Description

Ting-motoho is a fermented sorghum porridge traditionally consumed in Lesotho and neighboring regions of Southern Africa.

Fermentation process

  • Sorghum flour mixed with water
  • Slurry fermented naturally for 24–48 h
  • Fermented mixture cooked before consumption

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp.

Functional relevance

  • Acidification improves safety
  • Enhanced digestibility and flavor

References

(To be added)