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Cereals and bread from Northern Benin
Mutchayan is a stiff cooked cereal paste, usually sorghum, mixed with a sour drink made from baobab fruit pulp and left covered for a day or more. Lactic bacteria and yeasts grow in it, but the baobab pulp has already made it acidic, so the pH stays near 4.2. It is thinned with water into a drink or eaten as a main dish with sauce.
| Cooked sorghum paste450 g | Flour boiled with water into a porridge, then thickened with more flour[chadare2010] |
| Baobab pulp drink450 mL | Made from about 110 g of baobab pulp in water[chadare2010] |
| Starter | spontaneous |
Total time across the recorded steps: 24 h
What changes: Baobab fruit pulp is soaked or stirred into water to make a sour drink
The whole contents of a baobab fruit can be soaked in water instead of diluting separated pulp. Output: sour baobab pulp drink.
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
Mutchayan is a stiff cooked cereal paste, usually sorghum, mixed with a sour drink made from baobab fruit pulp and left covered for a day or more. Lactic bacteria and yeasts grow in it, but the baobab pulp has already made it acidic, so the pH stays near 4.2. It is thinned with water into a drink or eaten as a main dish with sauce. Made in 5 steps over 24 h. The longest step, ferment, loosely covered, takes at least 24 h (Chadare F.J 2010) and runs at 24–31 °C (Chadare F.J 2010). Lactic acid bacteria and Yeasts do most of the fermenting.
| Main step | at least 24 hReported[chadare2010] | Ferment, loosely covered |
|---|---|---|
| Temperature | 24–31 °CReported[chadare2010] | Ferment, loosely covered |
| Acidity | pH 4.2Measured[chadare2010] | Ferment, loosely covered |
Mutchayan is made like other fermented cereal doughs of Benin, such as mawè, gowé and ogi, but it is the only one enriched with baobab pulp drink. The pulp makes it acidic, about pH 4.2, before fermentation begins, so a day of fermentation changes it only mildly.
The baobab pulp makes the mix acidic, about pH 4.2, from the start. The study says it can be kept in its vessel for one week without spoilage. The studied village batches were made under uncontrolled hygiene, and the study counted total aerobic bacteria, spore-formers (none detected in mutchayan), lactic bacteria and yeasts, but no pathogens.
Every number is labelled with how it is known. How this atlas is made
Thirty-five baobab foods have been described from the knowledge of people in Benin, and the Otamari (Ditamari) know them best. A 2010 study (Chadare and colleagues) calls itself the first to investigate mutchayan, dikouanyouri and tayohounta. Fresh baobab pulp is available from January to May, which is when mutchayan is plentiful.
