What You Need to Know
Potassium hydroxide (KOH) from wood ash raises pH to 9-11, hydrolyzing pectin and hemicellulose through β-elimination reactions. This is followed by lactic acid fermentation (pH 4-5) with species like Lactobacillus plantarum.
Essential for preparing edible versions of naturally tough or bitter leafy greens, creating tender textures while preserving nutritional content.
Key Parameters
Temperature
20°C
15°C - 30°C
Time
5 days
2 days - 7 days
Equipment
Large containerWood ashWaterCheesecloth or a clean cotton cloth
Steps
- 1.
Ofe Onugbu (Igbo (Nigeria)): Enables edible preparation of Vernonia amygdalina leaves
- 2.
Ewedu slurry (Yoruba (Nigeria)): Creates characteristic slimy texture in Corchorus olitorius
The Science
Primary Reaction
Saponification