Description

This sour variant of koko represents extended fermentation of millet porridge, resulting in a more acidic flavor profile.

Fermentation process

  • Millet slurry fermented for extended periods
  • Fermented mash cooked prior to consumption
  • Consumed as breakfast or weaning food

Reported microbiology (examples)

  • LAB: Lactobacillus spp.

Functional relevance

  • Increased acidity improves safety
  • Enhanced sensory characteristics

References

(To be added)