Description
A sour, fermented millet dough used in West African staples like fufu and banku.
Technical
During fermentation, lactic acid bacteria metabolize millet carbohydrates to produce lactic acid, lowering the dough pH to 4.5–5.0. Proteolytic enzymes from both millet and microbes release peptides, enhancing digestibility and reducing phytic acid. The acidic environment also contributes to the characteristic sour flavor and inhibits spoilage organisms.
Science
Primary Reaction
Lactic acid fermentation of millet starches
Sensory Profile
Aroma ()
sourearthyfermentedyeastynuttymildly tangy
Origin & History
Civilization
West African peoples (e.g., Ghanaian, Nigerian)
Era