Brewing with amylolytic plants (Brewing Path n° 4)

 

The principle is similar to the amylolytic ferment, except that the saccharifying power is brought by specific plants instead of microorganisms. This method is documented in East and West Africa and could have been used elsewhere in the world, depending on the local flora. Its use is likely much more widespread in the world since  millennia. Indeed, the presence of amylolytic enzymes in rhizomes allows plants to feed themselves by degrading polysaccharides, one of which is starch.

 

  1. Delaude Clément, Mulkay Paul, Ngoy Kinamashinda, Pauwels Luc 1993, Munkoyo, les boissons fermentées africaines, Ed. A. Degive.
    • Technical description of munkoyo beer brewed in Zaire (Shaba province) with maize or sorghum and saccharifying roots from selected wild plants.
  2. Griffon Dany 1976, Les boissons fermentées de production artisanale, Revue Sciences Techniques informations 7-8, éd. IRS, Lubumbashi, Zaïre.
    • Research to saccharify cassava and sorghum with enzymes hosted on the roots of Eminia Polyadenia, a shrub native to Zaire. Description of munkoyo, traditional beer brewed with these roots.
  3. Griffon Dany 1985, Contribution à l'Etude des Alternatives Technologiques de Saccharification Enzymatique des Substrats Amylacée Tropicaux, Thèse de l'Institut National Polytechnique de Lorraine.
    • Research to saccharify cassava and sorghum with enzymes hosted on the roots of Eminia Polyadenia, a shrub native to Zaire. Description of munkoyo, traditional beer brewed with these roots.
  4. Pauwels Luc, Mulkay Paul, Ngoy Kinamashinda, Delaude Clément 1992, Eminia, Rhynchosia et Vigna (Fabacées) à Complexes Amylolytiques employés dans la région zambésienne pour la fabrication de la Bière «Munkoyo», Belgian Journal of Botanic 125(1), 41:60.
  5. Poot A. 1954, Le Munkoyo, boisson des indigènes Bapende (Katanga), Bulletin de l'Institut Royal Colonial Belge 25(1), 386:389.
  6. Tiendebreogo F. 1981, Étude des systèmes amylolytiques de Eminia polyadenia et des propriétés enzymatiques des amylases immobilisées de malt et de Munkoyo. Thèse 3eme cycle, Science Agronomie, Institut National Polytechnique de Lorraine, Nancy.
    • An research to measure the effectiveness of amylases hosted by amylolytic plants compared with that of malt, with the aim to feasible industrialization of this brewing method in Africa (also Zulu & al. 1997).
  7. Zulu R.M., Dillon V.M., OwensJ.D., 1997, Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosiaroot as amylase source, International Journal of Food Microbiology 34, 249:258.

  

The 6 Brewing Paths (or Brewing Technologies)

 

Click one of the 6 brewing paths below or navigate through the left menu.

For the scientific overall studies on beer, consult "Science and technology".

Insalivation of cooked starch to convert it into sugars
Malting of germinated grains
Fungi and molds hydrolising starch
Starch hydrolyse with acidic infusion
Enzymatic plants able to hydrolise starch
Over-ripening of starchy fruits like plantain

 

22/05/2020  Christian Berger