Description
Fermented groundnut paste is a traditional West African condiment produced by lactic‑acid fermentation of groundnut paste at 20–30 °C for 24–48 h.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert the sugars in groundnut paste to lactic acid, ethanol, and acetic acid, lowering the pH to 4.2–4.8 and inhibiting spoilage microbes. Proteolytic enzymes released by the microbes hydrolyze proteins into peptides and free amino acids, while lipases liberate fatty acids such as oleic and linoleic acids, contributing to the characteristic nutty and fermented flavor profile.
Science
Primary Reaction
Lactic acid fermentation of sugars to lactic acid, ethanol, and acetic acid
Sensory Profile
Aroma ()
nuttysourfermentedearthyslightly sweetyeastytoastedfunkybuttery