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Soy and legumes from Sahel and savanna West Africa
balls, powder or bars of fermented néré seed; 'African mustard/carob'. Made in 6 steps over 3.8 days – 7.1 days. The longest step, ferment in covered calabashes or on bags, takes 36 h – 4 days (Zannou O 2018) and runs at 28–45 °C (Opai-Tetteh S. 1999). Bacillus subtilis and Bacillus licheniformis do most of the fermenting.
| Main step | 36 h – 4 daysReported[Zannou2018][FR-soumbala] | Ferment in covered calabashes or on bags |
|---|---|---|
| Temperature | 28–45 °CReported[OpaiTetteh1999][Zannou2018] | Ferment in covered calabashes or on bags |
| néré seeds (Parkia biglobosa); soybeans increasingly |
| Starter: spontaneous |
Total time across the recorded steps: 3.8 days – 7.1 days
What changes: Néré pods are sun-dried and the seeds shelled and cleaned
Output: clean seeds [FR-soumbala].
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
Biogenic amines from Bacillus isolates of Ivorian soumbala (search summary).
Hazards the sources name: Bacillus cereus.
Every number is labelled with how it is known. How this atlas is made
