Journal
FOOD RESEARCH INTERNATIONAL
Volume 42, Issue 5-6, Pages 588-594Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2009.02.021
Keywords
Traditional fermented foods and beverages; Milk products; Cereal and banana-based beverages and cassava-based foods
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Several traditional fermented foods and beverages are produced at the household level in Burundi. These include milk products (urubu, amateregua and amavuta), cereal and banana-based beverages (Urwarwa, Isongo, Impeke and Kanyanga) and cassava-based fermented foods (Ikivunde, Inyange, Imikembe and Ubswage). Literature on Burundian fermented foods and beverages is non-existent. Therefore, the objective of this review is to document the methods by which these Burundian foods and beverages are produced and to devise scientific means to improve their quality and optimize their production methods. (c) 2009 Elsevier Ltd. All rights reserved.
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