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Other from Nigeria: Niger Delta
Soup condiment. Unlike iru and soy-iru, it is not fried and eaten as a snack [Sanni1991, via David2007-owoh]. Fermentation lowers the iodine value of the cottonseed oil from 109 to 81 and raises the acid value from 2.1 to 6.9 [David2007-owoh]. Made in 4 steps over 3.1 days – 5.2 days. The longest step, wrap and ferment, takes 3–5 days (Starter culture development for the productio…) and runs at 35–37 °C (Starter culture development for the productio…). Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
| Main step | 3–5 daysReported[BiotechAsia-owoh][David2007-owoh] | Wrap and ferment |
|---|---|---|
| Temperature | 35–37 °CReported[BiotechAsia-owoh][David2007-owoh] | Wrap and ferment |
| Acidity | pH 4.5–8.2Reported[David2007-owoh][BiotechAsia-owoh] | Wrap and ferment |
| cottonseed (Gossypium spp.) |
| African yam bean (alternative substrate) |
| Starter: spontaneous |
Total time across the recorded steps: 3.1 days – 5.2 days
What changes: Whole cottonseed boils for an hour, then the hulls come off
Output: cotyledons.
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
Made from cottonseed rather than locust bean, and possibly less alkaline than iru: measured pH values run from acid to alkaline. A 2026 review groups owoh-type Bacillus ferments at pH 8.5–9 [PMC13025381].
gossypol toxicity in cottonseed requires proper processing (typical)
Every number is labelled with how it is known. How this atlas is made
The primary description is Sanni and Ogbonna 1991 [Sanni1991]; a 2026 review places owoh in the Niger Delta among the Urhobo and Itsekiri [PMC13564609].
