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Review

The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages

by
James Ziemah
1,2,†,
Oluwaseun Olayemi Aluko
3,†,
Vincent Ninkuu
4,
Lawrence Adelani Adetunde
5,
Asekabta Karl Anyetin-Nya
4,
James Abugri
1,
Matthias S. Ullrich
2,
Felix Dapare Dakora
4,6,
Songbi Chen
3,* and
Nikolai Kuhnert
2,*
1
Chemistry Department, CKT University of Technology and Applied Sciences, Navrongo P.O. Box 24, Ghana
2
School of Science, Constructor University Bremen, 28759 Bremen, Germany
3
Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Ministry of Agriculture for Germplasm Resources, Conservation and Utilization of Cassava, Danzhou 571737, China
4
National Nanfan Research Institute, Chinese Academy of Agricultural Sciences, Sanya 572000, China
5
Applied Biology Department, CKT University of Technology and Applied Sciences, Navrongo P.O. Box 24, Ghana
6
Chemistry Department, Tshwane University of Technology, Pretoria 0001, South Africa
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Beverages 2025, 11(4), 98; https://doi.org/10.3390/beverages11040098
Submission received: 29 April 2025 / Revised: 2 June 2025 / Accepted: 13 June 2025 / Published: 1 July 2025
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Abstract

Cassava (Manihot esculenta) is a vital tropical staple crop with expanding relevance beyond food security, particularly in developing functional beverages and nutraceutical products. This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds. We further highlight the role of cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as a key ingredient in beverage production. We also discuss the probiotic and prebiotic properties and the antioxidant activity of chemicals in cassava-based beverages for health benefits. Additionally, we review the challenges, opportunities, and innovations regarding commercialization.

1. Introduction

Cassava (Manihot esculenta Crantz), native to South America (Brazil) and domesticated over 10,000 years ago, is a member of the Euphorbiaceae family that is highly valued for its starch content [1,2,3,4,5]. Cassava has emerged as a critical staple and commercial crop across tropical regions, particularly in Africa, Asia, and South America. Nigeria currently ranks as the world’s largest producer, with an annual output exceeding 60 million metric tons, followed by the Democratic Republic of the Congo, which contributes over 48.8 million metric tons to global production [1,6].
Moreover, the high starch content of cassava roots has particularly enhanced its significance in industrial applications in the pharmaceutical and beverage industries. Cassava starch provides sufficient substrate for the production of fermented products [7,8]. Cassava is emerging as a cheaper alternative to sorghum, wheat, and maize in beer brewing and the production of other beverages due to its chemical and nutritional diversity [9].
Cassava roots display significant chemical diversity. Besides starch, moisture, and fiber content, cassava harbors cyanogenic glycosides, low proteins, and sugars, such as glucose, fructose, and sucrose. Cassava also contains organic acids, such as lactic, oxalic, and citric acids, and several secondary metabolites, including phenolics and tannins [10,11,12,13]. These chemicals improve the cassava’s defense prowess and boost the nutritional values of the edible parts and its downstream products, such as beverages. Over the years, polyphenols have been demonstrated to enhance food’s nutritional qualities and shelf life. For example, (+)-gallocatechin, (+)-catechin, and (+)-catechin gallate have been reported to be present in cassava [12]. Consuming antioxidant-rich beverages can offer significant health benefits, such as improvement in cardiovascular health, antimicrobial activities, and antioxidant activities.
This review discusses the implications of selected chemicals in cassava roots for beverage production, notably cyanogenic glycosides and phenolic compounds, cassava as a substrate for beverage production, the nutritional significance of cassava-based beverages, and the health benefits and functional potential of cassava as the key ingredient in beverage production. We also highlighted its probiotic and prebiotic properties and reviewed the challenges, opportunities, and innovations regarding commercialization.

