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

doi:10.1016/S0168-1605(96)01195-6

International Journal of Food Microbiology

Volume 34, Issue 3, 3 March 1997, Pages 249-258

https://doi.org/10.1016/S0168-1605(96)01195-6 Get rights and content

Abstract

A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZ1 and Saccharomyces cerevisiae YZ20. The fermented munkoyo beverage had a pH of 3.3, lactic acid content of 60 mmol/l, ethanol 320–410 mmol/l and a characteristic ‘munkoyo’ aroma. L. confusus, used alone, produced a beverage with a faint munkoyo flavour note whilst beverage produced with S. cerevisiae alone seemed not to have a typical munkoyo note. R. heterophylla root extract converted 75% of the starch in sterile cooked maize meal to maltose (80% of total sugars), maltotriose (17%) and glucose (3%) in 1 h at 45 °C. During fermentation by the mixed culture or the yeast alone most of the maltose was utilised but little or none of the maltotriose. The ratio of yeast to lactic acid bacteria in the starter culture affected the rate of production of ethanol but had no effect on the growth or acid production by the bacterium. To obtain a munkoyo beverage with the desired low alcohol concentration ( < 100 mmol/l), the ratio of yeast concentration (cfu/ml) to Lactobacillus concentration in the starter culture should be 1:1000 or less and the beverage should be fermented for 24 h only.

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Citation 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.
Traditionally fermented beverages significantly contribute to food security in Africa. The nutritional and sensory quality characteristics of these beverages are closely linked to the different microorganisms they contain. We studied the effect of processing methods on the microbial composition of Munkoyo, a cereal-based fermented beverage, in three Zambian agroecological zones. In Choma, porridge was made from maize grits to which a watery extract from Rhynchosia roots was added as a source of enzymes. In Nyimba, maize meal was used to make porridge, in which Rhynchosia roots were submerged overnight. In Kitwe, porridge from maize meal was cooked until caramelization, followed by submersion of Rhynchosia roots. Irrespective of processing method, final pH was 2.5–3.5, with the lowest value for Nyimba. Presence and abundance of 16S rRNA encoding DNA sequences of the microorganisms showed no clear clustering on basis of the processing method but significantly affected the operational taxonomic unit (OTU) composition (anosim, R_3,13 = 0.407, p < 0.05). The average Shannon indices, which indicate ecological diversity, were: Choma 1.14 ± 0.64, Nyimba 1.58 ± 0.23, and Kitwe 1.07 ± 0.95. Consequently, for industrial upscaling and quality standardization, specific combinations of different bacterial species can produce Munkoyo that addresses local consumer preferences.
Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo
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Citation 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).
The evolution of physicochemical parameters and spontaneous fermentation were investigated during traditional production of munkoyo. During munkoyo preparation, starch hydrolysis by amylolytic enzymes contained in munkoyo roots was performed at temperatures above 43 °C. After 90 h, pH decreased from 6.4–6.2 to 3.7–3.6; lactic acid concentration and acidity increased respectively from 4.4–15.0 mmol l⁻¹ to 42.0–44.0 mmol l⁻¹ and 0.05% to 0.45–0.6%; alcohol content did not exceed 394 mmol l⁻¹. When the temperature dropped from 43–42 °C to 29–25 °C, in the first 15 h of fermentation, the rate of pH decrease was significant, from 6.4–6.2 to 4.1–4.0. The acidification of munkoyo was due to lactic acid, largely in the form of the d (−) lactate isomer. At temperatures around 20 °C, secondary products also contributed to the acidification of the beverage. Lactic fermentation, observed from 43 °C in the wort, was promoted by thermophilic lactic acid bacteria. Lactobacillus delbrueckii lactis was identified as the representative lactic acid bacteria. Alcohol production in munkoyo, beginning only after 15 h of fermentation, is due mainly to Saccharomyces cerevisiae.
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¹: Present address: National Council for Scientific Research, Food Technology Research Unit, P.O Box 310 158, Lusaka, Zambia.

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International Journal of Food Microbiology

Abstract

References (8)

Tempe fermentation as a Processing Option for African Cowpea

Industrialization of mageu fermentation in South Africa

Le pouvoir amylotyque de Rhynchosia insignis (Fabaceae)

Bull. Soc. Roy. Sci. Liege

Microbiology of pozol, a Mexican fermented maize dough

World J. Microbiol. Biotech.

Cited by (23)

African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages

Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies

Probiotic microorganisms from non-dairy traditional fermented foods

How processing methods affect the microbial community composition in a cereal-based fermented beverage

Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage

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

Abstract

Tempe fermentation as a Processing Option for African Cowpea

Industrialization of mageu fermentation in South Africa

Le pouvoir amylotyque de Rhynchosia insignis (Fabaceae)

Bull. Soc. Roy. Sci. Liege

Microbiology of pozol, a Mexican fermented maize dough

World J. Microbiol. Biotech.

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