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

Abstract：

:A typical munkoyo beverage was made by fermenting Rhynchosia heterophylla root extract-cooked maize meal mixture with Lactobacillus confusus LZI 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 meat to maltose (80% of total sugars), maltotriose (17%) and glucose (3%) in I h at 45 degrees 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.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Zulu RM,Dillon VM,Owens JD

doi

10.1016/s0168-1605(96)01195-6

subject

Has Abstract

pub_date

1997-03-03 00:00:00

pages

249-58

issue

3

eissn

0168-1605

issn

1879-3460

pii

S0168160596011956

journal_volume

34

pub_type

杂志文章

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