Munkoyo

Munkoyo^[1]^[2]^[3] ma ọ bụ ibwatu bụ ihe ọṅụṅụ a ma ama n'ime ime obodo Zambia.^[4] Ọ bụ ihe ọṅụṅụ a na-eme nke ọma nke e ji mgbọrọgwụ a gwokọtara ya na ọka mee. Enwere ike ịṅụ ngwakọta ahụ ozugbo emechara ya ma ọ bụ hapụ ya ka ọ gbasaa ruo ọtụtụ ụbọchị. Ndị Zambia na-akpọkarị ya " biya na-atọ ụtọ". A na-ahụkwa ya na mba ndị dị n'etiti Afrịka dị ka obodo Congo ebe a na-eji ya eme ihe dị ka ihe ọṅụṅụ n'ememe ọdịnala yana ihe ọṅụṅụ nkịtị.

Hụkwa

Burukutu
Chibuku
Munkoyo
Lotoko

Ihe odide

↑ Keith Steinkraus (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press, 528–530. ISBN 978-1-351-44251-0.
↑ Everlon Rigobelo (3 October 2012). Probiotics. BoD – Books on Demand, 176–. ISBN 978-953-51-0776-7.
↑ Françoise Malaisse (2010). How to live and survive in Zambezian open forest (Miombo ecoregion). Presses Agronomiques de Gembloux, 289–295. ISBN 978-2-87016-106-7.
↑ Phiri (2019-10-22). "Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds" (in en). PLOS ONE 14 (10): e0223501. DOI:10.1371/journal.pone.0223501. ISSN 1932-6203. PMID 31639127.

[Steinkraus2018-1] Keith Steinkraus (4 May 2018). Handbook of Indigenous Fermented Foods, Revised and Expanded. CRC Press, 528–530. ISBN 978-1-351-44251-0.

[Rigobelo2012-2] Everlon Rigobelo (3 October 2012). Probiotics. BoD – Books on Demand, 176–. ISBN 978-953-51-0776-7.

[Malaisse2010-3] Françoise Malaisse (2010). How to live and survive in Zambezian open forest (Miombo ecoregion). Presses Agronomiques de Gembloux, 289–295. ISBN 978-2-87016-106-7.

[4] Phiri (2019-10-22). "Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds" (in en). PLOS ONE 14 (10): e0223501. DOI:10.1371/journal.pone.0223501. ISSN 1932-6203. PMID 31639127.

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