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Roots and tubers from Burundi
Inyange is a Burundian cassava flour made by heap fermentation. Cut cassava is sun-dried for a day, piled under plantain leaves or straw for five days until mould covers it, then scraped, dried again and pounded into a slightly dark flour.
A short entry: the sources we found record only what is said here about Inyange itself.
| Cassava roots | Peeled, washed and cut into pieces[fermdb] |
| Plantain leaves or straw | To cover the heap[fermdb] |
| Starter | spontaneous |
Total time across the recorded steps: 6 days
What changes: Cassava is peeled, washed and cut into pieces
Output: cassava pieces.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Inyange is a Burundian cassava flour made by heap fermentation. Cut cassava is sun-dried for a day, piled under plantain leaves or straw for five days until mould covers it, then scraped, dried again and pounded into a slightly dark flour. Made in 4 steps over 6 days. The longest step, heap, cover with plantain leaves or straw, and ferment, takes 5 days (FermDB (Bokulich lab 2009).
| Main step | 5 daysReported[fermdb][makamba2026] | Heap, cover with plantain leaves or straw, and ferment |
|---|
Inyange is fermented dry in a covered heap until mould grows, not soaked in water like Burundian imikembe and ubuswage.
Cassava holds compounds that release cyanide. In the one study of inyange, from Makamba Province, hydrogen cyanide fell from 87.94 to 1.36 mg/kg, under the 10 mg/kg FAO/WHO level for flour [makamba2026]. Fresh roots can hold up to 400 mg/kg [fao1990], so that result does not prove the method clears more toxic roots. The heap is meant to grow mould. The same study detected no aflatoxins, but it did not name the moulds or test for other mycotoxins, and it asks for care in storage [makamba2026]. WHO says mould can grow deep into food and that most mycotoxins survive food processing [who-mycotoxins], so scraping off the mould and cooking the flour cannot be counted on to remove them.
Every number is labelled with how it is known. How this atlas is made
