Description
A West African fermented porridge made from soaked millet grains that develop a sour, nutty flavor through lactic acid bacteria and yeast activity.
Technical
During fermentation, starches in millet are hydrolyzed by amylases into sugars, which are then converted by lactic acid bacteria into lactic acid and by yeasts into ethanol and CO₂. The acidification lowers pH, inhibiting spoilage microbes and improving digestibility, while volatile compounds contribute to aroma and flavor.
Science
Primary Reaction
Starch → sugars → lactic acid + ethanol + CO₂
Sensory Profile
Aroma ()
sourfermentedearthynuttywarmyeastymildly alcoholictoasted grainhint of vinegarcreamy