Description
Kunu is a traditional West African millet‑based fermented beverage.
Technical
During fermentation, lactic acid bacteria and yeasts metabolize sugars released by enzymatic hydrolysis of millet starch, producing lactic acid and ethanol. The resulting pH drop to 4.0–4.5 and low alcohol content (1–2 % vol) give Kunu its characteristic mild acidity and slight effervescence.
Science
Primary Reaction
Fermentation of soluble sugars by Lactobacillus spp. and Saccharomyces cerevisiae producing lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
sweetmildly sourfermentedgrassyearthynuttyyeastyfruitytoasted grain