Asiedu, J.J., (1989) Processing tropical crops. A technological approach., pp. 234-235. , London: Pub. Macmillan
Bernier, G., Lamberchts, A., (1959) Étude sur les boissons fermentées indigènes du Katanga., , Bruxelles: Académie Royale des Sciences coloniales. Classe des sciences naturelles et médicales, Mémoire in 8°
Blandino, A., Cereal-based fermented foods and beverages (2003) Food Res. Int., 36, pp. 527-543
Brena, B.M., Pazos, C., Franco-Fraguas, L., Batista-Viera, F., Chromatographic methods for amylases (1996) J. Chromatogr. B, 684, pp. 217-237
Bouillenne-Walrand, M., Bouillenne, R., Sur l'isolement et les propriétés d'un nouveau complexe amylolytique puissant, l'Éminiase, extrait de Eminia sp (1959) Bull. Séances Acad. R. Sci. Outre-Mer, 5, pp. 1335-1355
Cao, Y., Properties of a novel α-galactosidase from Streptomyces sp. S27 and its potential for soybean processing (2010) Enzyme Microb. Technol., 47, pp. 305-312
Coda, R., Rizzello, C.G., Trani, A., Gobbetti, M., Manufacture and characterization of functional emmer beverages fermented by selected lactic bacteria (2011) Food Microbiol., 28, pp. 526-536
Cruz, R., Bastistela, J.C., Wosiacki, G., Microbial α-galactosidase for soymilk processing (1981) J. Food Sci., 46, pp. 1196-1200
Dalié, D.K.D., Deschamps, A.M., Richard-Forget, F., Lactic acid bacteria-potential for control of mould growth and mycotoxins: A review (2010) Food Control, 21, pp. 370-380
Delaude, C., Mulkay, P., Ngoy, K., Pauwels, L., Munkoyo (1993) Les boissons fermentées africaines., , Liège, Belgique: Éd. Antoine Degive
Dortu, C., Thonart, P., Les bactériocines des bactéries lactiques: Caractéristiques et intérêts pour la conservation des produits (2009) Biotechnol. Agron. Soc. Environ., 13 (1), pp. 143-154
El Nour, M.E.M., Yagoub, S.O., Partial purification and characterization of α-and β-amylases isolated from Sorghum bicolor cv. (Feterita) malt (2010) J. Appl. Sci., 10, pp. 1314-1319
Ergo, A.B., Breyene, H., Delaude, C., Les possibilités théoriques d'introduire Eminia holubii en Afrique hors de l'aire de distribution de l'espèce (1994) Bull. Soc. R. Sci. Liège, 63 (6), pp. 439-454
(1967) Toxicological evaluation of some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids and bases., , FAO/WHO FAO Nutrition Meetings Report Series, 1966 No. 40 A, B, C. WHO/Food add./67.29. Roma: FAO
Gadaga, T.H., Mutukumira, A.N., Narvhus, J.A., Feresu, S.B., A review of traditional fermented foods and beverages of Zimbabwe (1999) Int. J. Food Microbiol., 53 (1), pp. 1-11
Gana, J.A., Kalengamaliro, N.E., Cunningham, S.M., Volenec, J.J., Expression of β-amylase from Alfalfa taproots (1998) Plant Physiol., 118, pp. 1495-1505
Griffon, D., (1985) Contribution à l'étude des alternatives technologiques de saccharification enzymatique des substrats amylacés tropicaux., , Thèse de doctorat: Institut National Polytechnique de Lorraine, Nancy(France)
Gupta, M., Abu-Ghannam, N., Gallaghar, E., Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products (2010) Compr. Rev. Food Sci. Food Saf., 9, pp. 318-328
Guraya, H.S., Kadan, R.S., Champagne, E.T., Effect of rice starch-lipid complexes on in vitro digestibility, complexing index, and viscosity (1997) Cereal Chem., 74 (5), pp. 561-565
Hesseltine, C.W., Some important fermented foods of Mid-Asia, the Middle East, and Africa (1979) J. Am. Oil Chem. Soc., 56 (3), pp. 367-374
