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Soft drinks from Zimbabwe
Mangisi is a Zimbabwean non-alcoholic drink made from malted finger millet. The malt flour is heated slowly with water into a sweet mash called masvusvu, which is diluted, strained and left for some hours to sour spontaneously. Masvusvu is itself a traditional Zimbabwean beverage.
| Malted finger millet flour | [zvauya1997] |
| Water | [s2] |
| Starter | spontaneous (utensils, the fermenting pot and malt flora that survive cooking) |
Total time across the recorded steps: 1.3 h
What changes: Finger millet is malted and milled
Output: malt flour.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Mangisi is a Zimbabwean non-alcoholic drink made from malted finger millet. The malt flour is heated slowly with water into a sweet mash called masvusvu, which is diluted, strained and left for some hours to sour spontaneously. Masvusvu is itself a traditional Zimbabwean beverage. Made in 4 steps over 1.3 h. The longest step, heat the malt flour and water slowly into masvusvu, takes 1.3 h (Wikipedia (en)) and runs at at least 60 °C (Zvauya R 1997). Lactic acid bacteria and Yeasts and moulds do most of the fermenting.
| Main step | 1.3 hReported[s2] | Heat the malt flour and water slowly into masvusvu |
|---|---|---|
| Temperature | at least 60 °CMeasured[zvauya1997] | Heat the malt flour and water slowly into masvusvu |
| Acidity | pH 6.1 → 3.98Measured[zvauya1997] | Leave to ferment spontaneously |
Mangisi is made from malted finger millet flour, cooked slowly into masvusvu, then diluted, strained and soured spontaneously for some hours.
Every number is labelled with how it is known. How this atlas is made
