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Soy and legumes from Nigeria
Iru woro is the less-fermented market form of iru, the Yoruba locust-bean seasoning. The seeds are boiled for hours, dehulled, boiled again and left wrapped to ferment, then sold while the beans are still soft but separate.
| African locust bean seeds (Parkia biglobosa) | [oluwaniyi2016][zannou2018] |
| Water, for two boils | [zannou2018] |
| Sand or ash, to help rub off the hulls | Reported for Benin[zannou2018] |
| Starter | spontaneous |
Total time across the recorded steps: 31 h – 3.8 days
What changes: The hard locust-bean seeds boil for hours until the hulls loosen
Output: softened seeds.
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
Iru woro is the less-fermented market form of iru, the Yoruba locust-bean seasoning. The seeds are boiled for hours, dehulled, boiled again and left wrapped to ferment, then sold while the beans are still soft but separate. Made in 4 steps over 31 h – 3.8 days. The longest step, wrap and ferment, stopping while the beans are still whole, takes 24 h – 3 days (Zannou O 2018) and runs at 30 °C (Zannou O 2018). Bacillus subtilis and related species, found consistently in Nigerian iru and Bacillus spp., the main fermenters of Beninese iru do most of the fermenting.
| Main step | 24 h – 3 daysReported[zannou2018] | Wrap and ferment, stopping while the beans are still whole |
|---|---|---|
| Temperature | 30 °CReported[zannou2018] | Wrap and ferment, stopping while the beans are still whole |
Iru woro is partly fermented, so the beans stay separate. Iru pete is fermented to the end and turns to a soft paste. Market woro also held less water (44.74 % against 51.54 %).
Zannou et al. (2018) call fermented locust-bean condiments such as iru safe to eat, but report some Staphylococcus in them, probably from handling during making and selling, so clean conditions are needed. In Beninese iru, staphylococci reached about 10⁶ cfu/g at 12–18 h and fell to about 5 × 10⁴ cfu/g by 48 h (Azokpota 2006). Among 19 Bacillus cereus isolates from Beninese afitin, iru and sonru, seven made cereulide, an emetic toxin; one of the seven came from iru. The authors found no reports of food poisoning from these condiments but say the organism could be a health hazard (Thorsen 2010). In lab trials on inoculated cooked beans at 30 °C, the room temperature in the steps above, cereulide reached 70–99 μg/g by 48 h, and little was made at 40 °C. The same paper says Benin fermentations heat themselves, mostly above 40 °C, and links that to the lack of known illness, so a batch that stays near room temperature is the worrying case (Thorsen 2011). FDA says this toxin survives 121 °C for 30 minutes, so cooking the iru into soup will not remove it.
Hazards the sources name: Staphylococcus spp., up to about 10⁶ cfu/g at 12–18 h in Beninese iru, falling to about 5 × 10⁴ cfu/g by 48 h; Bacillus cereus, including emetic-toxin (cereulide) strains in Beninese locust-bean condiments.
Every number is labelled with how it is known. How this atlas is made
