Kissangua is an Angolan traditional fermented beverage, generally made from corn flour, consumed throughout the country, mainly produced in the central and southern regions of Angola. It is usually consumed on cultural and festive occasions and is highly appreciated. Despite being a very popular drink, its production remains traditional and on a small scale, with the main points of sale being the street and informal markets. The objective of this study is to understand the socio-economic aspects and traditional processes involved in the production of kissangua. To achieve this objective, a survey was conducted in the cities of Kuito, Huambo, and Malanje involving 35 kissangua producers and 100 consumers, allowing for an understanding of the sensory characteristics of the beverage. The results showed that the production of this beverage is an activity almost exclusively carried out by women. It was possible to identify different technological processes to produce Kissangua, with two processes proving to be the main ones: the producers in Kuito and Huambo apply the same technology, while in Malanje a different process is used. In Huambo, the acceptance criteria for kissangua are related, among other things, to its sweet taste and the presence of coarse flour; in Kuito, they are linked to its sweet taste, the presence of coarse flour, its fermented aroma, and its acidity; while in Malanje, consumers associate its overall appreciation with its sweet taste, the presence of bran, and its coarse flour.
| Published in | Journal of Food and Nutrition Sciences (Volume 14, Issue 1) |
| DOI | 10.11648/j.jfns.20261401.19 |
| Page(s) | 100-107 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2026. Published by Science Publishing Group |
Kissangua, Corn Angolan Beverage, Socioeconomic and Technological Process
| [1] | B. Munanga, G. Loiseau, J. Grabulos, and C. Mestres, “Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture”, Microorganisms, v. 4, n. 4, p. 44, 2016, |
| [2] | A. T. Oyeyinka, M. Siwela, and K. Pillay, “A mini review of the physicochemical properties of amahewu, a Southern African traditional fermented cereal grain beverage”, LWT, v. 151, p. 112159, 2021, |
| [3] | O. C. Aworh, “African traditional foods and sustainable food security”, Food Control, n. 145, p. 109393, 2022, doi: |
| [4] | Y. I. Bokossa, C. K. C. Tchekessi, J. Banon, C. Agbangla, K. Adeoti, and P. Dossou-Yovo, “Etude socio-economique de production d’une pate traditionnelle fermentee" gowe" fabriquee a base de maïs au Benin”, J. Rech. Sci. Univ. Lomé (Togo), v. 15, n. 3, p. 53–63, 2013. |
| [5] | L. Adinsi, N. H. Akissoé, G. Dalodé-Vieira, V. B. Anihouvi, G. Fliedel, C. Mestres, J. D Hounhouigan, “Sensory evaluation and consumer acceptability of a beverage made from malted and fermented cereal: case of gowe from Benin”, Food Sci Nutr, v. 3, n. 1, p. 1–9, 2015, |
| [6] | C. Mestres, B. de J. C. Munanga, J. Grabulos, and G. Loiseau, “Modeling mixed fermentation of gowé using selected Lactobacillus plantarum and Pichia kluyveri strains”, Food microbiology, v. 84, p. 103242, 2019, |
| [7] | O, Zannou, D. J. Agossou, Y. Miassi, O. B. Agani, M. D. Aisso, I. B. Chabi, Y. E. Kpoclou, P. Azokpota, I. Koca, “Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic”, International Journal of Gastronomy and Food Science, v. 27, p. 100450, 2022, |
| [8] | N. T. Annan, L. Poll, W. A. Plahar, and M. Jakobsen, “Aroma characteristics of spontaneously fermented Ghanaian maize dough for kenkey.”, Eur Food Res Technol, v. 217, n. 1, p. 53–60, 2003, |
| [9] |
G. Patissa, “Oratura: Breve nota sobre o sentido etimológico da bebida ‘ocisangwa’ (ensaio de Gociante Patissa no Jornal Cultura, edição No 26, de 18 a 31 de Março de 2013) Ombembwa Angola (Umbundu)”. Accessed on: November 28, 2025. Available in:
https://ombembwa.blogspot.com/2013/03/oratura-breve-nota-sobre-o-sentido.html |
| [10] |
J. I. R. Barros, “A Olaria na Província de Benguela: Tradição, Género e Território”, Mestrado, Universidade Aberta, Lisboa, 2019. Available in:
https://repositorioaberto.uab.pt/bitstreams/8838e0c4-5d37-4f1f-b00e-b36140268a29/download |
| [11] | A. P. Carvalho, “Bebidas do povo Umbundo (Angola): Quissângua e Quimbombo : Drinks of the Umbundo people (Angola): Quissângua and Quimbombo / Bebidas del pueblo Umbundo (Angola): Quissângua y Quimbombo”, Revista Angolana de Ciências, v. 7, n. 1, Art. n. 1, jan. 2025, Accessed on: July 2, 2025 Available in: |
| [12] | C. C. Tchekessi, O. I. Choucounou, D. R. Matha, G. J. Gandeho, S. P. Sachi, S. J. Banon, T. R. Bleoussi, A. Djogbe, T. K. Assogba, P. I. B. Yaou “Technological and socio-economic study of akandji, a neglected traditional foodstuff made from corn (Zea mays L.) in Benin”, International Journal of Biological and Chemical Sciences, v. 15, n. 4, p. 1629–1647, 2021. |
| [13] | R. Karimou, H. Sina, E. A. Agossou, B. Boya, S. A. Assogba, A. Socohou, J. A. Semassa, E. S. Attakpa, F. Baba-Moussa, A. “Typology of Fermented Porridges and Socio-demographic Characteristics of Respondents in the Northern Part of Benin”, Asian Food Science Journal, v. 21, n. 12, p. 1–12, 2022, |
| [14] | A. R. Zinsou, A. M. Seid, M. Mazou, J. A. Djossou, N. Chabi, and F. P. Tchobo, “Socio-Economic Evaluation and Technological Production of Kom Fermented Corn Dough”, Journal of Food and Nutrition Sciences, v. 10, n. 6, p. 185–192, 2022, |
| [15] |
