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Sauces and condiments from Nigeria
Otiru is an iru-like seasoning made by fermenting African yam bean (Sphenostylis stenocarpa) seeds. The seeds are soaked, dehulled and heated (autoclaved in the lab study), then the cotyledons ferment for several days as Bacillus bacteria break down the protein and the mass turns alkaline. The process numbers here come from laboratory studies; no traditional recipe with measured amounts was found.
| African yam bean seeds | Sorted, washed, soaked and dehulled by pressing between the fingers[okolie2022] |
| Bacillus amyloliquefaciens starter0.005 or 0.0075 g broth per g seed (lab trial) | Only in starter trials; the product is mostly made by natural fermentation[okolie2022][okolie2023][jeffagboola2007] |
| Starter | natural fermentation; starter trials with Bacillus amyloliquefaciens and B. subtilis |
Total time across the recorded steps: 5.3 days
What changes: The washed African yam beans soak in water and swell
Output: soaked 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
Otiru is an iru-like seasoning made by fermenting African yam bean (Sphenostylis stenocarpa) seeds. The seeds are soaked, dehulled and heated (autoclaved in the lab study), then the cotyledons ferment for several days as Bacillus bacteria break down the protein and the mass turns alkaline. The process numbers here come from laboratory studies; no traditional recipe with measured amounts was found. Made in 4 steps over 5.3 days. The longest step, ferment in a flask, takes 5 days (Okolie P.I 2022) and runs at 28–32 °C (Okolie P.I 2022). Bacillus licheniformis, B. pumilus and B. subtilis and Bacillus amyloliquefaciens do most of the fermenting.
| Main step | 5 daysReported[okolie2022] | Ferment in a flask |
|---|---|---|
| Temperature | 28–32 °CReported[okolie2022] | Ferment in a flask |
| Acidity | pH 6.8–8.8Measured[okolie2022] | Ferment in a flask |
Otiru is an iru-type condiment made from African yam bean seeds, not from locust bean. Owoh is made from fermented cottonseed, and an owoh-type product has also been made from African yam bean.
Staphylococcus (species not given) was found in an owoh-type African yam bean ferment.
Every number is labelled with how it is known. How this atlas is made
