Description
Fermented millet porridge (Bissap) is a naturally acidified millet slurry produced by spontaneous lactic acid bacteria fermentation.
Technical
During fermentation, Lactobacillus plantarum and Leuconostoc mesenteroides metabolize maltose and glucose to lactic acid, reducing the pH to ~4.0 within 24–48 h at 30 °C. The acidification inhibits spoilage organisms and enhances mineral bioavailability through phytate degradation. The process also generates bioactive peptides that contribute to the product’s functional properties.
Science
Primary Reaction
Fermentation of maltose and glucose by lactic acid bacteria to produce lactic acid, lowering pH
Sensory Profile
Aroma ()
earthynuttysourfermentedyeastymildly tangy
Origin & History
Civilization
West African Sahelian peoples