2. Chemical Composition and Diversity of Cassava

2.1. High Starch Content: Implications for Fermentation and Processing

Cassava has high starch content, which is crucial for its fermentation and processing, since it can serve as a substrate for microbial activities. This ultimately influences the qualitative and safety attributes of the resultant products, such as texture and taste. However, the starch contents of cassava vary among varieties, ranging from 20% to 40% [14], suggesting the level of fermentation also varies among cassava varieties. The fermentation process is critical for reducing harmful cyanogenic compounds, with studies indicating that extended fermentation times can significantly lower these compounds, thereby enhancing beverage safety [15]. Additionally, the starch granules in cassava undergo structural modifications during fermentation, leading to desirable qualities such as improved gel strength and enhanced pasting properties, which are vital for food applications. Consequently, understanding the implications of high starch content is essential for optimizing fermentation conditions and improving the overall quality of cassava-based food products [15,16].
A study investigated the nutritional composition of beer made from a blend of sorghum and hybrid yellow cassava. Proximate analysis was conducted on beer samples fermented over ten days at varying ratios of cassava to sorghum, revealing changes in pH and alcohol content, with pH ranging from 3.65 to 4.10 and alcohol content from 3.63% to 6.74%. Nutritional components such as fat, ash, moisture, and crude protein were measured, showing values between 0.30% to 0.59%, 0.42% to 0.61%, 76.10% to 80.97%, and 0.30% to 0.56%, respectively, alongside vitamin A and C contents ranging from 12.38 to 4.13 μg/100 mL and 12.21 to 17.39 mg/100 mL [15].

2.2. Secondary Metabolites

2.2.1. Cyanogenic Glycosides (Linamarin, Lotaustralin)—Implications for Processing Safety

Cassava, as a plant, contains high amounts of cyanogen compounds, which pose a severe threat to beverage production. The cyanogen compounds comprise three forms, namely, cyanogenic glucoside, composed of 95% linamarin and only 5% lotaustratin; cyanohydrins; and free cyanide [17] (Figure 1). Notably, linamarin and lotaustralin pose profound health implications for safety in the processing and consumption of cassava [18,19]. Ingested cyanogenic glycosides undergo enzymatic hydrolysis, resulting in the production of hydrogen cyanide (HCN), which is a highly toxic substance in humans, particularly interfering with cellular respiration through the inhibition of cytochrome c oxidase in human mitochondria, depriving cellular supply of oxygen [20]. HCN has also been reported to disrupt cardiovascular and respiratory architecture, notably causing cardiac arrest, low blood pressure, and irregular heartbeats [21,22,23]. Intriguingly, even a lower dosage, HCN can still have immeasurable health risks if consumed in large quantities, leading to vomiting, dizziness, and, in severe cases, respiratory failure and death [24]. Owing to these health implications of cyanogens in cassava, there is a need to reduce these toxins to tolerable levels before downstream beverage preparation. Although genetic engineering alternatives are being explored to mitigate cyanogen content in cassava, some schools of thought have suggested that shutting down cyanogen metabolism routes in cassava might compromise its defense machinery [13,25,26]. Similar observations in the genetic detoxification of gossypol in cotton [27] are a timely reminder for proper industrial cyanide detoxification in cassava before downstream beverage productions.
Early studies have outlined the processing techniques that can reduce cyanogen compounds in cassava to improve its ingestion. These include peeling, grating, drying, boiling, and fermentation [28]. Moreover, cyanogen detoxification processing has also been identified to improve the nutritional indicators of cassava and enhance the flavor of beverages. For example, fermentation enhances the bioavailability of certain minerals and improves the digestibility, shelf life, and sensory qualities of cassava [28,29]. More significantly, the fermentation of graded cassava reduced cyanogenic compounds than peeled ungraded cassava [28]. It has been suggested that the enzyme linamarase, which catalyzes the breakdown of cyanogenic glycosides, is inactivated or disrupted during grating and fermentation processes. Microbial fermentations, such as Lactobacillus plantarum, also enhance the leakage of bound cyanogenic glycosides, reducing the cyanide content of cassava. Similarly, Saccharomyces cerevisiae reduces HCN by 65.9% [28]. Detoxifying cassava during beverage production is a crucial step in healthy beverage production.

