Brewing with amylolytic plants (Brewing Path n° 4)
The principle is akin to the amylolytic ferment, only that the power to saccharify starch is provided by specific plants. This method is documented in East and West Africa. It has been probably used much more widely around the world for thousands of years. Amylolytic enzymes in rhizomes and stems allow plants to feed themselves by breaking down polysaccharides, including starch.
- 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.
- 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.
- 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. => beer-studies. Download
- 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.
- 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.
- Foma Roland Kibwega, Destain Jacqueline, Kayisu Kalenga & Thonart Philippe (2013), Munkoyo : des racines comme sources potentielles en enzymes amylolytiques et une boisson fermentée traditionnelle (synthèse bibliographique, BASE [En ligne], numéro 2, Volume 17, URL : Article Munkoyo (fr)
Foma, R.; Destain, J.; Mobinzo Kapay, P.; Kayisu, K. & Thonart, P. (2012), Study of physicochemical parameters and spontaneous fermentation during traditional production of munkoyo, an indigenous beverage produced in Democratic Republic of Congo. Food Control, 25 (1): pp. 334-341. researchgate.net/publication/251623058 - Poot A. 1954, Le Munkoyo, boisson des indigènes Bapende (Katanga), Bulletin de l'Institut Royal Colonial Belge 25(1), 386:389.
- Phiri S., Schoustra S.E., van den Heuvel J., Smid E.J., Shindano J., Linnemann A. (2019) Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds. PLoS ONE 14(10): e0223501. doi.org/10.1371/journal.pone.0223501
- 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.
- A 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).
- 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".
