Description
Togho is a traditional Sahelian fermented millet dough that relies on spontaneous lactic acid bacteria activity at moderate ambient temperatures to lower pH and develop flavor.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus pentosaceus metabolize fermentable sugars in millet flour to produce lactic acid and CO₂, lowering the dough pH from ~6.5 to 4.5–5.0. The acidification not only preserves the dough but also modifies the protein matrix, enhancing digestibility and contributing to the characteristic tangy flavor. Subsequent baking at 180–200 °C induces limited Maillard cross‑linking, giving the final product a firm yet spongy texture.
Science
Primary Reaction
Fermentation of fermentable sugars to lactic acid and CO₂
Sensory Profile
Aroma ()