Optimization of the production process and nutritional composition of Zambian Munkoyo and Chibwantu Non-Alcoholic Beverages

Abstract

<jats:p>This study investigated the optimization of production procedures and nutritional content of Munkoyo and Chibwantu, traditional Zambian non-alcoholic beverages. Key production parameters, such as, pH, Total Titratable Acidity, viscosity, and Total Soluble Solids were evaluated for optimization, while analyses for proximate composition, calcium, iron, and zinc were conducted to assess nutrient content. Results revealed no significant differences in fermentation outcomes between extracts from 100 g and 150 g of dried Munkoyo root (p &gt; 0.05), with pH levels ranging from 3.53 to 3.77 and TTA below 1%. Nutritional analyses indicated that Munkoyo contains 2.7 to 4.1 mg/100 g of calcium, 0.04 to 0.05 mg/100 g of iron, and 0.19 to 0.38 mg/100 g of zinc, while Chibwantu provides 2.4 to 4.7 mg/100 g of calcium, 0.03 to 0.05 mg/100 g of iron, and 0.25 to 0.46 mg/100 g of zinc. The low mineral content suggests supplementation with nutrient-rich ingredients. This research lays a foundation for quality standards and supports the sustainability of Munkoyo root, aiding the growth of Zambia's traditional beverage market.</jats:p>