Description
Pounding yam or plantain in a wooden mortar produces a smooth, elastic dough by mechanically rupturing cell walls and activating endogenous enzymes.
Technical
The mechanical shear disrupts plant cell walls, liberating starch granules and exposing them to endogenous amylases. The resulting enzymatic hydrolysis generates maltose and glucose, while the physical reduction of particle size (<200 µm) increases surface area for water absorption, yielding a cohesive, dough‑like matrix without significant heat input.
Science
Primary Reaction
Mechanical disruption of cell walls + activation of endogenous amylases leading to starch gelatinization
Sensory Profile
Aroma ()
earthywoodysubtle sweetmildnuttyfermented undertonesfresh starch
Origin & History
Civilization