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Other from Northern Benin
Tayohounta is a pungent flavouring ball made by the Otamari of northern Benin from dehulled baobab seed kernels. The kernels are roasted briefly, boiled about half an hour, covered with leaves and left two days to ferment, then kneaded into balls and sun-dried. Bacillus dominates, and the pH rises from 6.4 to about 7 as the proteins break down.
| Baobab seed kernels | Obtained by decorticating baobab seeds[Chadare2010] |
| Leaves for covering | Usually Annona senegalensis, in contact with the kernels[Chadare2010] |
| Starter | spontaneous; no inoculum or additive |
Total time across the recorded steps: 2 days
What changes: Dehulled baobab kernels are roasted for a few minutes
Output: roasted kernels.
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
Tayohounta is a pungent flavouring ball made by the Otamari of northern Benin from dehulled baobab seed kernels. The kernels are roasted briefly, boiled about half an hour, covered with leaves and left two days to ferment, then kneaded into balls and sun-dried. Bacillus dominates, and the pH rises from 6.4 to about 7 as the proteins break down. Made in 5 steps over 2 days. The longest step, cover with leaves and ferment, takes 2 days (Chadare F.J. 2010) and runs at 24–31 °C (Chadare F.J. 2010). Bacillus subtilis and Bacillus licheniformis and Bacillus thermoamylovorans do most of the fermenting.
| Main step | 2 daysReported[Chadare2010] | Cover with leaves and ferment |
|---|---|---|
| Temperature | 24–31 °CReported[Chadare2010] | Cover with leaves and ferment |
| Acidity | pH 6.4 → 7Measured[Chadare2010][Chadare2010efn][Chadare2013] | Cover with leaves and ferment |
Tayohounta uses dehulled, roasted baobab kernels fermented two days under leaves with no potash. Dikouanyouri, from the same villages, uses whole seeds that are boiled for hours and fermented with potash.
Samples from village producers carried Bacillus cereus and, in one case, Staphylococcus aureus; the study calls for starter cultures to standardise the product [Chadare2010]. The sources set no numerical limit.
Hazards the sources name: Bacillus cereus (in two of three producers' samples); Staphylococcus aureus and Klebsiella pneumoniae (each in one of three samples).
Every number is labelled with how it is known. How this atlas is made
Tayohounta was among up to 35 baobab food products that 253 processors in Benin reported in a survey from December 2006 to January 2007. The Otamari are among the largest consumers of baobab products in Benin [Chadare2010, Chadare2010efn].
