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Starters and koji from Benin
Ikpiru is fermented roselle (bissap) seed, used in Benin as an additive and starter for iru, the fermented néré-seed condiment. The seeds are boiled for an hour with Boerhavia erecta, left in jute-covered calabashes for about a day and a half while Bacillus grows, then pounded and sun-dried. It is stirred into the néré seeds near the end of their second cooking.
| Roselle (bissap) seeds, sorted and washed | [agbobatinkpo2019] |
| Boerhavia erecta leaves, stem and roots | Cooked with the seeds; the roots are also spread with them in the calabashes[agbobatinkpo2019] |
| Water | [agbobatinkpo2019] |
| Pepper | One review describes iku-iru as ground dried roselle seed mixed with pepper[zannou2018] |
| Starter | spontaneous: no starter is added |
Total time across the recorded steps: 38 h – 39 h
What changes: Roselle seeds boil with Boerhavia leaves, stems and roots
Output: cooked, drained 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
Ikpiru is fermented roselle (bissap) seed, used in Benin as an additive and starter for iru, the fermented néré-seed condiment. The seeds are boiled for an hour with Boerhavia erecta, left in jute-covered calabashes for about a day and a half while Bacillus grows, then pounded and sun-dried. It is stirred into the néré seeds near the end of their second cooking. Made in 4 steps over 38 h – 39 h. The longest step, ferment in calabashes covered with jute, takes 36 h (Agbobatinkpo P.B 2019) and runs at 26–28 °C (Agbobatinkpo P.B 2019). Bacillus spp. and Bacillus subtilis (17–41 % of isolates), B. amyloliquefaciens (9–22 %), B. licheniformis (3–26 %), B. safensis (8–19 %) and B. altitudinis (0–19 %), among 355 isolates from yanyanku and ikpiru made in northern and southern Benin do most of the fermenting.
| Main step | 36 hMeasured[agbobatinkpo2019] | Ferment in calabashes covered with jute |
|---|---|---|
| Temperature | 26–28 °CReported[agbobatinkpo2019] | Ferment in calabashes covered with jute |
| Acidity | pH 6.8 → 8.4Measured[agbobatinkpo2019] | Ferment in calabashes covered with jute |
Ikpiru is cooked with Boerhavia erecta and fermented in calabashes. Its twin, yanyanku, is cooked in wood-ash water and fermented in baskets, and goes into sonru instead of iru. Agbobatinkpo et al. 2011 found that yanyanku can be made from roselle, cotton or baobab seeds, while ikpiru is made only from roselle seeds.
Agbobatinkpo et al. 2013 tested 355 Bacillus-type isolates from yanyanku and ikpiru and found Bacillus cereus among them, with the emetic toxin gene cesB in 9 % of the B. cereus isolates and diarrhoeal toxin genes in some. They checked toxin genes, not toxin amounts. Samples of the two additives from producers ranged from pH 6.2 to 10, with 5.5 to 8.9 log10 cfu/g Bacillus spores (Agbobatinkpo et al. 2011).
Hazards the sources name: Bacillus cereus (8–39 % of the 355 endospore-forming isolates from yanyanku and ikpiru; 9 % of the B. cereus isolates carried the emetic toxin gene cesB and some carried diarrhoeal toxin genes).
Every number is labelled with how it is known. How this atlas is made
