Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
AUTOR(ES)
MAYORGA, Gabriela Alejandra CHACÓN; PALMA, Gabriela Beatriz ARIAS; SANDOVAL-CAÑAS, Gustavo José; ORDOÑEZ-ARAQUE, Roberto Hugo
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
2021-06
RESUMO
Abstract 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.
Documentos Relacionados
- Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules
- Pathological and Molecular Characterization of Xanthomonas campestris Strains Causing Diseases of Cassava (Manihot esculenta)
- Tolerância de cinco cultivares de mandioca (Manihot esculenta) a herbicidas
- Biological parameters of Bemisia tabaci (Gennadius) biotype B (Hemiptera: Aleyrodidae) on Jatropha gossypiifolia, commercial (Manihot esculenta) and wild cassava (Manihot flabellifolia and M. carthaginensis) (Euphorbiaceae)
- Cytogenetics and evolution of cassava (Manihot esculenta Crantz)