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Vegetables from Republic of the Congo
Ntoba mbodi is cassava leaves wilted, chopped, washed and wrapped in large leaves, then left for two to four days while Bacillus bacteria break down protein. The pH rises to about 8.5 instead of falling, and about 70 % of the leaves' cyanide is lost in the first day; the leaves must be boiled thoroughly before eating.
| Cassava leaves | Leaves 2 weeks to 3 months old from plantings around Brazzaville in the thesis study[kobawila2003] |
| Large wrapping leaves | Carica papaya or Cyrtosperma senegalense[vouidibio2017] |
| Water | For washing the chopped leaves[vouidibio2017] |
| Starter | spontaneous |
Total time across the recorded steps: 4 days – 7 days
What changes: Picked cassava leaves wilt and soften in the open air
The thesis process diagram calls this partial drying in ambient air. Output: wilted cassava leaves.
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
Ntoba mbodi is cassava leaves wilted, chopped, washed and wrapped in large leaves, then left for two to four days while Bacillus bacteria break down protein. The pH rises to about 8.5 instead of falling, and about 70 % of the leaves' cyanide is lost in the first day; the leaves must be boiled thoroughly before eating. Made in 5 steps over 4 days – 7 days. The longest step, ferment at ambient temperature, takes 2–4 days (Vouidibio Mbozo A.B 2017) and runs at 26 °C → 31 °C (Kobawila S.C. 2003). Bacillus pumilus group, 72.21 % of isolates and Bacillus megaterium, B. amyloliquefaciens, B. subtilis, B. siamensis and B. licheniformis do most of the fermenting.
| Main step | 2–4 daysReported[vouidibio2017][kobawila2003] | Ferment at ambient temperature |
|---|---|---|
| Temperature | 26 °C → 31 °CMeasured[kobawila2003] | Ferment at ambient temperature |
| Acidity | pH 6.5 → 8.5Measured[kobawila2003] | Ferment at ambient temperature |
The same leaf as the lactic cassava-leaf ferments, taken down the alkaline path. Bacillus, not lactic bacteria, lead, and the pH rises to 8–10 instead of falling.
Fermenting does not make these leaves safe. Hydrogen cyanide fell from 1158 to 339.6 mg/kg in the first 24 hours and then stopped falling [kobawila2003]. One thesis test read zero after 2 minutes of cooking, but do not rely on a short cook. In FAO's figures for mpondu, another cassava-leaf dish, boiling took the leaves from 68.6 mg/kg to 3.7 after 15 minutes and 1.2 after 30 [fao1990]. Boil the leaves thoroughly and never eat them raw. Some B. cereus isolates carried haemolytic and non-haemolytic enterotoxin and cytotoxin K genes and made haemolysin. No emetic toxin gene was found, and the other Bacillus carried none of the toxin genes screened. The authors suggest defined starters to make the process safer.
Hazards the sources name: Bacillus cereus sensu lato (12.22 % of isolates), carrying Nhe, Hbl and CytK toxin genes.
Every number is labelled with how it is known. How this atlas is made
