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Soy and legumes from Indonesia
The peanut ferments covered here start from the cake left after pressing peanut oil, not from whole peanuts. In West Java the cake is grown with Rhizopus into black oncom, and red oncom is grown with Neurospora, mainly on soy pulp. In Myanmar the cake is soaked, salted and soured, probably by lactic bacteria, into Nan Phat Shin. This entry is a summary that points to those foods.
A short entry: the sources we found record only what is said here about Fermented peanut products itself. Its own sources do not record how it is made, so the steps and scenes below are those of Oncom hitam (black oncom), the closest documented other ferment, shown as a guide to the method, not as a record of Fermented peanut products.
| peanut (groundnut) press cake or peanut meal | |
| Starter | varies (Rhizopus or Neurospora moulds for oncom; spontaneous souring for Nan Phat Shin) |
Total time across the steps of Oncom hitam (black oncom): 24 h – 2 days
What changes: Peanut press cake is mixed with soybean curd residue
Makers use the same raw materials as Bandung red oncom; the study sterilised its lab mix, which makers do not do. Output: press-cake mix.
Microbes at work in this step
Not documented for this step.
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
The peanut ferments covered here start from the cake left after pressing peanut oil, not from whole peanuts. In West Java the cake is grown with Rhizopus into black oncom, and red oncom is grown with Neurospora, mainly on soy pulp. In Myanmar the cake is soaked, salted and soured, probably by lactic bacteria, into Nan Phat Shin. This entry is a summary that points to those foods. Rhizopus oligosporus and Lactic acid bacteria, including Lactobacillus helveticus do most of the fermenting.
Peanut ferments use the oil-press cake, a by-product, so they sit with the other upcycled ferments. The mould kinds (oncom) bind the cake into a block; the Myanmar kind is a wet lactic pickle.
Peanuts are among the foods with the highest aflatoxin B1 levels in surveys across Southeast Asia (Ab Dullah 2026). WHO says most mycotoxins survive food processing, so fermenting cannot be counted on to remove them. It advises discarding nuts that look mouldy, discoloured or shrivelled, and that goes for the press cake too.
Every number is labelled with how it is known. How this atlas is made
