Description
Ethiopian teff fermentation is a traditional lactic acid and yeast-driven process that transforms teff flour into a sour, spongy batter for injera.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum metabolize starches to sugars and then to lactic acid, while yeasts like Saccharomyces cerevisiae convert sugars to ethanol and CO₂. The resulting acidification lowers the pH to 4.0–4.5, which reduces phytic acid and liberates free amino acids, enhancing digestibility and flavor. Endogenous amylases and proteases are also activated, hydrolyzing starches to sugars and proteins to peptides, contributing to the characteristic texture and taste of injera.
Science
Primary Reaction
Carbohydrate and protein fermentation by LAB and yeasts producing lactic acid, ethanol, CO₂, and enzymatic hydrolysis of starches and proteins
Sensory Profile
Aroma ()