2.2.2. Relevance of Phenolic Compounds and Antioxidants in Cassava for Beverage Quality

The presence of phenolic compounds and antioxidants in cassava has received significant attention over the years owing to their crucial role in beverage quality improvement and health benefits [30,31]. These compounds also enhance the nutritional characteristics of cassava beverages and extend the shelf life of these products by acting as natural preservatives [30,31]. Cassava is rich in several phenolic compounds, such as hydroxycoumarins, flavonoids, and phenolic acids, which exhibit significant antioxidant characteristics. Phenolic compounds contribute to the bitterness and astringency characteristic of beverages. Under moderate amounts, they enhance the flavor of fermented cassava beverages and improve the health benefits of the end products [31] (Figure 2).
Other antioxidants, including 1,1-diphenyl-2picrylhydrazyl, carotenoids, p-Coumaric acid, gallic acid, quercetin-3-Oglucosylrutinoside, and kaempferol-3-O-rutinoside are largely involved in the bitterness and astringency of most beverages [32,33,34]. Nevertheless, there are huge variations in the threshold of bitterness and astringency depending on these antioxidant capacities [33]. While kaempferol-3-O-glucoside (Kae-glu) and kaempferol-3-O-rutinoside (Kae-rut) contributed immensely to the astringency of green tea beverages, caffeine triggers the bitterness [33,35,36]. Caffeine is also known for its flavoring attributes [33]. The advent of new analytical tools and isolation techniques (macroporous resin separation column, solid phase extractor, and silica gel chromatography) could further help identify novel antioxidants involved in the quality improvement of beverages.

3. Cassava as a Substrate for Beverage Production

Cassava has emerged as a vital feedstock for global alcohol production, particularly in sub-Saharan Central Africa, where it has supplanted cereals as a primary source. Its high starch content and mild glycemic index make it a promising value addition to wine products [37,38]. However, previous research has highlighted challenges in utilizing cassava for alcoholic beverages, particularly due to inefficient starch saccharification, limiting ethanol conversion efficiency [39]. Building on earlier challenges in starch saccharification, Coelho, Ballesteros [38] employed biotechnological approaches to produce high-quality cassava spirits and beverages (Table 1). They generated a fermentable broth containing approximately 184 g L−1 of sugars by liquefying and saccharifying cassava flour with enzymatic cocktails. The by-product was fermented and distilled to produce spirits with 40% ethanol. The gas chromatography analysis revealed a profile dominated by yeast fermentation metabolites and wood extractives, resulting in spirits with desirable sensory traits and good acceptance by tasters. These findings on cassava spirits [38] highlight the importance of value addition in cassava products, an idea further explored by Malinao, Baniaga [40] in a study on cassava-based wine production. The latter study focused on the cassava-based alcoholic fermentation process and sensory attributes. The authors observed that using Saccharomyces cerevisiae as the primary yeast strain during the traditional fermentation process yielded wine with desirable sensory attributes. The cassava wine received favorable ratings for its aroma, appearance, and taste, with attributes like a light yellow-brown color and smooth texture contributing to its appeal [40]. However, fluctuations in fermentation parameters affected the wine’s taste and texture, resulting in some batches with a slightly sour taste [40]. As such, there is a need to optimize fermentation conditions to enhance the quality of cassava wine products. Indigenous people all over the world have explored various uses of cassava for diverse beverage production, and recently, some commercial products have emerged in the market. Table 1 indicates some of the known beverage productions in the literature, created using various parts of the cassava.

