Tag: Pap water

Traditionally fermented pap, a staple in many West African countries, is a natural source of beneficial lactic acid bacteria (LAB) due to its unique preparation process. This natural fermentation process transforms the cereal into a food that can actively support digestive health and boost the immune system.

Pap water, also known as *omidun* in Nigeria, is the fermented liquid drained from the corn, millet, or sorghum paste used to make pap. Due to its fermentation process, this traditional beverage is often touted as a natural source of probiotics, but its content and safety depend heavily on preparation methods.

Pap water, also known as 'omidun,' is a traditional fermented grain byproduct recognized in some cultures as a source of probiotics. This fermented liquid is believed to have several health benefits, particularly related to the digestive system and overall well-being.