The Munkoyo Root: Traditional Uses, Biochemistry, Fermentation, and Potential Cultivation

The munkoyo root is a rich source of amylases used in the production of munkoyo and chibwantu beverages that are widely consumed in Zambia and the Democratic Republic of Congo. The munkoyo plant has several species that grow wildly in the forests and savannas of several southern African countries. Munkoyo is a general term used in Zambia and the Democratic Republic of Congo for a traditionally fermented, cereal-based beverage produced by hydrolysis of gelatinized starch of maize porridge, which is spontaneously fermented by microbes at ambient temperature. The enzymes from the munkoyo root hydrolyze the starch. The munkoyo beverages are consumed by both children and adults (both women and men) in rural and urban areas. Small-scale producers are leading the efforts to commercialize these products in urban areas, which has led to increased demand for the munkoyo root to the point of acute scarcity. This chapter reviews the uses of the munkoyo roots, the production processes of munkoyo and chibwantu beverages, the biochemical aspects of the root and enzymes, the fermentation and microbial composition, and the nutrition and health aspects. This chapter also explores the agronomic potential of the munkoyo plant with a view to commercialize its production thereby ensuring sustainability.