Description
Sorghum‑based injera is produced by fermenting a dough of sorghum flour and water at ambient temperatures, generating lactic acid and CO₂ that leaven and flavor the flatbread.
Technical
During fermentation, Lactobacillus spp. convert starches to lactic acid, lowering pH to 4.5–5.0, while Saccharomyces cerevisiae metabolizes sugars to CO₂ and ethanol, creating the characteristic porous structure. The enzymatic activity of α‑amylases and β‑amylases at 35–40 °C releases maltose and glucose that feed the microbes, and the process also reduces sorghum phytate by ~30 %, improving mineral bioavailability.
Science
Primary Reaction
Anaerobic fermentation of sorghum starch to lactic acid and CO₂ by Lactobacillus spp. and Saccharomyces cerevisiae
Sensory Profile
Aroma ()
earthysouryeastywarmmildfermented graintangy