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Roots and tubers from southwest Nigeria
White yam is peeled, chipped and blanched in water heated to 70 °C, below the point where the yam cooks, then left in the same water for 24 hours. The chips are sun-dried, milled into flour and stirred into boiling water to make amala, a smooth, brownish paste. A 2026 study calls the blanch and steep a starch-annealing step.
| Yam tubers | White yam (D. rotundata) or water yam (D. alata)[tanimola2026] |
| Water | For blanching and steeping; the slices stay in their blanching water[tanimola2026] |
| Starter | none added; the chips steep in their own blanching water |
Total time across the recorded steps: 24 h
What changes: Starting material: yam tubers, peeled and cut into chips
The chips in the 2026 study were about 15 mm by 80 mm. Output: yam chips.
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
White yam is peeled, chipped and blanched in water heated to 70 °C, below the point where the yam cooks, then left in the same water for 24 hours. The chips are sun-dried, milled into flour and stirred into boiling water to make amala, a smooth, brownish paste. A 2026 study calls the blanch and steep a starch-annealing step. Made in 6 steps over 24 h. The longest step, steep in the water (fermentation), takes 24 h (Tanimola A 2026). Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae and Candida tropicalis, isolated from yam slices fermented for 72 h to make amala flour in a Nigerian study does most of the fermenting.
| Main step | 24 hReported[tanimola2026] | Steep in the water (fermentation) |
|---|---|---|
| Temperature | 70 °CReported[tanimola2026] | Blanch in hot water |
Elubo is made from blanched yam chips that steep for 24 hours in their own water before drying, not from a soured mash. Its cassava counterpart is lafun; Maduka and Ugbogu (2024) call both elubo.
A 2024 review found no detectable mycotoxins in fresh yam chips and flour from processors, but most market flour samples held aflatoxin B1 at 0.7–3.4 ppb, and 22 % went over the 2 µg/kg (2 ppb) limit the review gives. Packaged supermarket flour was far less contaminated than exposed market flour. The review ties microbial contamination to milling and to unhygienic handling and exposure of chips and flour in markets. It also cites total aflatoxins of 77.84 µg/kg after one month and 96.34 µg/kg after six months of storage in gbodo, a fermented dried white yam, against a Nigerian limit of 10 ppb, so keep chips and flour dry and discard any that turn mouldy. In one study it cites, cooking amala cut aflatoxin B1 by 44 % and aflatoxin G1 by 51 %, so cooking lowers them but does not clear them.
Hazards the sources name: Staphylococcus aureus and Pseudomonas aeruginosa, also isolated from the fermenting yam slices in the 72 h study; Aspergillus flavus and Staphylococcus aureus, isolated from yam-flour milling machines, and aflatoxin B1 in market yam flour.
Every number is labelled with how it is known. How this atlas is made
In southwestern Nigeria amala has become a popular dish at public and traditional gatherings, and with ewedu and gbegiri it is one of the important dishes at Yoruba events (Tanimola 2026; Olanbiwoninu 2026). A 2020 report by Awoyale and colleagues, cited in the 2026 study, ranked it the second most accepted processed yam food in Nigeria after pounded yam.
