Description
Fermented maize fufu is a pliable, starch‑based dough produced by spontaneous lactic acid fermentation at ambient temperatures.
Technical
During fermentation, lactic acid bacteria hydrolyze amylopectin and amylose, producing soluble sugars and lowering pH to 4.5–5.0, which inhibits spoilage microbes. Proteolytic enzymes from yeasts and bacteria release peptides that contribute to aroma and improve protein digestibility. The process also reduces antinutrients such as phytates and tannins, enhancing mineral bioavailability.
Science
Primary Reaction
Spontaneous lactic acid fermentation of maize starch by LAB and yeasts, coupled with enzymatic hydrolysis of starch and proteolysis
Sensory Profile
Aroma ()
earthynuttyfermentedsweetmildsouryeasty
Origin & History
Civilization