Description
A traditional West African millet loaf produced by spontaneous lactic acid and yeast fermentation.
Technical
During fermentation, Lactobacillus plantarum and wild yeasts metabolize millet sugars to lactic acid and CO₂, lowering the dough pH to 4.5–5.0 and promoting starch gelatinization. The acidification stabilizes the dough matrix while CO₂ generates leavening, and volatile aldehydes such as acetaldehyde contribute to aroma. Baking at 180–200 °C drives Maillard reactions, forming a golden crust and crisp texture.
Science
Primary Reaction
Lactic acid fermentation and yeast CO₂ production
Sensory Profile
Aroma ()
earthynuttymildly sourtoastyyeastymaltyfermented grain
Origin & History
Civilization