4. Nutritional Significance of Cassava-Based Beverages

Extensive research has elucidated the nutritional benefits of cereal-based beverages, yet cassava-based drinks remain largely untapped. Plant-based beverages are excellent sources of carbohydrates and energy [57]. As a probiotic carrier, these beverages hold promises for women’s gut health [58], and, thus, the macronutrient composition of fermented wine products warrants further investigation (Figure 3). Fermentation enhances mineral bioavailability, particularly zinc and iron, by reducing anti-nutritional compounds such as tannins, phytates, and polyphenols prevalent in cassava (Figure 3). For instance, fermenting cassava decreased phytic acid by almost 90%, improving the nutritional bioavailability in the diet [59,60,61]. Anti-nutritional compounds in cassava-based diets interfere with mineral (calcium, molybdenum, magnesium, iron, zinc) absorption, halting nutrient bioavailability [62,63]. More evidence showed that tannins and polyphenols bind with proteins to prevent the digestion and absorption of mineral compounds.
Following this, protein precipitation occurs, and proteases are halted, resulting in amino acid deprivation (Figure 3). However, the fermentation of cassava or cereals effectively reduces the inhibitors, enhancing the digestibility of plant proteins. A previous study has shown a marked increase in the crude protein of cassava following a 48 h fermentation process [64]. Fermenting cassava chips with Saccharomyces cerevisiae heightened crude protein content from 2% to 32.4% [65]. Such increased protein content was attributed to microbial and enzymatic alterations [66]. These enzymes (lipase, amylase, phytase, and proteases) modify food products via the robust hydrolysis of lipids, polysaccharides, phytates, and proteins, respectively [67], to yield harmless and desirable by-products, with improved shelf life, taste, aroma, and nutritional value [67,68].
Fermentation produces a complex mix of volatile compounds (alkanes, organic acids, ketones, aldehyde, alcohol, terpenes, and nitrogen compounds), impacting food’s aroma and flavor profile [64] (Figure 3). Hasan, Sultan [69] opined that fermentation by Saccharomyces cerevisiae and lactic acid bacteria (LAB) enhances volatile compound production in fermented rice. Thus, the amount of volatile compounds produced varies depending on the microorganism present during fermentation [70]. Specifically, cereal-based fermented beverages are primarily fermented by lactic acid bacteria (LAB), including species of Streptococcus, Lactobacillus, Lactococcus, Pediococcus, with Saccharomyces and Candida yeasts also contributing [71]. LAB dominates fermentation, producing lactic acid and revolutionizing the beverages’ favorable properties [71]. This fermentation prolongs the shelf life of cereal beverages by boosting acidity while inhibiting harmful microorganisms and rapid spoilage [72,73]. Specifically, LAB and molds produce antibiotics and bacteriocins that further help prevent spoilage, improving the beverage’s shelf life and safety [74,75]. However, the traditional fermentation process often shortens the shelf life owing to suboptimal hygiene practices. Modern food processing techniques, such as drying and smart packaging techniques, were encouraged for cereals-based fermented beverages’ safety and shelf life extension [71]. Drying halts the growth of microorganisms that cause food spoilage and prevents toxin formation [76].
Ample evidence has shown that fermentation effectively reduces cyanide content in cassava [64] (Figure 3). It has also been revealed that a 24 h fermentation with L. plantarum drastically reduced cassava cyanide content by 97.92% [70]. Kobawila et al. [73] showed up to 70.67% reduction following a 48 h fermentation process, highlighting the importance of fermentation in cyanide reduction. While previous research centered on the benefits of cassava-based fermented beverages, future studies should explore emerging areas such as microbial metagenomics, rheology, shelf life extension, starter culture development, and kinetic modeling to facilitate innovation.

