Learn why millet batter starts to smell sour after a couple of days. Discover how natural fermentation is the cause, even in the refrigerator.
1 Answer
Millet batter smells sour after 2 days due to the fermentation process. Naturally occurring bacteria and yeast consume the carbohydrates in the millet, producing lactic acid and other byproducts, which create the sour smell.
Detailed Explanation:
The sour smell in millet batter after two days is a result of fermentation, a natural process where microorganisms, primarily bacteria and yeast, break down the carbohydrates present in the millet. Millet, like other grains, contains starches and sugars that serve as food for these microorganisms. As they consume these carbohydrates, they produce various byproducts, including lactic acid, acetic acid, and carbon dioxide. Lactic acid is the main contributor to the sour taste and smell. The fermentation process is accelerated by warmer temperatures, which encourage microbial growth. The type of microorganisms present in the environment and the specific composition of the millet also influence the speed and intensity of the fermentation. This fermentation is often desirable in certain food preparations, as it can enhance flavor, improve digestibility, and increase the nutritional value of the millet. However, if the fermentation goes too far, it can result in an overly sour and undesirable product.
Pro Tip:
To slow down the fermentation process and prevent the batter from becoming too sour, store it in the refrigerator. The lower temperature will significantly reduce the activity of the bacteria and yeast, extending the batter's usable life.