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Soy and legumes from Benin
Afitin is a Beninese condiment made from African locust bean (néré) seeds. The seeds are boiled for about 12 hours, dehulled, boiled again briefly and fermented for 24 hours with no additive, mainly by Bacillus. Producers often keep it with salt, vegetable oil and chilli.
| African locust bean (Parkia biglobosa) seeds | [Azokpota2006] |
| Salt (for keeping)4.81–5.03 % (m/m) | Added by almost all producers surveyed[Azokpota2011] |
| Chilli powder (Capsicum annuum), for keeping4.73–5.04 % (m/m), or 9.72 % in Abomey and Bohicon | [Azokpota2011] |
| Vegetable oil (for keeping)9.63–10.05 % (V/m), or 4.83 % in Abomey and Bohicon | Food-grade oil such as cottonseed oil[Azokpota2011] |
| Starter | spontaneous; no additive |
Total time across the recorded steps: 37 h – 38 h
What changes: Néré seeds boil for about 12 hours until the coats soften
Output: cooked 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
Afitin is a Beninese condiment made from African locust bean (néré) seeds. The seeds are boiled for about 12 hours, dehulled, boiled again briefly and fermented for 24 hours with no additive, mainly by Bacillus. Producers often keep it with salt, vegetable oil and chilli. Made in 5 steps over 37 h – 38 h. The longest step, ferment covered for a day, takes 24 h (Azokpota P 2006) and runs at at least 40 °C (Thorsen L. et al. 2011). Salt is 4.8–5 % (Azokpota P. et al. 2011). Bacillus spp., mostly Bacillus subtilis does most of the fermenting.
| Main step | 24 hReported[Azokpota2006] | Ferment covered for a day |
|---|---|---|
| Temperature | at least 40 °CMeasured[Thorsen2011] | Ferment covered for a day |
| Salt | 4.8–5 %Reported[Azokpota2011] | Keep with salt, oil and chilli (optional) |
| Acidity | pH 7.9–8.3 → 8.23Measured[Azokpota2011] | Keep with salt, oil and chilli (optional) |
Afitin is fermented for only 24 hours and with no additive, while iru and sonru ferment for 48 hours with roselle-seed additives. It ends less soft, with a lower final pH and less volatile basic nitrogen [Azokpota2006], and its aroma is marked by 2-decanone [Azokpota2008].
Staphylococci, which come from handling, fell below detection by the end of afitin's 24-hour fermentation [Azokpota2006]. Bacillus cereus that makes cereulide, a vomiting toxin, has been isolated from afitin, iru and sonru [Thorsen2010]. In cooked locust beans inoculated with such a strain, cereulide stayed very low at 40 °C (0.04 µg/g) but reached about 97 µg/g at 30 °C within 48 h, so a batch that stays cooler could hold far more toxin [Thorsen2011]. Cooking does not remove it, because cereulide stays stable after 121 °C for 30 minutes, and it has rarely been linked to liver failure and death [fda-bbb]. No illness from these condiments has been reported, which does not prove they are safe.
Hazards the sources name: Staphylococcus spp. (no more than 10² cfu/g, below detection by 24 h); Bacillus cereus, including strains that make cereulide (emetic toxin) and enterotoxin genes.
Every number is labelled with how it is known. How this atlas is made
