Regular paperMunkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source
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Cited by (23)
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2021, Trends in Food Science and TechnologyHow processing methods affect the microbial community composition in a cereal-based fermented beverage
2020, LWTCitation Excerpt :This research focuses on the traditional processing of Munkoyo, a commonly produced and consumed indigenous fermented beverage in Zambia and the Democratic Republic of Congo (DRC). For Munkoyo, processors follow similar general steps, with variations on the specific features of each processing step such as cooking maize porridge, the addition of Rhynchosia roots or watery root extract as a source of enzymes (Foma, Destain, Kayisu, & Thonart, 2013; Simwamba & Elahi, 1986; Zulu et al., 1997), and fermentation for 24 up to 72 h in a plastic container (Phiri et al., 2019). Cooking the maize meal into porridge is a crucial processing step that primarily gelatinizes the starch and makes the beverage palatable.
Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo
2012, Food ControlCitation Excerpt :Starch hydrolysis by amylolytic enzymes contained in roots of R. insignis insignis produces mainly maltose sugars. Similar results in Zambian munkoyo are reported by Zulu et al. (1997) using Rhynchosia heterophylla roots and by Almeida, Rachid, and Schwan (2007) and Tou et al. (2007) in several fermented cereal-based beverages (cauim and Ben-saalga). Studies on munkoyo roots show that amylolytic enzymes quantities in Rhynchosia species are lower than in Eminia species and barley malt (Delaude et al., 1992; Mulkay & Delaude, 1986).
Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage
2008, Food Microbiology
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Present address: National Council for Scientific Research, Food Technology Research Unit, P.O Box 310 158, Lusaka, Zambia.