Optimization of the production process and nutritional composition of Zambian Munkoyo and Chibwantu Non-Alcoholic Beverages
Keywords:
Munkoyo, Chibwantu, nutritional content, production optimization, sustainability.
Abstract
This study investigated the optimization of production procedures and nutritional content of Munkoyo and Chibwantu, traditional Zambian non-alcoholic beverages. Key production parameters, such as, pH, Total Titratable Acidity, viscosity, and Total Soluble Solids were evaluated for optimization, while analyses for proximate composition, calcium, iron, and zinc were conducted to assess nutrient content. Results revealed no significant differences in fermentation outcomes between extracts from 100 g and 150 g of dried Munkoyo root (p > 0.05), with pH levels ranging from 3.53 to 3.77 and TTA below 1%. Nutritional analyses indicated that Munkoyo contains 2.7 to 4.1 mg/100 g of calcium, 0.04 to 0.05 mg/100 g of iron, and 0.19 to 0.38 mg/100 g of zinc, while Chibwantu provides 2.4 to 4.7 mg/100 g of calcium, 0.03 to 0.05 mg/100 g of iron, and 0.25 to 0.46 mg/100 g of zinc. The low mineral content suggests supplementation with nutrient-rich ingredients. This research lays a foundation for quality standards and supports the sustainability of Munkoyo root, aiding the growth of Zambia's traditional beverage market.References
References
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33. Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ. Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo. PLoS One. 2013 May 14;8(5).
34. Muzira MI, Ahimbisibwe S, Byakika S. Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage. Vol. 8, Nutrition and Food Sciences Research. 2021.
35. Mugula JK, Nnko SAM, Sørhaug T. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. J Food Saf. 2001;21(3):181–94.
1. Mukuma M. Microbiological Quality and Safety of the Zambian Fermented Cereal Beverage: Chibwantu. 2014.
2. Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities. Vol. 35, Food Reviews International. Taylor and Francis Inc.; 2019. p. 609–39.
3. Chapoto A, Zulu-Mbata O, Hoffman World Bank BD, Chance Kabaghe WD, Sitko NJ. Number 2 Indaba Agricultural Policy Research Institute (IAPRI) Special Issue (2015/2016) Article 4 2016 Status Quo?. Vol. 6, Zambia Social Science Journal. 2016. https://scholarship.law.cornell.edu/zssjAvailableat:https://scholarship.law.cornell.edu/zssj/vol6/iss2/4
4. Chileshe J, van den Heuvel J, Handema R, Zwaan BJ, Talsma EF, Schoustra S. Nutritional composition and microbial communities of two non-alcoholic traditional fermented beverages from Zambia: A study of mabisi and munkoyo. Nutrients. 2020 Jun 1;12(6).
5. Moonga HB, Phiri S, Schoustra SE, Chileshe J, Chirwa-Moonga T, Shindano J. The Munkoyo Root: Traditional Uses, Biochemistry, Fermentation, and Potential Cultivation. In: ACS Symposium Series. American Chemical Society; 2020. p. 81–99.
6. Hanna M, Jaqua E, Nguyen V, Clay J. B Vitamins: Functions and Uses in Medicine. Perm J. 2022.
7. Lewis J. Codex nutrient reference values, Rome. FAO and WHO. 2019.
8. FAO/ WHO. Human Vitamin and Mineral Requirements Report of a joint FAO/WHO expert consultation Bangkok, Thailand. Rome, Italy; 2001.
9. Oz HS. Nutrients, infectious and inflammatory diseases. Vol. 9, Nutrients. MDPI AG; 2017.
10. Chelule P, Gqaleni N, Mokoena MP, Gqaleni N. Advantages of traditional lactic acid bacteria fermentation of food in Africa. 2010. Available from: https://www.researchgate.net/publication/268186803
11. Solange A, Georgette K, Gilbert F, Marcellin DK, Bassirou B. Review on African traditional cereal beverages [Internet]. Vol. 2. 2014. Available from: www.usa-journals.com
12. Hotessa N, Robe J. Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage. Vol. 2020, International Journal of Microbiology. Hindawi Limited; 2020.
13. Institute of Child Health (ICN). Recipe Standardization Guide Institute of Child Nutrition (ICN ). 2024. Available from: https://www.cacfp.org/partner-resources/
14. Jumbale M, Okoth MW, Abong GO, Ambuko J, Gekonde D. Product and process development of mango flakes using response surface methodology. Vol. 4, East African Journal of Science. 2023.
15. Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann AR. How processing methods affect the microbial community composition in a cereal-based fermented beverage. LWT. 2020 Jun 1;128.
16. Marshall E (Elaine), Mejía-Lorío DJ, Food and Agriculture Organization of the United Nations. Rural Infrastructure and Agro-Industries Division. Traditional fermented food and beverages for improved livelihoods. Rural Infrastructure and Agro-Industries Division, Food and Agriculture Organization of the United Nations; 2011. 79 p.
