Description

Poi is a traditional Polynesian fermented taro paste, ranging from fresh to sour depending on fermentation time.

Fermentation process

  • Taro corms cooked and pounded
  • Mixed with water into paste
  • Spontaneous fermentation over several days

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp.

Functional relevance

  • Improved digestibility of taro
  • Cultural staple with variable acidity

References

(To be added)