Description
Kenyan ugali fermentation is a spontaneous lactic‑acid process that occurs when maize flour dough is left at 30–35 °C for 12–24 h.
Technical
During fermentation, lactic acid bacteria metabolize sugars and starches, producing lactic acid that lowers the pH to 4.2–4.6 and hydrolyzes phytate, enhancing niacin bioavailability. The process also generates minor amounts of acetate and ethanol, contributing to flavor development. Temperature, moisture, and time must be tightly controlled to prevent spoilage.
Science
Primary Reaction
Fermentation of carbohydrates and proteins in maize dough by lactic acid bacteria
Sensory Profile
Aroma ()
earthynuttymild sourfermentedwarm
Origin & History
Civilization
Luo and Kalenjin communities
Era
Traditional