Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source

Zulu, Rodah; Dillon, Vivian M.; Owens, J.D.

doi:10.1016/s0168-1605(96)01195-6

Cited by 33 publications

(49 citation statements)

References 3 publications

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“…Munkoyo is a traditional fermented maize-based beverage popularly consumed in Zambia and the Democratic Republic of Congo's Katanga province in the south [93,94]. In Zambia, tree species of Eminia, Vigna and Rhynchosa, generally referred to as munkoyo, are extracted and the extract, high in -and -amylases, is used for the liquefaction of maize porridge gel [93,94].…”

Section: Munkoyomentioning

confidence: 99%

“…In Zambia, tree species of Eminia, Vigna and Rhynchosa, generally referred to as munkoyo, are extracted and the extract, high in -and -amylases, is used for the liquefaction of maize porridge gel [93,94]. The thinned porridge is then spontaneously Fermented, mainly by LAB, for 24-48 hours at room temperature.…”

Section: Munkoyomentioning

confidence: 99%

“…The sweet-sour Munkoyo flavoured drink has a mean pH of 3.5 due to organic acids produced during fermentation, but alcohol (14-26 g/kg) is also detectable. The beverage is consumed by people of all ages [93].…”

Section: Munkoyomentioning

confidence: 99%

“…confusus LZ1 and Sacchromyces cerevisiae YZ20 to the fermentation mix, resulted in a munkoyo beverage of pH 3.3, 60 mmol/l lactic acid and an ethanol content of 320-410 mmol/l [93]. The workers observed that a ratio of not more than 1:1000 (yeast: LAB starter culture) fermented for not more than 24 hours resulted in an acceptable munkoyo beverage [93].…”

Section: Munkoyomentioning

confidence: 99%

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Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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Section: Munkoyomentioning

confidence: 99%

Section: Munkoyomentioning

confidence: 99%

Section: Munkoyomentioning

confidence: 99%

Section: Munkoyomentioning

confidence: 99%

See 2 more Smart Citations

Cereal-Based Functional Foods

Nyanzi¹,

Jooste²

2012

Probiotics

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“…Some information is available on the microbiology and biochemical properties of a variety of African traditional fermented beverages such as the Ethiopian tella,borde and shamita [4][5][6][7],the Nigerian pito and burukut [8], the Zambian munkoyo [9], the Southern African bantu or sorghum beer [10], the Zimbabwean chibuku and mahewu [11], the Sudanese merissa and hulu-mur [12,13],the Kenyan bussa [14], the Egyptian bouza [15], the Ugandan bushera [16], Zimbabwean masvusvu and mangisi [2], and the Tanzanian togwa and mbege [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Fermenter Technology Modification Changes Microbiological and Physicochemical Parameters, Improves Sensory Characteristics in the ermentation of Tella: An Ethiopian Traditional Fermented Alcoholic Beverage

Berza¹,

Wolde²

2014

J Food Process Technol

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Tella is an indigenous, a home processed and commercially available traditional fermented alcoholic beverage in Ethiopia. It is a main source of income for low-income women in Ethiopia. Tella gets easily spoiled and causes economic loss, as result; brewed in small amount while there are many users. This study investigated effects of fermenter technology modification on microbiological, pshysicochemical parameters and sensory characteristic of tella brewed in modified and traditional fermenters. Experiments were conducted using modified and traditional fermenters. Microbiological analysis was done for the fermenting mashes at 12 h interval. The physicochemical parameters consisted of pH, TA, Mash and environmental temperatures, Total carbohydrate, reducing sugar and ethanol content were determined. Sensory evaluation was performed for tella brewed in modified and traditional fermenters using Sensory attributes such as appearance and color, aroma, taste, strength (alcoholic) and overall acceptability. The counts of lactobacillus, lactococcus, yeasts and aerobic mesophilic bacteria showed increment during the first two phases in both fermenters but gradually decreased at phase IV in both fermenters. The counts of Enterobacteriaceae were high at day zero and not detected at phase II in both fermenters. Acetic acid bacteria were detected at the beginning of phase II in traditional fermenter but at phase III in modified fermenter.Total carbohydrate was 26.4 mg/ ml and 25.7 mg/ml at day zero in modified and traditional fermenters respectively and reached 77 mg/ml at phase III in modified and 78.1 mg/ml in traditional fermenter and then has shown decrement in next phases. Ethanol was detected at phase II in both fermenters and showed gradual increment with fermentation period. Aroma, taste and alcoholic strength were superior for tella brewed in modified fermenter. Using appropriate fermenter technology is important to brew tella with preferable sensory attributes, to make its brewing continuous, and generate continuous income.

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