*3.1.5 Ogiri*

*Ogiri* is a popular African fermented seasoning, traditionally prepared by the solid state alkaline fermentation of castor oil seeds (*Ricinus communis*). Depending on locality, season and availability it may also obtained by fermenting melon seeds

**27**

**Figure 8.**

*Flow chart for the traditional production of Ogiri.*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

(*Citrullus vulgaris*) and fluted pumpkin seeds (*Telfairia occidentalis)*. *Ogiri* is used in flavoring many traditional soups. In fact, it is regarded as an indispensable seasoning in the preparation of specialized soups which are highly cherished and extensively consumed by the Igbo ethnic group in the Southeastern Nigeria. Like many indigenous fermented products, production of *ogiri* is still by the traditional family-village art done on a small-scale cottage level. Details of the traditional process may vary between cultures. For production of ogiri (**Figure 8**) the shelled seeds of castor oil are wrapped in blanched banana leaves and boiled for about 8 hours until the seeds are properly cooked. The wrapped seeds are then placed near the fireplace to ferment for 4–6 days depending on the intensity of the fire. On completion of this stage, the fermented seeds which are now sticky and strong smelling are ground on a grinding stone or mortar into a fine paste which is divided into small portions and packaged in blanched banana leaves (**Figure 9**). The packs are placed

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*

#### **Figure 8.**

*New Advances on Fermentation Processes*

**26**

*3.1.5 Ogiri*

**Figure 7.**

**Figure 6.**

*Flow chart for the traditional production of ugba.*

*(ugba) packaged in polythene bags or wrapped with local leaves.*

*Ogiri* is a popular African fermented seasoning, traditionally prepared by the solid state alkaline fermentation of castor oil seeds (*Ricinus communis*). Depending on locality, season and availability it may also obtained by fermenting melon seeds

*African oil bean seeds (A), fermented slices of oil bean cotyledons (B) and fermented oil seeds cotyledons* 

*Flow chart for the traditional production of Ogiri.*

(*Citrullus vulgaris*) and fluted pumpkin seeds (*Telfairia occidentalis)*. *Ogiri* is used in flavoring many traditional soups. In fact, it is regarded as an indispensable seasoning in the preparation of specialized soups which are highly cherished and extensively consumed by the Igbo ethnic group in the Southeastern Nigeria. Like many indigenous fermented products, production of *ogiri* is still by the traditional family-village art done on a small-scale cottage level. Details of the traditional process may vary between cultures. For production of ogiri (**Figure 8**) the shelled seeds of castor oil are wrapped in blanched banana leaves and boiled for about 8 hours until the seeds are properly cooked. The wrapped seeds are then placed near the fireplace to ferment for 4–6 days depending on the intensity of the fire. On completion of this stage, the fermented seeds which are now sticky and strong smelling are ground on a grinding stone or mortar into a fine paste which is divided into small portions and packaged in blanched banana leaves (**Figure 9**). The packs are placed

#### **Figure 9.**

*Fermented castor oil seed (Ogiri) condiment (A) and fermented castor oil seeds (Ogiri) condiment wrapped with local leaves (B).*

near the fireplace or in a warm place to ferment further for 1–2 days. At this stage the fermented condiment is ready to use or sale and it has a characteristic strong pungent flavor. *Bacillus* strains mainly *B. subtilis* and *B. licheniformis* have been reported as the predominant fermenting microorganisms. The pH of the fermented product is alkaline (>8.0) [4, 23, 24].

### **3.2 Less common legume-based alkaline fermented seasoning agents of Africa**

#### *3.2.1 Aisa*

*Aisa* is a Nigerian seasoning agent processed from the solid state alkaline fermentation of *Albizia saman* (Jacq) F. Mull popularly known as monkey pod, rain tree or saman tree [2, 21]. *Albizia saman* is one of the uncommon and underexploited legumes in the sub-Saharan regions. Like other traditional fermented seasonings, *aisa* is used to flavor various traditional dishes and soups. The production process is similar to dawadawa. The basic method involves boiling of the saman seeds until tender, followed by manual de-hulling. The cotyledons are washed and boiled again for 1–2 h, and washed in water. The cotyledons are wrapped in clean fresh leaves (banana or paw-paw) in bundles. The wrapped bundles are placed in calabashes and allowed to ferment for 1–7 days at ambient temperature. At the end of fermentation, the product is dark brown, sticky mash covered with mucilaginous coat and possessing a strong ammoniacal smell. *Bacillus* species are reported as the predominant micro flora responsible for *aisa* fermentation [21]. Other organisms that have also been reported to take part in the process include *Escherichia coli, Klebsiella, Enterobacter, Proteus* and *Staphylococcus* species.

