What You Need to Know
During spontaneous fermentation, lactic acid bacteria convert maltose and glucose into lactic acid, lowering the pH from ~6.5 to ~4.0–4.5, while indigenous yeasts produce ethanol (~0.5% v/v) and CO₂, creating a mildly effervescent texture. The acidification reduces antinutrients such as phytic acid and cyanogenic glycosides, enhancing mineral bioavailability and digestibility.
Steps
- 1.
Eko (Nigeria): Base for chilled corn pudding
- 2.
Koko (Ghana): Breakfast porridge base
- 3.
Uji (Kenya): Fermented base for probiotic drink
The Science
Primary Reaction
Lactic acid fermentation of sugars by LAB (homofermentative) coupled with alcoholic fermentation by yeasts, converting glucose/maltose to lactic acid, ethanol and CO₂