Description
Fermented millet dough such as ogi and kenkey relies on spontaneous lactic acid bacteria and yeast activity at moderate ambient temperatures to convert starches into lactic acid, ethanol, and CO₂, lowering the pH to 4.5–5.0 and creating a sour, slightly leavened product.
Technical
During fermentation, endogenous amylases hydrolyze millet starches into fermentable sugars, which are then metabolized by Lactobacillus plantarum to produce lactic acid and by Saccharomyces cerevisiae to produce ethanol and CO₂. The accumulation of lactic acid lowers the pH, inhibiting spoilage organisms while the CO₂ contributes to mild leavening. Volatile compounds such as acetaldehyde and diacetyl develop, imparting characteristic sour and buttery aromas.
Science
Primary Reaction
Starch hydrolysis → lactic acid fermentation + alcoholic fermentation
Sensory Profile
Aroma ()