Holzapfel, W.H., Use of starter cultures in fermentation on a household scale (1997) Food Control, 8 (5-6), pp. 241-258
Holzapfel, W.H., Appropriate starter culture technologies for small-scale fermentation in developing countries (2002) Int. J. Food Microbiol., 75, pp. 197-212
Iwuoha, C.I., Eke, O.S., Nigerian indigenous fermented foods: Their traditional process operation, inherent problems, improvements and current status (1996) Food Res. Int., 29 (5-6), pp. 527-540
Jespersen, L., Occurrence and taxonomic chatacteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages (2003) Yeast Res., 3, pp. 191-200
Kolawole, A.O., Ajele, J.O., Sirdeshmukh, R., Purification and characterization of alkaline-stable β-amylase in malted African finger millet (Eleusine coracana) seed (2011) Process Biochem., 46 (11), pp. 2178-2186
Kostinek, M., Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures (2007) Int. J. Food Microbiol., 114, pp. 342-351
Kumari, A., α-amylase from germinating soybean (Glycine max) seeds-purification, characterization and sequential similarity of conserved catalytic amino acid residues (2010) Phytochemistry, 71, pp. 1657-1666
Leblanc, J.G., Reduction of non-digestible oligosaccharides in soymilk: Application of engineered lactic bacteria that produce α-galactosidase (2004) Genet. Mol. Res., 3 (3), pp. 432-440
Lovelace, C.E.A., Estimation of nutrient content of two fermented beverages from Zambia opaque maize beer and munkoyo. Symposium on indigineous fermented foods, Bangkok, Thailand (1977) Handbook of indigenous fermented foods., pp. 371-373. , In: Steinkraus K.H., ed., 1983. New York, USA: Marcel Dekker
Malumba, P.K., Structure de l'amidon de maïs et principaux phénomènes impliqués dans sa modification thermique (2011) Biotechnol. Agron. Soc. Environ., 15 (2), pp. 315-326
Mar, S.S., Purification, characterization, and sequence analysis of two α-amylase isoforms from Azuki bean, Vigna angularis, showing different affinity towards β-cyclodextrin Sepharose (2003) Biosci. Biotechnol. Biochem., 67 (5), pp. 1080-1093
Matumba, L., Monjerezi, M., Khonga, E.B., Lakudzala, D.D., Aflatoxins in sorghum, sorghum malt and traditional opaque beer in southern Malawi (2011) Food Control, 22, pp. 266-268
Mulkay, P., Delaude, C., Huls, R., Breyne, H., Le pouvoir amylolytique de Rhynchosia insignis (Fabaceae) (1985) Bull. Soc. R. Sci. Liège, 54 (3), pp. 187-193
Mulkay, P., Delaude, C., Le pouvoir amylolytique de quelques Fabaceae africaines (1986) Bull. Soc. R. Sci. Liège, 55 (5-6), pp. 627-631
Muralikrishna, G., Nirmala, M., Cereal α-amylases-an overview (2005) Carbohydr. Polym., 60 (2), pp. 163-173
Muyanja, C.M.B.K., Narvhus, J.A., Treimo, J., Langsrud, T., Isolation, characterization and identification of lactic acid bacteria from bushera: A Ugandan traditional fermented beverage (2003) Int. J. Food Microbiol., 80, pp. 201-210
Ndagano, D., Antifungal activity of 2 lactic bacteria of the Weissella genus isolated from food (2011) J. Food Sci., 76 (6), pp. 305-311
Nout, M.J.R., Motarjemi, Y., Assessment of fermentation as household technology for improving food safety: A joint FAO/WHO workshop (1997) Food Control, 8, pp. 221-226
Oyewole, O.B., Lactic fermented foods in Africa and their benefits (1997) Food Control, 8 (5-6), pp. 289-297