5. Health Benefits and Functional Potential

5.1. Probiotic and Prebiotic Properties

Cassava-based formulations have gained increasing attention in functional food research, especially in relation to symbiotic systems that combine probiotics and prebiotics. Symbiotic formulations using cassava starch are emerging due to cassava’s high carbohydrate content and fermentability in the gut. Studies have shown that modified cassava starch supports the growth of numerous probiotic strains, such as Lactobacillus acidophilus and Bifidobacterium bifidum, enhancing gut health and improving host immunity [77,78,79,80]. The cassava roots are mainly a source of carbohydrates, especially starch. Cassava leaves are a good source of proteins, vitamins (A, C, B1, B2), and minerals. While the cassava peels are not as nutritious as the roots or leaves, they do contain fiber and some minerals. The valorization of cassava has demonstrated its prebiotic potential through converting it to a functional food and recovering the compounds found in its pulp and peels [81,82,83,84,85].
Fibers and resistant starch allow cassava to exhibit strong prebiotic properties. Resistant starch, particularly type II and retrograded type III from cassava, has been shown to resist digestion and undergo fermentation in the colon, supporting beneficial microbiota. Malfado et al. showed in their research that cassava varieties induce positive changes in the composition and metabolic activity of the human intestinal microbiota of celiac disease patients during colonic fermentation [86]. Moreover, cassava-based dietary fiber improves short-chain fatty acid (SCFA) production, which contributes to colonic health and systemic anti-inflammatory effects [87].
Cassava-resistant starch has also contributed to the stability and sustained delivery of biomolecules. Zhu et al. showed that cassava starch could prevent the oxidation of Epigallocatechin gallate (EGCG) during delivery, leading to the bioavailability of EGCG [88,89]. Similarly, incorporating cassava starch nanoparticles promoted a sustained drug delivery system, supporting a targeted drug delivery system [90] and contributing to pharmaceuticals and medicine. Additionally, another study conducted using the pulsed electric field esterification of cassava demonstrates an increase in the cassava-resistant starch content products, promoting the desired digestibility of the formulation [91]. In a modified cassava starch formulation, the quality characteristics of a fermented soybean beverage are improved by improving sensory activities based on turning pH, acidity, soluble solids, syneresis, and microbiological quality [78,92].

5.2. Antioxidant Activity

Cassava peels and roots are rich in polyphenolic compounds, which contribute significantly to antioxidant activity. Investigations have identified key phenolics, such as catechins, ferulic acid, and rutin, especially in the peels [93,94,95,96]. These compounds exhibit radical scavenging capacity and inhibit lipid peroxidation, making cassava by-products viable for functional ingredients in antioxidant-rich formulations. These compounds have also been characterized using LC-MS for antioxidant properties in different food-related varieties [97,98]. In assessing the total phenolic content, the peels have a higher amount than the roots, with the concentration of 681.5 mg GAE/100 g, with an antioxidant activity of 19% [99]. Hence, despite the chelating disadvantage of polyphenols of some micronutrients, they have more relevance in antioxidant activity in cassava.
Furthermore, the antioxidant mechanisms play a critical role in reducing oxidative stress, thereby potentially mitigating chronic diseases such as cardiovascular conditions and certain cancers. Fermented cassava products have demonstrated enhanced antioxidant capacity and flavor, likely due to the biotransformation of the phenolic compounds during fermentation [100,101]. Cassava–acerola juice showed a marked increase in antioxidant activity, using 1,1-diphenyl-2picrylhydrazyl (DPPH) and 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity within 24 h of fermentation. It was found that β-galactosidase liberates free phenolic compounds to boost the DPPH and ABTS antioxidant capacity [100]. Nevertheless, the ascorbic acid activity weakened during the 24 h fermentation, suggesting the impact of fermentation on antioxidant capacity [100].

5.3. Detoxification and Gut Health

Cassava fermentation significantly improves its functional attributes by supporting beneficial gut microbiota and aiding in detoxification [102]. Fermented cassava increases microbial diversity in the gut, especially in promoting short-chain fatty acids (SCFA)-producing species and beneficial Bacteroides [103,104]. These microbial shifts improve intestinal barrier function and support immune modulation. Traditional cassava-based drinks, such as “fermented gari water” and “chicha”, have long been utilized in indigenous practices for their detoxifying and digestive benefits. Ethnobotanical studies confirm the role of these beverages in alleviating gastrointestinal discomfort and improving metabolic balance [105].

