What You Need to Know
Naturally occurring heterofermentative lactic acid bacteria metabolize sorghum starch‑derived sugars to lactic acid, acetic acid, CO₂ and minor ethanol, lowering the pH from ~6.5 to ~4.0. The acidification preserves the porridge and creates the characteristic sour taste, while CO₂ generation contributes to slight effervescence. Temperature (20‑30 °C) and regular stirring control the rate of acid production and prevent spoilage by yeasts, molds, or clostridia.
Steps
- 1.
Tô sauce base (Burkina Faso): acidic balance for okra stews
- 2.
Fura accompaniment (Northern Nigeria): digestive aid for millet dumplings
- 3.
Dégué starter (Mali): flavor enhancer for sweetened yogurt
The Science
Primary Reaction
heterofermentative lactic acid fermentation of sorghum sugars