Description
A traditional millet bread produced by lactic acid and wild yeast fermentation that lowers pH and improves digestibility.
Technical
During ambient fermentation, Lactobacillus plantarum and wild yeasts metabolize fermentable sugars to produce lactic acid, ethanol, and CO₂, lowering the dough pH to 3.5–4.0. The acidification and gas generation create a soft, airy crumb while antimicrobial metabolites such as bacteriocins and ferulic acid esters inhibit spoilage organisms, extending shelf life.
Science
Primary Reaction
Lactic acid fermentation by Lactobacillus plantarum and wild yeast
Sensory Profile
Aroma ()
souryeastyearthynuttymild
Origin & History
Civilization
West African peoples
Era
Traditional