Description
Kisra is a traditional Sudanese fermented sorghum porridge that undergoes lactic acid fermentation before a brief boiling and baking step.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum metabolize sorghum carbohydrates to produce lactic acid, lowering the pH to 4.5–5.0 and inhibiting spoilage organisms. Proteolytic enzymes from both the bacteria and the sorghum itself hydrolyze storage proteins, releasing free amino acids that contribute to umami flavor and improve digestibility. A short boiling step gelatinizes starch, increasing viscosity and setting a soft, spongy texture that is then baked to finish the product.
Science
Primary Reaction
Lactic acid fermentation of sorghum carbohydrates by Lactobacillus plantarum, coupled with proteolytic hydrolysis of storage proteins
Sensory Profile
Aroma ()