Description

Pito is a traditional West African fermented alcoholic beverage produced primarily from sorghum or millet and consumed widely during social and cultural gatherings.

Fermentation process

  • Cereal grains are malted, dried, and milled
  • Malted flour is mashed and boiled
  • Wort is cooled and allowed to ferment spontaneously for 1–3 days
  • Beverage is filtered and consumed fresh

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Pediococcus spp.
  • Yeasts: Saccharomyces cerevisiae

Functional relevance

  • Provides fermentative metabolites and mild alcohol
  • Fermentation enhances flavor and digestibility
  • Important role in local economies and traditions

References

(To be added)