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Abstract
Several traditional fermented foods and beverages are produced at household level
in Zimbabwe. These include fermented maize porridges (mutwiwa and ilambazi lokubilisa)
fermented milk products (mukaka wakakoralamasi and hodzeko) non-alcoholic cereal-based
beverages (mahewu, tobwa and mangisi) alcoholic beverages from sorghum or millet malt
(doroluthwala and chikokivana) distilled spirits (kachasu) and fermented fruit mashes
(makumbi). There are many regional variations to the preparation of each fermented
product. Research into the processing technologies of these foods is still in its
infancy. It is, therefore, important that the microbiology and biochemistry of these
products, as well as their technologies be studied and documented in order to preserve
them for future generations. This article reviews the available information regarding
traditional fermented foods in Zimbabwe and makes recommendations for potential research
areas.