Review on Production, Enrichment, Microbiology, and Sensory Quality of Pupuru

 Pupuru, a traditionally smoked and fermented cassava product, is nutritionally, economically, and culturally significant. This review examines its preparation methods, nutritional composition, sensory properties, and microbial diversity, highlighting challenges in standardization and commercialization. Variations in fermentation duration, drying methods, and smoking intensity affect the nutritional profile and sensory qualities. Traditional smoking during processing enhances both flavour and preservation but poses health risks due to polycyclic aromatic hydrocarbons (PAHs). Microbial diversity, especially lactic acid bacteria (LAB), plays a vital role in fermentation, improving safety and flavor. However, harmful bacteria like Klebsiella sp. and Enterobacter sp. and toxigenic fungi such as Aspergillus flavus and Aspergillus niger raise food safety concerns, particularly with aflatoxin contamination. This underscores the need for improved hygiene, controlled fermentation, and proper storage methods, including hermetic packaging. Future studies should explore alternative drying techniques, such as liquid smoke, to reduce harmful residues and investigate LAB strains for mycotoxin detoxification. Additionally, using advanced technologies such as gas chromatography− mass spectrometry (GC-MS) and liquid chromatography−mass spectrometry (LC−MS) to study metabolites during fermentation and enrichment can help modify and enhance nutritional and sensory attributes. To commercialize pupuru, production must be standardized with mechanized processing, hygienic drying, and optimized packaging. Exploring fortification, value-added products, and expanding consumer awareness will drive market adoption while preserving traditional methods. KEYWORDS: pupuru, fermentation, nutritional composition, microbial diversity, food safet