fermentacja: Poi (Hawaiian food)

Evidence: 100 • authority: 72

Poi or popoi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked taro on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. This initial paste is called paʻi ʻai. Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to…

Evidence: 64 • authority: 92

Impact of Natural Fermentation on Mineral Composition, Resistant and Non-Resistant Starches, Microbial Diversity, and Global Metabolite Profiles in Commercial Poi from Hawai'i.. Background/objectives Taro ( Colocasia esculenta L.) is a nutritionally rich and historically significant crop widely consumed in tropical and subtropical regions. Poi, a traditional Hawaiian food made from mashed cooked taro corms, is lauded for its digestibility, prebiotic properties, and potential health benefits. The goal of our study was to evaluate the effects of natural fermentation on the nutritional and metabolic profiles of five commercial poi brands from Hawai'i. Methods All poi were fermented at 25 °C fo…

Evidence: 90 • authority: 92

A non-dairy probiotic's (poi) influence on changing the gastrointestinal tract's microflora environment.. Justification Yogurt has been historically used to restore gut microflora adversely affected by antibiotic treatment. Certain fermented dairy products are probiotics; "live microorganisms which when administered in adequate amounts confer a health benefit to the host." Microorganisms in foods may benefit certain health conditions such as diarrhea, gastroenteritis, irritable bowel syndrome, inflammatory bowel disease, and cancer. A potential new probiotic from a Polynesian traditional food is poi; a starchy paste made from the corm of taro plants. Objective The purpose of this study was…

Evidence: 54 • authority: 72

The cuisine of Hawaii incorporates five distinct styles of food, reflecting the diverse food history of settlement and immigration in the Hawaiian Islands, primarily originating from Polynesian, North American and East Asian cuisines.[a] In the pre-contact period of Ancient Hawaii (300 AD–1778), Polynesian voyagers brought plants and animals to the Islands. As Native Hawaiians settled the area, they fished, raised taro for poi, planted coconuts, sugarcane, sweet potatoes and yams, and cooked meat and fish in earth ovens. After first contact in 1778, European and American cuisine arrived along with missionaries and whalers, who introduced their foods and built large sugarcane plantations. Ch…

Evidence: 45 • authority: 80

Effects of Fresh and Fermented Poi, a Traditional Hawaiian Food, on Infection, Inflammation, and Lipid Metabolism in Caco-2 Cells

Evidence: 45 • authority: 92

Volatile Organic Compound Profiling of Commercial Poi Products in Fresh and Aged States Using Comprehensive Two-Dimensional Gas Chromatography.. Taro (Colocasia esculenta L.) is a plant originating from Southeast Asia now prevalent throughout the Pacific Islands. Growing taro was and remains an important facet of the Hawaiian culture. Poi is a food product prepared from steamed taro that has been macerated and allowed to ferment. While poi is commonly prepared at home, it can also be found commercially from select Hawaiian brands. The general fermentation process of poi produces volatile organic compounds (VOCs) such as alcohols, aldehydes, ketones, organic acids, esters, and heterocycles,…

Evidence: 45 • authority: 88

Fermented taro (poi) enhances intestinal barrier integrity, attenuates inflammatory signaling, and reshapes gut microbial metabolism. Abstract Starch-rich fermented foods remain understudied in microbiome research despite their potential to influence host-microbe interactions. Poi, a taro-based fermented food, contains fermentable polysaccharides and naturally occurring lactic acid bacteria, forming a natural synbiotic ecosystem. This study evaluated the effects of fresh and fermented poi on intestinal barrier responses and microbial functions using Caco-2 cell models and in vitro fecal fermentation. Poi extracts inhibited Listeria monocytogenes adhesion (30–55%) and invasion (up to 36%), w…

Evidence: 45 • authority: 72

Taro (; Colocasia esculenta), also known as "dasheen", is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Caribbean, Oceanian, East Asian, Southeast Asian and South Asian cultures (similar to yams).