ABSTRACT
This chapter covers the origin of amasi and mageu, along with biochemical and, microbiological features and products' successful commercial transformation. It portrays the successful transformation of amasi and mageu from indigenous South African fermented beverages to cosmopolitan supermarket products. Amasi and mageu are indigenous fermented non-alcoholic beverages originating from Southern Africa. Amasi and mageu are considered as weaning foods for infants in the African continent and are believed to protect against food borne diseases. Similarly, mageu is a popular South African indigenous refreshing sour beverage and is prepared by the fermentation of maize flour. Preparation of amasi and mageu is practiced in common households of South Africa and Zimbabwe. There is no uniform statute regarding the ingredients, physicochemical conditions and microbial inoculum concentration for the indigenous preparation of amasi and mageu. The fermentation of amasi and mageu was earlier an art, and later with the knowledge of microbiology and biochemistry, the process of fermentation.