Pauwels, L., Mulkay, P., Ngoy, K., Delaude, C., Eminia, Rhynchosia et Vigna (Fabacées) à complexes amylolytiques employés dans la région zambésienne pour la fabrication de la bière « Munkoyo » (1992) Belg. J. Bot., 125 (1), pp. 41-60
Poot, A., Le « Munkoyo », boisson des indigènes Bapende (Katanga) (1954) Bull. Inst. R. Colonial Belg., 25 (1), pp. 386-389
Puwanant, M., Mo-Suwan, L., Patrapinyokul, S., Recurrent D-lactic acidosis in a child with short bowel syndrome (2005) Asia Pac. J. Clin. Nutr., 14 (2), pp. 195-198
Raccuia, S.A., Melilli, M.G., Seasonal dynamics of biomass, inulin, and water-soluble sugars in roots of Cynara cardunculus L (2010) Field Crops Res., 116, pp. 147-153
Ramos, C.L., Determination of dynamic characteristics of microboiata in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methods (2010) Int. J. Food Microbiol., 140, pp. 225-231
Sanni, A.I., Onilude, A.A., Fadahunsi, I.F., Afolabi, R.O., Microbial deterioration of traditional alcoholic beverages in Nigeria (1999) Food Res. Int., 32, pp. 163-167
Sarikaya, E., Higasa, T., Adachi, M., Mikami, B., Comparison of degradation abilities of α-and β-amylases on raw starch granules (2000) Process Biochem., 35, pp. 711-715
Shewry, P.R., Improving the protein content and composition of cereal grain (2007) J. Cereal Sci., 46 (3), pp. 239-250
Simwamba, C.G., Elahi, M., Studies on the nutrient composition of Rhynchosia venulosa (munkoyo roots) and physicochemical changes in munkoyo roots and maize porridge mixture during preparation of munkoyo beverage (1986) J. Agric. Food Chem., 34, pp. 573-575
Singh, N., Singh, S., Shevkani, K., Maize: Composition, bioactive constituents, and unleavened bread. Chapter 9 (2011) Flour and breads and their fortification in health and disease prevention., pp. 89-99. , In: Preedy V.R., Watson R.R. & Patel V.B., eds. Amsterdam, The Netherlands
Boston, USA: Elsevier/Academic Press
Steinkraus, K.H., (1983) Handbook of indigenous fermented foods., , New York, USA: Marcel Dekker
Steinkraus, K.H., (2004) Industrialization of indigenous fermented foods., , 2nded. New York, USA: CRC Press
Subbaro, K.V., Datta, R., Sharma, R., Amylases synthesis in scutellum and aleurone layer of maize seeds (1998) Phytochemistry, 49 (3), pp. 657-666
Tiendrebreogo, F., (1981) Étude des systèmes amylolytiques d'Eminia polyademia et des propriétés enzymatiques des amylases immobilisées de malt et de munkoyo, , Thèse de doctorat: Institut National Polytechnique de Lorraine, Nancy (France)
Tripoli, E., Citrus flavonoids: Molecular structure, biological activity and nutritional properties: A review (2007) Food Chem., 104, pp. 466-479
Yoshigi, N., Construction of a plasmid used for the expression of a seven-fold-mutant barley β-amylase with increased thermostability in Escherichia coli and properties of the sevenfold-mutant β-amylase (1995) J. Biochem., 118, pp. 562-567
Zulu, R.M., Flavonoids from the roots of two Rhynchosia species used in the preparation of a Zambian beverage (1994) J. Sci. Food Agric., 65 (3), pp. 347-354
Zulu, R.M., Dillon, V.M., Owens, J.D., Munkoyo beverage, a traditional Zambian fermented maize gruel using Rhynchosia root as amylase source (1997) Int. J. Food Microbiol., 34, pp. 249-258
Zvauya, R., Mygochi, T., Parawira, W., Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages (1997) Plant Foods Hum. Nutr., 51, pp. 43-51
