Overview

Masau is a traditional fermented breadfruit product consumed in parts of Melanesia, particularly Papua New Guinea and the Solomon Islands. It is produced through spontaneous fermentation and serves as a preserved staple food during periods of breadfruit abundance.

Raw Materials

  • Breadfruit (Artocarpus altilis)
  • Water (optional, depending on method)

Fermentation Process

Ripe breadfruit is peeled, mashed, and packed into pits or containers lined with leaves. The mash is allowed to ferment naturally under anaerobic conditions for several days to weeks. The fermented paste may be cooked before consumption.

Microbial Ecology

Fermentation is dominated by lactic acid bacteria, primarily:

  • Lactobacillus spp.

These microorganisms acidify the substrate, inhibit spoilage organisms, and stabilize the product for extended storage.

Functional and Nutritional Aspects

  • Long-term preservation of a seasonal crop
  • Improved digestibility of carbohydrates
  • Acidic flavour and soft texture suitable for cooking

Cultural Significance

Masau plays an important role in food security in Melanesian communities and reflects Indigenous knowledge of plant-based fermentation and storage in tropical island environments.

References

  1. Aalbersberg, W. G. L., & Limalevu, L. (1991). Fermented breadfruit (masau) as a traditional food in the Pacific Islands. Journal of Food Composition and Analysis, 4(2), 134–140.
  2. Booth, S. L., Johns, T., & Kuhnlein, H. V. (1993). Food and nutrient intakes of the Kuna Indians of Panama. Ecology of Food and Nutrition, 30, 1–18.
  3. Steinkraus, K. H. (1996). Handbook of Indigenous Fermented Foods. Marcel Dekker, New York.