6. Challenges and Opportunities

6.1. Safety Concerns

One of the primary safety concerns with cassava is its cyanogenic glucoside content, which can produce toxic hydrogen cyanide upon improper processing. Efforts to manage cyanide toxicity include optimized fermentation, drying, and thermal treatment protocols [106]. However, variability in traditional processing methods leads to inconsistent detoxification, necessitating standardized protocols. The standardization of fermentation processes is crucial for the safe commercialization of cassava-based functional products. Recent biotechnological advancements, including the use of defined microbial starters, have improved consistency in detoxification and functional benefits [107]. The way forward for cassava safety will require intensive research on the safe use of cassava.

6.2. Innovation and Commercialization

Bioprocessing innovations are unlocking new avenues for the development of cassava-derived functional beverages. Enzyme-assisted extraction and controlled fermentation have produced prebiotic-rich and probiotic-fortified drinks with stable shelf life and sensory appeal [108]. Market trends in health and wellness underscore significant commercial potential for cassava-based functional products, particularly in regions with high cassava cultivation, mostly in tropical regions such as Africa, Asia, and parts of America. Functional beverages incorporating cassava-derived ingredients align with consumer demand for natural, gut health-promoting, and plant-based options [109]. The commercial value of the cassava plant is underutilized despite its resilience, cheapness, and productivity.
Agricultural innovation remains a crucial phenomenon capable of revolutionizing cassava production by enhancing high yields through disease resistance measures, biotechnology, and tissue culture. The application of precision farming techniques, including Geographic Information System, remote sensing, and drones for yield prediction and soil analysis, will further drive innovation in cassava production and promote its use as a commercial beverage product. Agricultural mechanization will also help reduce labor demands and minimize post-harvest losses.
The industrial processing of cassava for beverages and value-added products represents another innovation that can enhance its commercial value by extracting relevant phytochemicals for industries such as brewing, pharmaceuticals, and adhesives. In commercializing cassava, business models for small-scale farmers should be integrated with exporters and processors. Public–private partnerships should be developed to provide the necessary infrastructure for cassava processing. Additionally, branding cassava-based beverage products will be essential to strengthening their market presence.

7. Conclusions

Cassava offers a highly affordable source of phytochemicals for the beverage industry, providing potential antioxidant and anti-inflammatory compounds that serve as a nutritional feedstock with health benefits in beverage products. Bioprocessing innovations such as controlled fermentation, enzyme-assisted extraction, and biotechnological advancements have mitigated cassava’s toxicity, making it safer for bio-nutritional applications. With its numerous bioactive compounds, cassava provides health benefits including antioxidant, anticancer, antidiabetic, and antimicrobial activities. To fully harness cassava’s potential, future research must focus on enhancing its health-promoting properties while ensuring environmental sustainability and socio-economic accessibility, especially for the communities that depend on it the most.

Author Contributions

V.N., J.Z. and O.O.A. conceived the idea and drafted the manuscript. V.N. drew the figures, and J.Z. and O.O.A. formatted the manuscript. N.K., S.C., F.D.D., M.S.U., L.A.A., A.K.A.-N. and J.A. reviewed and edited the manuscript. All authors have read and agreed to the published version of the manuscript.

Funding

This study was funded by: Constructor University Bremen Germany (School of Science), C. K. T. University of Technology and Applied Sciences Ghana (School of Chemical and Biochemical Sciences), the Project of National Key Laboratory for Tropical Crop Breeding (NO. NKLTCBYWF202405) and the Central Public-interest Scientific Institution Basal Research Fund (NO. 1630032022007) in China.

Data Availability Statement

This article generated no data.

Conflicts of Interest

The authors declare no conflicts of interest.