L. Adinsi, G, Vieira-Dalode, N. H. Akissoe, V. Anihouvi, C. Mestres, A. Jacobs, N. Dlamini, D. Pallet, D. J. Hounhouigan, “Processing and quality attributes of gowé: a malted and fermented cereal-based beverage from Benin”, Food Chain, v. 4, n. 2, p. 171–183, 2014, Accessed on: February 1th, 2016. Available in:
http://www.developmentbookshelf.com/doi/abs/10.3362/2046-1887.2014.016 |
APA Style
Pedro, I. B., Brage, E. E. L., Munanga, B. D. J. C. (2026). Socio-economic Study and Technological Production of Kissangua: A Traditional Angolan Fermented Beverage. Journal of Food and Nutrition Sciences, 14(1), 100-107. https://doi.org/10.11648/j.jfns.20261401.19
ACS Style
Pedro, I. B.; Brage, E. E. L.; Munanga, B. D. J. C. Socio-economic Study and Technological Production of Kissangua: A Traditional Angolan Fermented Beverage. J. Food Nutr. Sci. 2026, 14(1), 100-107. doi: 10.11648/j.jfns.20261401.19
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.jfns.20261401.19,
author = {Isabel Balanga Pedro and Emanuel Eucídio Lopes Brage and Bettencourt de Jesus Coxe Munanga},
title = {Socio-economic Study and Technological Production of Kissangua: A Traditional Angolan Fermented Beverage},
journal = {Journal of Food and Nutrition Sciences},
volume = {14},
number = {1},
pages = {100-107},
doi = {10.11648/j.jfns.20261401.19},
url = {https://doi.org/10.11648/j.jfns.20261401.19},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261401.19},
abstract = {Kissangua is an Angolan traditional fermented beverage, generally made from corn flour, consumed throughout the country, mainly produced in the central and southern regions of Angola. It is usually consumed on cultural and festive occasions and is highly appreciated. Despite being a very popular drink, its production remains traditional and on a small scale, with the main points of sale being the street and informal markets. The objective of this study is to understand the socio-economic aspects and traditional processes involved in the production of kissangua. To achieve this objective, a survey was conducted in the cities of Kuito, Huambo, and Malanje involving 35 kissangua producers and 100 consumers, allowing for an understanding of the sensory characteristics of the beverage. The results showed that the production of this beverage is an activity almost exclusively carried out by women. It was possible to identify different technological processes to produce Kissangua, with two processes proving to be the main ones: the producers in Kuito and Huambo apply the same technology, while in Malanje a different process is used. In Huambo, the acceptance criteria for kissangua are related, among other things, to its sweet taste and the presence of coarse flour; in Kuito, they are linked to its sweet taste, the presence of coarse flour, its fermented aroma, and its acidity; while in Malanje, consumers associate its overall appreciation with its sweet taste, the presence of bran, and its coarse flour.},
year = {2026}
}
TY - JOUR T1 - Socio-economic Study and Technological Production of Kissangua: A Traditional Angolan Fermented Beverage AU - Isabel Balanga Pedro AU - Emanuel Eucídio Lopes Brage AU - Bettencourt de Jesus Coxe Munanga Y1 - 2026/02/25 PY - 2026 N1 - https://doi.org/10.11648/j.jfns.20261401.19 DO - 10.11648/j.jfns.20261401.19 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 100 EP - 107 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20261401.19 AB - Kissangua is an Angolan traditional fermented beverage, generally made from corn flour, consumed throughout the country, mainly produced in the central and southern regions of Angola. It is usually consumed on cultural and festive occasions and is highly appreciated. Despite being a very popular drink, its production remains traditional and on a small scale, with the main points of sale being the street and informal markets. The objective of this study is to understand the socio-economic aspects and traditional processes involved in the production of kissangua. To achieve this objective, a survey was conducted in the cities of Kuito, Huambo, and Malanje involving 35 kissangua producers and 100 consumers, allowing for an understanding of the sensory characteristics of the beverage. The results showed that the production of this beverage is an activity almost exclusively carried out by women. It was possible to identify different technological processes to produce Kissangua, with two processes proving to be the main ones: the producers in Kuito and Huambo apply the same technology, while in Malanje a different process is used. In Huambo, the acceptance criteria for kissangua are related, among other things, to its sweet taste and the presence of coarse flour; in Kuito, they are linked to its sweet taste, the presence of coarse flour, its fermented aroma, and its acidity; while in Malanje, consumers associate its overall appreciation with its sweet taste, the presence of bran, and its coarse flour. VL - 14 IS - 1 ER -
Department of Food Science, Rainha Njinga a Mbande University, Malanje, Angola
Department of Food Science, Rainha Njinga a Mbande University, Malanje, Angola
Department of Food Science, Rainha Njinga a Mbande University, Malanje, Angola;Department of Process Engineering, Rainha Njinga a Mbande University, Malanje, Angola;Department of Biological Sciences, Rainha Njinga a Mbande University, Malanje, Angola
Information