What You Need to Know
During fermentation, native carbohydrates are metabolized by Lactobacillus plantarum and Pediococcus pentosaceus, producing lactic acid, acetic acid, CO₂ and small peptides. The drop in pH (≈6.5→4.8) solubilizes phytic acid, decreasing its concentration by ~30 % and liberating bound minerals. Proteolysis releases free amino acids, improving the nutritional quality of the resulting porridge or roasted snack.
Steps
- 1.
Abodo (Nigeria) (Yoruba cuisine): Fermentation develops umami flavor for meatless stews
- 2.
Ntomo (Ghana) (Ashanti tradition): Creates digestible protein source for weaning foods
- 3.
Dawadawa (Burkina Faso) (Mossi people): Produces alkaline fermented condiment similar to natto
The Science
Primary Reaction
Heterofermentative lactic acid fermentation of sugars to lactic acid, acetic acid, CO₂ and ethanol