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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A spontaneous lactic‑acid fermentation of milled millet (or sorghum) that yields a mildly sour, thick porridge.
Origin: West African societies (Nigeria, Ghana, Senegal) (Traditional) — West Africa
See full technique reference →During fermentation, endogenous lactic acid bacteria such as Lactobacillus plantarum convert starches into lactic acid, while yeasts like Saccharomyces cerevisiae produce ethanol and CO₂. Acetic acid is also generated, lowering the pH to 4–5 and creating a characteristic sourness. The balance of acids, alcohol, and viscosity is tightly controlled by temperature and time.
Primary Reaction
Starch → lactic acid + acetic acid + ethanol + CO₂
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