#### *3.2.2 Owoh*

*Owoh* is another African fermented seasoning whose substrate is underutilized. It is made by the solid state alkaline (pH 8.8 and above) fermentation of cotton seeds (*Gossypium hirsutum)* [2]. *Owoh* is mainly used as a seasoning in the

**29**

*pumilus.*

**Figure 10.**

*Traditional process for the production of Owoh.*

*3.2.3 Bikalga*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa*

mid-Western Nigeria. The raw seeds are toxic and inedible. The traditional process (**Figure 10)** involves boiling of cotton seeds until they are properly cooked and become tender. The seed coats are removed manually. The cotyledons are then washed, wrapped in banana leaves and boiled again for 1–2 h. The wraps are removed from water and placed in calabashes or earthen pots, and then covered with jute sacks and placed in a warm location (often beside the fire place) to ferment. Fermentation is done at ambient temperature for 2–3 days. At the end of the fermentation, the mash is ground and molded into balls. The product may be used at this point, but preferably it is sun dried to extend the shelf life and also to develop more desirable aroma [52]. The major fermentative organisms are reported to be *Bacillus* species including *B. subtilis, B. licheniformis,* and *B.* 

*Bikalga* is an African alkaline fermented condiment made from *Hibiscus sabdariffa*. It is widely used to flavor various traditional dishes in Burkina Faso [37]. It is known by different ethnic names in different parts of African. In Niger it is known as *dawadawa bosto, datou* in Mali, *furundu* in Sudan and *mbuja* in Cameroon. The predominant organisms involved in the fermentation of *Hibiscus sabdariffa* are

*Bacillus* spp. notably *B. subtilis* subsp. *subtilis* and *B. licheniformis*.

*DOI: http://dx.doi.org/10.5772/intechopen.87052*

*Current Status of Alkaline Fermented Foods and Seasoning Agents of Africa DOI: http://dx.doi.org/10.5772/intechopen.87052*

*New Advances on Fermentation Processes*

product is alkaline (>8.0) [4, 23, 24].

*3.2.1 Aisa*

**Figure 9.**

*with local leaves (B).*

near the fireplace or in a warm place to ferment further for 1–2 days. At this stage the fermented condiment is ready to use or sale and it has a characteristic strong pungent flavor. *Bacillus* strains mainly *B. subtilis* and *B. licheniformis* have been reported as the predominant fermenting microorganisms. The pH of the fermented

*Fermented castor oil seed (Ogiri) condiment (A) and fermented castor oil seeds (Ogiri) condiment wrapped* 

**3.2 Less common legume-based alkaline fermented seasoning agents of Africa**

*Aisa* is a Nigerian seasoning agent processed from the solid state alkaline fermentation of *Albizia saman* (Jacq) F. Mull popularly known as monkey pod, rain tree or saman tree [2, 21]. *Albizia saman* is one of the uncommon and underexploited legumes in the sub-Saharan regions. Like other traditional fermented seasonings, *aisa* is used to flavor various traditional dishes and soups. The production process is similar to dawadawa. The basic method involves boiling of the saman seeds until tender, followed by manual de-hulling. The cotyledons are washed and boiled again for 1–2 h, and washed in water. The cotyledons are wrapped in clean fresh leaves (banana or paw-paw) in bundles. The wrapped bundles are placed in calabashes and allowed to ferment for 1–7 days at ambient temperature. At the end of fermentation, the product is dark brown, sticky mash covered with mucilaginous coat and possessing a strong ammoniacal smell. *Bacillus* species are reported as the predominant micro flora responsible for *aisa* fermentation [21]. Other organisms that have also been reported to take part in the process include *Escherichia coli,* 

*Owoh* is another African fermented seasoning whose substrate is underutilized. It is made by the solid state alkaline (pH 8.8 and above) fermentation of cotton seeds (*Gossypium hirsutum)* [2]. *Owoh* is mainly used as a seasoning in the

*Klebsiella, Enterobacter, Proteus* and *Staphylococcus* species.

**28**

*3.2.2 Owoh*

**Figure 10.** *Traditional process for the production of Owoh.*

mid-Western Nigeria. The raw seeds are toxic and inedible. The traditional process (**Figure 10)** involves boiling of cotton seeds until they are properly cooked and become tender. The seed coats are removed manually. The cotyledons are then washed, wrapped in banana leaves and boiled again for 1–2 h. The wraps are removed from water and placed in calabashes or earthen pots, and then covered with jute sacks and placed in a warm location (often beside the fire place) to ferment. Fermentation is done at ambient temperature for 2–3 days. At the end of the fermentation, the mash is ground and molded into balls. The product may be used at this point, but preferably it is sun dried to extend the shelf life and also to develop more desirable aroma [52]. The major fermentative organisms are reported to be *Bacillus* species including *B. subtilis, B. licheniformis,* and *B. pumilus.*

#### *3.2.3 Bikalga*

*Bikalga* is an African alkaline fermented condiment made from *Hibiscus sabdariffa*. It is widely used to flavor various traditional dishes in Burkina Faso [37]. It is known by different ethnic names in different parts of African. In Niger it is known as *dawadawa bosto, datou* in Mali, *furundu* in Sudan and *mbuja* in Cameroon. The predominant organisms involved in the fermentation of *Hibiscus sabdariffa* are *Bacillus* spp. notably *B. subtilis* subsp. *subtilis* and *B. licheniformis*.
