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.
Highlights
Known as native beer of South America, is a fermented beverage made from a wide variety of raw materials, applying different methods, with the indigenous people of America being the most representative group that have traditionally prepared them from corn and cassava since the knowledge of its elaboration has been transmitted from generation to generation (Caicedo & Espinel, 2018; Grijalva-Vallejos et al, 2020; Hirsch, 2017)
It is made by mixing starches or sugars with water, which are naturally fermented without microbiological or environmental control conditions, making the beverage by chewing the plant raw material, continues to be a common practice by indigenous groups, where the Diastase enzyme present in human saliva allows the conversion of starches to sugars (Levin et al, 2017; McGovern, 2019)
This study aims to investigate traditional methods of elaboration, microbiology along with physicochemical parameters during the fermentation of indigenous beverages of low and high alcohol
Summary
Known as native beer of South America, is a fermented beverage made from a wide variety of raw materials, applying different methods, with the indigenous people of America being the most representative group that have traditionally prepared them from corn and cassava since the knowledge of its elaboration has been transmitted from generation to generation (Caicedo & Espinel, 2018; Grijalva-Vallejos et al, 2020; Hirsch, 2017). It is made by mixing starches or sugars with water, which are naturally fermented without microbiological or environmental control conditions, making the beverage by chewing the plant raw material, continues to be a common practice by indigenous groups, where the Diastase enzyme present in human saliva allows the conversion of starches to sugars (Levin et al, 2017; McGovern, 2019). Due to the thermal process to which the fermented beverage is subjected, cassava has a decomposition process of its toxic glycosides, which in humans cause weakness, hypothyroidism, paralysis and in severe cases, death (Shigaki, 2015)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
