Description
Spontaneously fermented corn dough from Ghana that develops acidity and flavor through ambient lactic acid fermentation.
Technical
During fermentation, starches are hydrolyzed to sugars which are metabolized by lactic acid bacteria such as Lactobacillus plantarum, producing lactic acid, acetic acid, ethanol and CO₂, thereby lowering the dough pH to 4.5–5.0. The acidification denatures proteins and gelatinizes starch, reducing crystallinity and increasing soluble sugars, which improves digestibility and imparts the characteristic sour‑corn aroma. Over‑ or under‑fermentation alters the acid balance, affecting texture, flavor and microbial safety.
Science
Primary Reaction
Lactic acid fermentation of starch‑derived sugars
Sensory Profile
Aroma ()
sourearthycornyfermentedmildyeastytangynuttyfruityherbal