17. Mik I. Risk Assessment of the Production of the Zambian Fermented Maize Drinks Munkoyo and Chibwantu. 2018.
18. Kutyauripo J, Parawira W, Tinofa S, Kudita I, Ndengu C. Investigation of shelf-life extension of sorghum beer (Chibuku) by removing the second conversion of malt. Int J Food Microbiol. 2009 Feb 28;129(3):271–6.
19. Phiri S, Kasase C, Miyoba N, Ng’ona E, Mbulwe L. A Review of Health Benefits of Fermented Munkoyo, Chibwantu Beverages And Medicinal Application of Rhynchosia Roots. Food Sci Nutr [Internet]. 2022 Nov 29;8(4):1–7. Available from: https://www.heraldopenaccess.us/openaccess/a-review-of-health-benefits-of-fermented-munkoyo-chibwantu-beverages-and-medicinal-application-of-rhynchosia-roots
20. Adekanye BR, Arinkoola OA, Abioye AO, Ade-Omowaye BIO. Optimization of important production factors of a non-alcoholic beverage from roselle calyx, sorghum stem sheath and local spices. Food Res. 2018 Feb 1;2(1):99–109.
21. Mashau ME, Maliwichi LL, Jideani AIO. Non-alcoholic fermentation of maize (Zea mays) in sub-saharan africa. Vol. 7, Fermentation. MDPI; 2021.
22. Phiri S, Schoustra SE, van den Heuvel J, Smid EJ, Shindano J, Linnemann A. Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds. PLoS One. 2019;14(10):1–16.
23. Kingamkono R, Sjögren E, Svanberg U. Enteropathogenic bacteria in faecal swabs of young children fed on lactic acid-fermented cereal gruels. Epidemiol Infect. 1999 Feb;122(1):23–32.
24. Phiri S. Spontaneous fermentation of Munkoyo; a cereal-based beverage in Zambia. 2019.
25. Gadaga TH, Mutukumira AN, Narvhus JA, Feresu SB. A review of traditional fermented foods and beverages of Zimbabwe. Vol. 53, International Journal of Food Microbiology. 1999. p. 1–11.
26. Kalivoda J. Effect Of Sieving Methodology on Determining Particle Size of Ground Corn, Sorghum, and Wheat by Sieving. 2016.
27. Patwa A, Malcolm B, Wilson J, Ambrose RPK. Particle size analysis of two distinct classes of wheat flour by sieving. Trans ASABE. 2014;57(1):151–9.
28. Okpala COR, Korzeniowska M. Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes. Vol. 39, Food Reviews International. Taylor and Francis Ltd.; 2023. p. 1879–952.
29. Khan T, Ahmed N, Hussain Hi. Impact of Perceived Quality on Consumer Attitude in Food Industry of Pakistan. Turkish Journal of Marketing. 2019 Jan 8;3(3):181–98.
30. Steinkraus KH. Industrialization of indigenous fermented foods. Marcel Dekker; 2004. 796 p.
31. Patra M, Bashir O, Amin T, Wani AW, Shams R, Chaudhary KS, et al. A comprehensive review on functional beverages from cereal grains-characterization of nutraceutical potential, processing technologies and product types. Vol. 9, Heliyon. Elsevier Ltd; 2023.
32. Chileshe J, Talsma EF, Schoustra SE, Borgonjen-Van den Berg KJ, Handema R, Zwaan BJ, et al. Potential contribution of cereal and milk based fermented foods to dietary nutrient intake of 1-5 years old children in Central province in Zambia. PLoS One. 2020 May 1;15(5).
33. Schoustra SE, Kasase C, Toarta C, Kassen R, Poulain AJ. Microbial Community Structure of Three Traditional Zambian Fermented Products: Mabisi, Chibwantu and Munkoyo. PLoS One. 2013 May 14;8(5).
34. Muzira MI, Ahimbisibwe S, Byakika S. Stabilization and Preservation of a Traditional Sorghum-based Fermented Beverage. Vol. 8, Nutrition and Food Sciences Research. 2021.
35. Mugula JK, Nnko SAM, Sørhaug T. Changes in quality attributes during storage of togwa, a lactic acid fermented gruel. J Food Saf. 2001;21(3):181–94.
Published
2025-05-25
How to Cite
1.
Munthali G, Shindano J, Phiri S, Moonga H. Optimization of the production process and nutritional composition of Zambian Munkoyo and Chibwantu Non-Alcoholic Beverages. Journal of Agricultural and Biomedical Sciences [Internet]. 25May2025 [cited 31May2025];8(4). Available from: https://medicine.unza.zm/index.php/JABS/article/view/1405
Section
Agriculture Sciences
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