Characterization and DNA barcoding of Zambian plant species used as inoculum in the traditional fermentation of Munkoyo; a cereal-based beverage.

ABSTRACT:

Background

Munkoyo, a non-alcoholic fermented beverage, is traditionally prepared in Zambia and neighbouring countries using cooked grains and the uncooked roots of wild plant species, collectively called 'Munkoyo' plants. The drink, valued for its refreshing taste and nutritional contribution, is made using roots of several wild plant species resulting in variations in the taste and quality of the beverage. However, comprehensive information on the specific plant species used in different regions of Zambia, as well as their occurrence in terms of habitat and soil type, is missing. This gap limits our understanding of the factors contributing to Munkoyo's heterogeneity. The present study sought to identify the Zambian plant species used as an inoculum in Munkoyo fermentation and to

SUBMITTER: Kalumbilo M 

PROVIDER: S-EPMC11803949 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature