Description
Bissap is a traditional West African fermented millet porridge produced by spontaneous lactic acid fermentation at ambient temperatures.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and yeasts like Saccharomyces cerevisiae metabolize millet starch, producing lactic acid, ethanol, and a suite of volatile flavor compounds. The resulting pH drop to 4–4.5 inhibits spoilage organisms while generating bioactive peptides and releasing minerals from the millet grains.
Science
Primary Reaction
Spontaneous lactic acid fermentation of millet starch by lactic acid bacteria and yeasts
Sensory Profile
Aroma ()
sweetfruityacidicnuttymildyeastyearthy
Origin & History
Civilization