Indigenous Perception and Characterization of Yanyanku and Ikpiru: Two Functional Additives for the Fermentation of African Locust Bean

• Published in: Ecology of food and nutrition Vol. 50; no. 2; pp. 101 - 114
• Main Authors: Agbobatinkpo, Pélagie B., Azokpota, Paulin, Akissoe, Noël, Kayodé, Polycarpe, Da Gbadji, Rachelle, Hounhouigan, D. Joseph
• Format: Journal Article
• Language: English
• Published: Philadelphia, PA Taylor & Francis Group 01.03.2011; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Adansonia; Adansonia digitata; additives; Africa; Bacillus; Bacillus - isolation & purification; Beans; Biological and medical sciences; Colony-forming cells; Condiments; Condiments - microbiology; Data Collection; Diet; Fabaceae; Feeding. Feeding behavior; Fermentation; Flavorings; Food Additives; Food Handling - methods; Fruit; Fundamental and applied biological sciences. Psychology; Gossypium; Gossypium hirsutum; Hibiscus; Humans; Hydrogen-Ion Concentration; ikpiru; iru; parkia biglobosa; Perception; pH effects; Seeds; sonru; Spores; Spores, Bacterial - isolation & purification; Vertebrates: anatomy and physiology, studies on body, several organs or systems; yanyanku; Africa; Characterization; Human; additives; parkia biglobosa; Perception; ikpiru; Fermentation; yanyanku; iru; sonru; African; Bean
• ISSN: 0367-0244; 1543-5237
• DOI: 10.1080/03670244.2011.552369

Indigenous perception, processing methods, and physicochemical and microbiological characteristics of Yanyanku and Ikpiru, two additives used to produce fermented African locust bean condiments, Sonru and Iru, were evaluated. According to producers, these additives accelerate the fermentation and soften the texture of the condiments. Yanyanku is produced by spontaneous fermentation with either Hibiscus sabdariffa or Gossypium hirsutum or Adansonia digitata seeds, whereas only Hibiscus sabdariffa seeds are used for Ikpiru. Both additives, with pH values ranging between 6.2 and 10 and Bacillus spores varying between 5.5 and 8.9 Log 10 (CFU/g), could be considered as softening additives or enrichment inocula to produce condiments.