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Beverages 11 00098 g001
Figure 1. Cyanogen compounds in cassava: cyanogenic glycoside, cyanohydrins, and free cyanide.
Figure 1. Cyanogen compounds in cassava: cyanogenic glycoside, cyanohydrins, and free cyanide.
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Figure 2. Significance of polyphenols in cassava beverages.
Figure 2. Significance of polyphenols in cassava beverages.
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Figure 3. Nutritional benefits of fermented cassava-based beverages.
Figure 3. Nutritional benefits of fermented cassava-based beverages.
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Table 1. Some indigenous and commercial-based cassava beverages.
Table 1. Some indigenous and commercial-based cassava beverages.
Cassava BeverageOriginProductionPart UsedProduction ProcessReferences
Masato de YucaPeru, Colombia, VenezuelaIndigenous beverage RootBoiled cassava roots are mashed to produce the fermented drink [41]
Kasiri/kaschiriGuyana, Suriname, VenezuelaIndigenous beverage RootAn alcoholic drink made by fermenting cassava juice extracted from grated roots[42]
ParakariGuyana, VenezuelaIndigenous beverage RootA fermented beverage processed using cassava bread and a mold for saccharification[43]
NihamanchiEcuador, PeruIndigenous beverage RootBoiled cassava root is mashed to produce the fermented drink [44]
CauimBrazilIndigenous beverage RootFermenting cassava root flavored with fruit juices[45]
YakupaBrazilIndigenous beverage RootA non-alcoholic beverage made from fermented cassava dough [46]
TarubáBrazilIndigenous beverage RootFermented cassava roots[47]
CaiçumaBrazilIndigenous beverage RootFermented cassava roots[48]
SakuráBrazil, SurinameIndigenous beverage RootDerived from sweet cassava [49]
Chicha de YucaAmazon BasinIndigenous beverage RootA traditional fermented drink made from chewed cassava[50]
TiquiraBrazilIndigenous beverageRootFermented cassava roots[50]
Non-alcoholic beverageGhanaNew formulationRootFermenting, sieving, and toasting cassava roots[51]
SahouBelize (Garifuna culture)Indigenous beverage StarchAddition of water to grated cassava [52]
PangasiPhilippinesIndigenous beverage RootA fermentation process similar to tapuey [53,54]
WaragiUgandaIndigenous beverage FlourFermentation and distillation of cassava roots[55]
TiquiraBrazil (Maranhão and Pará)Indigenous beverage RootFermentation and distillation of cassava roots[56]
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Ziemah, J.; Aluko, O.O.; Ninkuu, V.; Adetunde, L.A.; Anyetin-Nya, A.K.; Abugri, J.; Ullrich, M.S.; Dakora, F.D.; Chen, S.; Kuhnert, N. The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages. Beverages 2025, 11, 98. https://doi.org/10.3390/beverages11040098

AMA Style

Ziemah J, Aluko OO, Ninkuu V, Adetunde LA, Anyetin-Nya AK, Abugri J, Ullrich MS, Dakora FD, Chen S, Kuhnert N. The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages. Beverages. 2025; 11(4):98. https://doi.org/10.3390/beverages11040098

Chicago/Turabian Style

Ziemah, James, Oluwaseun Olayemi Aluko, Vincent Ninkuu, Lawrence Adelani Adetunde, Asekabta Karl Anyetin-Nya, James Abugri, Matthias S. Ullrich, Felix Dapare Dakora, Songbi Chen, and Nikolai Kuhnert. 2025. "The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages" Beverages 11, no. 4: 98. https://doi.org/10.3390/beverages11040098

APA Style

Ziemah, J., Aluko, O. O., Ninkuu, V., Adetunde, L. A., Anyetin-Nya, A. K., Abugri, J., Ullrich, M. S., Dakora, F. D., Chen, S., & Kuhnert, N. (2025). The Phytochemical Insights, Health Benefits, and Bioprocessing Innovations of Cassava-Derived Beverages. Beverages, 11(4), 98. https://doi.org/10.3390/beverages11040098

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