Description
A traditional West African maize porridge produced by lactic acid and yeast fermentation.
Technical
During anaerobic fermentation, starches are hydrolyzed by amylases into fermentable sugars, which lactic acid bacteria convert to lactic acid and yeasts produce ethanol and CO₂. The resulting acidification lowers pH to 4.0–4.5, inhibiting spoilage microbes and enhancing protein digestibility by hydrolyzing gluten‑like proteins.
Science
Primary Reaction
Anaerobic fermentation of maize starch to lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
sweetmaltycitrusnuttyfermentedyeastyearthyfruityslightly alcoholic