Description
Ghanaian banku fermentation is a traditional technique involving the fermentation of corn and cassava dough.
Technical
The fermentation process involves the action of lactic acid bacteria, which convert starches into lactic acid, resulting in a sour taste and chewy texture. The process is affected by factors such as temperature, pH, and oxygen presence.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourEarthyYeastyMildly pungentCorn-like
Origin & History
Civilization
Ghanaian people
Era
Traditional, passed down through generations