Host: The Japan Society of Home Economics
This paper describes a Fijian traditional food “Fijian bread”, which is made from fermented cassava, based on the investigation in a small isolated island Lakeba where people keep the traditional dietary life compared to other Fiji islands. In Lakeba island, the “Fijian bread” is made by the following processes: (1) cut cassava into a few pieces without peeling (2) keep the cassava pieces in water for 3 – 14 days to ferment them (3) grind the fermented cassava pieces (4) mix the ground fermented cassava with wheat flour and coconut milk (5) bake the obtained dough in coconut shell or taro leaf. This study focuses on the fermentation process because Fijian people enjoy the difference of the taste and smell of the “Fijian bread” according to the fermentation period and condition. The microscope observation shows that the fermentation liquid contains various yeast fungi and lactic acid bacilli.
