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Soy and legumes from South-east Nigeria
Fermented oil-bean slices eaten as abacha (cassava salad) with palm-oil dressing, or in soups. Protein 17.8–18.1 % and fat 40.9–41.2 % (dry basis); titratable acidity 0.11–0.13 % [Sanni2002]. Market samples carry 1.4 × 10^7 to 2.8 × 10^9 cfu/g [Sanni2002]. Made in 5 steps over 2.9 days – 12 days. The longest step, wrap in leaf packets and ferment, takes 2–10 days (Sanni A.I. et al. 2002) and runs at 28–32 °C. Salt is 1–2 % (Olasupo N.A 2016). Bacillus subtilis and Bacillus pumilus do most of the fermenting.
| Main step | 2–10 daysReported[Sanni2002][Olasupo2016] | Wrap in leaf packets and ferment |
|---|---|---|
| Temperature | 28–32 °CTypical | Wrap in leaf packets and ferment |
| Salt | 1–2 %Reported[Olasupo2016][Sanni2002] | Mix the slices with salt |
| Acidity | pH 6.5 → 7.1Measured[Olasupo2016][Sanni2002] | Wrap in leaf packets and ferment |
| seeds of African oil bean tree (Pentaclethra macrophylla); raw seed 36–42 % protein, 43–47 % lipid, glutamic acid the largest amino acid [WP-Ugba] |
| Starter: spontaneous |
Total time across the recorded steps: 2.9 days – 12 days
What changes: The hard oil-bean seeds boil for hours until the shells crack
Seeds can instead be dehulled by toasting in hot sand at about 100 °C [Olasupo2016]. Output: boiled seeds.
Microbes at work in this step
vegetative flora killed
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
Short shelf life; storage changes studied (Ogueke & Aririatu 2004) [WP-Ugba]; raw seeds contain antinutrients requiring cooking (typical).
Every number is labelled with how it is known. How this atlas is made
