Traditional fermented foods and beverages in Burundi |
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Authors: | Nzigamasabo Aloys Nimpagaritse Angeline |
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Affiliation: | 1. Université du Burundi, Burundi;2. Institut Supérieur d’Agriculture, Département de Technologie des Industries Agro- Alimentaire, BP 35 Gitega, Burundi;3. Faculté d’Agronomie, Département de Technologie des Industries Agro-Alimentaire, Burundi |
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Abstract: | 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. |
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