Description
Nkruma is a traditional Ghanaian fermented okra product with a viscous, slime-like texture.
Technical
Lactic acid fermentation of okra mucilage by Lactobacillus plantarum and Leuconostoc mesenteroides lowers the pH from ~6.5 to 4.6, producing lactic acid and other metabolites. The mucilage polysaccharides increase viscosity 3–4×, giving the characteristic slime. Over‑fermentation or high temperatures can lead to acetic acid, ethanol, and spoilage organisms.
Science
Primary Reaction
Lactic acid fermentation of okra mucilage by Lactobacillus plantarum and Leuconostoc mesenteroides
Sensory Profile
Aroma ()
earthyfermentedslimyslightly sourpungentvegetalmustytangyherbalmicrobial