Indigenous fermentation and women-led processing stabilize sensory quality of pearl millet for future food systems

Traditionally fermented foods are vital for resilient future food systems due to their low energy requirements and cultural heritage. This study evaluated Damirga, a porridge made from fermented pearl millet ( Pennisetum glaucum (L.) R. Br.), to identify sensory drivers of consumer acceptance and explore how indigenous fermentation structures genotype-dependent sensory variation. Damirga was prepared from four pearl millet cultivars (Ashana, Dembi Yellow, Dembi Red, and Bioda) using a harmonized household protocol. Sensory evaluation involved 100 experienced female consumers using hedonic liking and check-all-that-apply (CATA) methods based on focus-group-developed lexicons. Consumer liking varied significantly (p < 0.05), with Ashana and Dembi Yellow showing the highest acceptance and Bioda the least. CATA analysis showed significant product–attribute associations (χ² = 1350.68, df = 48, p < 0.0001), with 17 out of 26 attributes significantly discriminating among products. Softness was consistently cited by 82–91% of consumers across cultivars, while sourness showed the highest citation frequency (70–96%) but a negative mean drop value, indicating a negative influence on acceptance. Mean drop analysis identified softness, thinness, and strength as positive drivers of liking, while stiffness, lumpiness, and pronounced sourness negatively influenced acceptance. Correspondence and principal coordinate analyses confirmed that texture and taste structured the sensory space, with the first two dimensions explaining 70.44% of total inertia. These results demonstrate that indigenous fermentation stabilizes sensory outcomes by consistently structuring texture-related attributes across cultivars, positioning Damirga as a feasible, low-input, climate-resilient food.