Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentation

Maize dough samples containing 45, 52, 65 and 80% initial moisture were fermented over a 3 day period, and the rate of development of carboxylic acids was determined. The desired volatile: non‐volatile acids ratio of 0.16, titratable acidity of 2.4 mg NaOH g −1 sample, and pH of 3.7 could be achieved with only the 52% moisture samples. A slow rate of acid production and an early onset of mould growth was observed in samples with 45% moisture. The 65 and 80% moisture samples developed high concentrations of acids with resultant high degree of sourness. Acetic, propionic and butyric acids were the major volatile acids in samples with moisture contents over 52%.