Description
Kunu is a traditional West African fermented water beverage made from millet or sorghum.
Technical
The beverage is produced by spontaneous lactic acid fermentation of millet or sorghum grains in water. Lactic acid bacteria such as Lactobacillus plantarum metabolize fermentable sugars to lactic acid, lowering the pH to around 4.5 and imparting a mild sourness. The process also generates small amounts of ethanol and other organic acids, contributing to flavor complexity.
Science
Primary Reaction
Fermentation of starch-derived sugars to lactic acid (and minor ethanol) by lactic acid bacteria
Sensory Profile
Aroma ()
sourearthygrainywarmlightly yeastyfermented
Origin & History
Civilization
West African peoples
Era