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Soy and legumes from Benin
soft fermented locust-bean condiment for sauces. Made in 5 steps over 32 days. The longest step, preserve (optional), takes 30 days (Azokpota P et al. Aptitude stabilisatrice des…) and runs at 25–28 °C (Azokpota P et al. Aptitude stabilisatrice des…). Salt is 4.8–5 % (Azokpota P et al. Aptitude stabilisatrice des…). Bacillus spp. does most of the fermenting.
| Main step | 30 daysMeasured[Azokpota2011] | Preserve (optional) |
|---|---|---|
| Temperature | 25–28 °CMeasured[Azokpota2011] | Preserve (optional) |
| Salt | 4.8–5 %Measured[Azokpota2011] | Preserve (optional) |
| Acidity | pH 8.2–8.6Measured[Azokpota2011] | Preserve (optional) |
| African locust bean (Parkia biglobosa) seeds |
| Starter: spontaneous |
Total time across the recorded steps: 32 days
What changes: Néré seeds boil for about 12 hours until the coats soften
Output: cooked seeds.
Microbes at work in this step
killed
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Parkia seeds fermented ~24 h with no additive (vs iru/sonru 48 h with additive) (Azokpota P. et al., Int J Biol Chem Sci 2007;1:211-222 and World J Microbiol Biotechnol, via search summary and Akanni2018 reference list)
Staphylococcus attributed to handling; salt-oil-chilli treatment controlled faecal indicators [Azokpota2011]
Hazards the sources name: Staphylococcus (lower numbers, from handling).
Every number is labelled with how it is known. How this atlas is made
