Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages.

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.