Zvauya R, Mygochi T, Parawira W
Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare.
Plant Foods Hum Nutr. 1997;51(1):43-51. doi: 10.1023/a:1007972428849.
Biochemical and microbiological changes that occur during production of masvusvu and mangisi, both traditional Zimbabwean beverages made from malted finger millet flour were investigated in this study. During cooking to produce masvusvu, amylase was active within the first 20 minutes but its activity decreased drastically at temperatures of above 60 C. Free reducing sugars increased from 3.8 to 308.1 mg/ml. During fermentation to produce mangisi, total aerobic mesophilic bacteria, lactic acid bacteria and yeast and molds increased with fermentation time. Total titratable acidity increased from 0.13 to 0.67 percent, lactic acid from 0.51 to 4.10g/l and pH decreased from 6.10 to 3.98.
本研究调查了用发芽的黍米粉制成的两种传统津巴布韦饮料masvusvu和mangisi生产过程中发生的生化和微生物变化。在制作masvusvu的烹饪过程中，淀粉酶在前20分钟内具有活性，但在60℃以上的温度下其活性急剧下降。游离还原糖从3.8毫克/毫升增加到308.1毫克/毫升。在发酵制作mangisi的过程中，需氧嗜温菌、乳酸菌以及酵母菌和霉菌的总数随着发酵时间的增加而增加。可滴定酸度总量从0.13%增加到0.67%，乳酸从0.51克/升增加到4.10克/升，pH值从6.10降至3.98。
