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Cereals and bread from Northern Benin
Sagagnèga is a smooth fermented porridge from northern Benin, made from a dough of maize, sorghum or millet that is left to ferment on its own. It is one of the porridges eaten cold, and it is strongly marketed in Copargo commune.
| Cereal (maize, millet or sorghum, or a mix of two), made into a dough | [karimou2022] |
| Lemon (a few producers) | Added to the dough for the fermentation and to keep it[karimou2022] |
| Starter | spontaneous |
What changes: A dough is made from maize, millet or sorghum
Output: cereal dough.
Microbes at work in this step
Not documented for this step.
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
Sagagnèga is a smooth fermented porridge from northern Benin, made from a dough of maize, sorghum or millet that is left to ferment on its own. It is one of the porridges eaten cold, and it is strongly marketed in Copargo commune. Lactic acid bacteria does most of the fermenting.
| Acidity | pH up to 5Measured[jfq2024] | Make the smooth porridge and serve it cold |
|---|
Among the eight fermented porridges of northern Benin, sagagnèga is one of the smooth ones and is eaten cold. Apkan is also smooth and cold, fourra is lumpy and cold, and koko, bobossou, gbangba, akloui and bita are eaten hot.
In one study all eight northern Benin fermented porridges were below pH 5. The study's abstract says E. coli, coliforms and moulds were not present in all porridges. Sagagnèga is eaten cold. FDA's general advice on Staphylococcus aureus is that foods handled a lot and held slightly above refrigeration temperature for long are often involved, and that heat does not destroy the toxin once it has formed. The sources give no storage time for sagagnèga.
Every number is labelled with how it is known. How this atlas is made
