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Soft drinks from Northern Nigeria
sweet, mildly sour, spiced millet drink. Made in 4 steps over 8 h – 2 days. The longest step, steep dehulled millet, takes 8 h – 2 days (Haard N.F. et al. 1999). Lactobacillus plantarum and Weissella confusa do most of the fermenting.
| Main step | 8 h – 2 daysReported[fao138-ch2] | Steep dehulled millet |
|---|---|---|
| Temperature | 74 °CMeasured[oranusi2003] | Partial gelatinisation (combine boiled slurry with cold-water slurry) |
| millet (also sorghum or maize) |
| ginger |
| cloves |
| pepper |
| sweetener |
| Starter: spontaneous |
Total time across the recorded steps: 8 h – 2 days
What changes: Millet soaks while lactic bacteria and yeasts grow
Output: steeped grain.
Microbes at work in this step
LAB and yeasts grow; this is where most fermentation happens
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
Keeps about 24 h at ambient temperature, or about 8 days after pasteurising (60 °C, 1 h) and refrigerating. Processing cut mycotoxins by 76–99.9 % in one study.
Every number is labelled with how it is known. How this atlas is made
