Fermented Munkoyo beverage in Zambia

Optimization of sensory quality of cereal-based traditional fermented Munkoyo beverage in Zambia

Overall objective
- To investigate the essential factors in the traditional production process of munkoyo to optimize its sensory quality
Specific Objectives and Expected outcome
- To critically analyze the state-of-art of the scientific knowledge on fermented cereal beverages
- To obtain information about the knowledge gaps in the production of fermented cereal beverage that can result in the improvement of sensory quality of munkoyo and increase consumption of the beverage
- To asses the different processing practices applied in the production of munkoyo
- To get an over view of variations in the processing of munkoyo that cause differences in sensory quality with the view to improve sensory quality of the beverage to encourage consumption that can help to address nutrition problems in rural areas
- To investigate the effects of Rhynchosia root in the production of fermentable sugars
- To understand starch degradation process by the enzymes in the production of fermentable sugars (maltose, maltotriose, glucose) needed in the fermentation process that contribute significantly to the sensory quality of munkoyo. This can help to understand the best form of the root needed for the process and finding alternatives to the root for the degradation of starch into fermentable sugars
- To identify the microbial communities responsible for flavours in munkoyo
- To know the important microbial community involved in the fermentation of munkoyo that results into a stable microbial ecosystem that produces desirable flavours important for sensory quality. This can lead to the possibility of producing commercial cultures that can encourage industrial processing of munkoyo to increase the availability of munkoyo for consumption
Essential factors in the traditional production process of munkoyo to optimize its sensory quality.

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