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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
sour, thin pearl-millet gruel. Made in 4 steps over 27 h. The longest step, soak millet, takes 16 h (Tou E.H 2006). Yeasts and Lactic acid bacteria, including amylolytic strains (12 % of LAB); Limosilactobacillus fermentum, Lactiplantibacillus plantarum, Pediococcus do most of the fermenting.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
pearl millet
ginger
mint
pepper
Starter: spontaneous
Total time across the recorded steps: 27 h
Start
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What changes:Millet soaks about 16 hours while yeasts start to ferment it
Step 1 of 4
Soak millet
Time
16 h
Measured
Temperature
Not documented
Salt
None given
Acidity
Not documented
Output: soaked grain.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Safety
The thin gruel has a low energy density, about 30 kcal/100 g, a concern for infant feeding [s1b]. Fermentation cuts phytate by about 75 % and raffinose by about 83 % [s1b, s2b].
[s1b] Tou E.H., Guyot J.P., Mouquet-Rivier C., Rochette I., Counil E., Traoré A.S., Trèche S. 2006, Study through surveys and fermentation kinetics of the traditional processing of pearl millet into ben-saalga, Int J Food Microbiol 106(1):52–60, doi:10.1016/j.ijfoodmicro.2005.05.010paper