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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ghanaian banku fermentation is a traditional technique involving the fermentation of corn and cassava dough.
Origin: Ghanaian people (Traditional, passed down through generations) — West Africa
See full technique reference →The fermentation process involves the action of lactic acid bacteria, which convert starches into lactic acid, resulting in a sour taste and chewy texture. The process is affected by factors such as temperature, pH, and oxygen presence.
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Primary Reaction
Lactic acid fermentation
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