An improvement in the nutritional and acceptable sensory characteristics of
traditional Punjabi warri fermentation was achieved through a combination
of physico-chemical factors namely, incubation of wad doughs at 28 degreesC
with an initial pH of 4.5 and supplementation with 1-2% sucrose. Enrichmen
t of dough with Saccharomyces cerevisiae in combination with the native bac
terial flora of the ingredients was found to be the best microbial environm
ent for optimum warri fermentation.