Description

Munkoyo is a traditional Zambian fermented maize beverage, notable for the use of plant roots as a source of amylolytic enzymes.

Fermentation process

  • Maize porridge prepared and cooled
  • Crushed Rhynchosia spp. roots added to hydrolyse starch
  • Slurry fermented spontaneously for 1–2 days
  • Beverage consumed fresh

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Lactococcus spp.

Functional relevance

  • Improved starch digestibility
  • Mild acidity enhances safety and shelf-life
  • Widely consumed as a refreshing drink

References

(To be added)