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The evolution of physicochemical parameters and spontaneous fermentation were investigated during traditional production of munkoyo. During munkoyo preparation, starch hydrolysis by amylolytic enzymes contained in munkoyo roots was performed at temperatures above 43°C. After 90h, pH decreased from 6.4–6.2 to 3.7–3.6; lactic acid concentration and acidity increased respectively from 4.4–15.0mmoll ...