou : Presse Universitaire.
105. Sefa-Dadeh, S. (1989). Effects of particle size on some physicochemical characteristics of agbelima (cassava dough) and corn dough. Tropical Science, 29, 21 32.
106. Selbmann, L., Crognale, S. Petruccioli, M. (2002). Exopolysaccharide production from Sclerotium glucanicum NRRL 3006 and Botryosphaeria rhodina DABAC-P 82 on raw and hydrolyzed starchy materials. Letters in Applied Microbiology, 34, 51 55. (Pubitemid 34088306)
107. Shittu, T.A., Dixon, A., Awonorin, S.O., Sanni, L.O. Maziya-Dixon, B. (2008). Bread from composite cassava-wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality. Food Research International, 41, 569 578.
108. Shivashankara, K.S., Isobe, S., Al-Haq, M.J., Takenaka, M. Shiina, T. (2004). Fruit- antioxidant activity, ascorbic acid, total phenol, quercetin, and carotene of Irwin mango fruits stored at low temperature after high electric field pretreatment. Journal of Agriculture and Food Chemistry, 52, 1281 1286.
109. Sokari, T.G. Karibo, P.S. (1996). Short duration processing of cassava for high quality gari production. Journal of the Science of Food and Agriculture, 70, 427 432. (Pubitemid 126677421)
110. Steinkraus, K.H. (1989). Industrialization of Indigenous Fermented Foods. New York : Meryl Dekker.
111. Steinkraus, K.H. (1997). Classification of fermented foods: worldwide review of household fermentation techniques. Food Control, 8, 311 317. (Pubitemid 127162023)
112. Steinkraus, K.H. (2002). Fermentation in world food processing. Comprehensive Reviews in Food Science and Food safety, 1, 23 31.
113. Terahara, N., Matsui, T., Fukui, K., Matsugano, K., Sugita, K. Matsumoto, K. (2003). Caffeoylsophorose in a red vinegar produced through fermentation with purple sweet potato. Journal of Agricultural and Food Chemistry, 51, 2539 2543.
114. Tomlins, K., Sanni, L., Oyewole, O. et al. (2007). Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu). Journal of the Science of Food and Agriculture, 87, 1949 1956.
115. Treche, S. Massamba, J. (1995). Les modes de transformation traditionnels du manioc du congo. In : Cassava Food Processing (edited by E. Agbor, A. Brauman, D. Griffon S. Treche). Pp. 133 150. Paris : ORSTOM.
116. Uzogara, S.G., Agu, L.N. Uzogara, E.O. (1990). A review of traditional fermented foods, condiments and beverages in Nigeria: their benefits and possible problems. Ecology of Food and Nutrition, 24, 267 288.
117. Vasconcelos, A.T., Twiddy, D.R., Westby, A. Reilly, P.J.A. (1990). Detoxification of cassava during gari production. International Journal of Food Science and Technology, 25, 198 203.
118. Wanlapatit, S., Choineeranat, S., Amornittikul, K., Piyachomkwan, K. Sriroth, K. (2004). Production of cassava wine by biotechnological method. Book of abstracts of the Sixth International Scientific Meeting of the Cassava Biotechnological Network, 8-14 March, 2004, Cali, Colombia : CIAT, p. 72.
119. Westby, A. (2002). Cassava utilisation, storage and small-scale processing. In : Cassava: Biology, Production and Utilization (edited by R.J. Hillocks, J.M. Thresh A.C. Bellotti). Pp. 281. London : CAB International.
120. Westby, A. Choo, B.K. (1994). Cyanogen reduction during lactic acid fermentation of cassava. Acta Horticulturae, 375, 209 215.
121. Woolfe, J.A. (1992). Sweet Potato. An Untapped Food Resource. New York : Cambridge University Press.
122. Yamakawa, O. (2000). New cultivation and utilization system for sweet potato toward the 21st century. In : Potential of Root Crops for Food and Industrial Resources (edited by M. Nakatani K. Komaki). Pp. 8 13. Twelfth Symposium of International Society of Tropical Root Crops (ISTRC), 10-16 Sept., 2000, Tsukuba, Japan.
123. Yoshinaga, M. (2004). Newfound sweet potato spirits "AKA- KIRISHIMA" made from purple-fleshed variety "Murasakimasari". Sweet Potato Research Front, 17. Availablel at: http://www.knaes.affrc.go.jp/ sporf/no17/m2.html (accessed on January 2009).
124. Zheng, Y., Wang, Z. Chen, X. (1999). Citric acid production from the mash of dried sweet potato with its dregs by Aspergillus niger in an external-loop airlift bioreactor. Process Biochemistry, 35, 237 242. (Pubitemid 29533718)