Munkoyo
Munkoyo[1][2][3] or ibwatu[4] is a type of beer brewed in rural Zambia. It is a mildly fermented drink made from maize porridge and pounded Rhynchosia venulosa (known locally as munkoyo) roots.[5] This mixture is then boiled.[6] It can then be drunk immediately after it is made or allowed to ferment for several days. It is often called "sweet beer" by Zambians. It is also found in central African countries like Congo where it is used as a drink in traditional ceremonies as well as an ordinary beverage.
Munkoyo is known to have positive health effects, including promoting a healthier gut microbiome and vitamin B.[6]
Production
Production of munkoyo is usually done in rural villages, and is produced from cereal, specifically Rhynchosia venulosa. Many individuals in Zambia rely on the production of munkoyo for employment.[7] Fermentation of munkoyo is primarily from lactic acid bacteria.[8]
Taste
The taste of munkoyo is slightly sweet, with high amounts of starch and a pH of 3.3.[9]
Health incidents
While collecting munkoyo roots, some root harvesters also remove poisonous roots. This has caused several incidents of dozens of people being hospitalized.[5] One such incident happened in Solwezi District, hospitalizing 17 and killing 2,[10] and another incident near Kitwe which hospitalized 98.[11]
See also
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References
Page Template:Reflist/styles.css has no content.
- ^ Page Module:Citation/CS1/styles.css has no content.Keith Steinkraus (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press. pp. 528–530. ISBN 978-1-351-44251-0.
- ^ Page Module:Citation/CS1/styles.css has no content.Everlon Rigobelo (3 October 2012). Probiotics. BoD – Books on Demand. pp. 176–. ISBN 978-953-51-0776-7.
- ^ Page Module:Citation/CS1/styles.css has no content.Françoise Malaisse (2010). How to live and survive in Zambezian open forest (Miombo ecoregion). Presses Agronomiques de Gembloux. pp. 289–295. ISBN 978-2-87016-106-7.
- ^ Page Module:Citation/CS1/styles.css has no content.Phiri, Sydney; Schoustra, Sijmen E.; Heuvel, Joost van den; Smid, Eddy J.; Shindano, John; Linnemann, Anita (2019-10-22). "Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds". PLOS ONE. 14 (10) e0223501. Bibcode:2019PLoSO..1423501P. doi:10.1371/journal.pone.0223501. ISSN 1932-6203. PMC 6805097. PMID 31639127.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Lukwesa Burak (24 December 2018). "World News Today". World News Today. BBC World News. Retrieved 28 May 2024.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Jongeling, Coretta (13 November 2019). "Beating malnourishment with traditional drinks". Resource online. Retrieved 15 July 2024.
- ^ Page Module:Citation/CS1/styles.css has no content."Spontaneous fermentation of Munkoyo; a cereal-based beverage in Zambia". edepot.wur.nl.
- ^ Page Module:Citation/CS1/styles.css has no content."A Review of Health Benefits of Fermented Munkoyo, Chibwantu Beverages And Medicinal Application of Rhynchosia Roots". heraldopenaccess.us.
- ^ Page Module:Citation/CS1/styles.css has no content.Zulu, R. M.; Dillon, V. M.; Owens, J. D. (March 3, 1997). "Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source". International Journal of Food Microbiology. 34 (3): 249–258. doi:10.1016/s0168-1605(96)01195-6. PMID 9039570.
- ^ Page Module:Citation/CS1/styles.css has no content."Zambia: Munkoyo Kills 2, 17 Hospitalised". Retrieved 31 May 2024.
- ^ Page Module:Citation/CS1/styles.css has no content.Kabaila, Moses. "Times of Zambia | 98 mourners poisoned after drinking munkoyo". Times of Zambia. Retrieved 31 May 2024.
