Description
Ogiri is a traditional Nigerian fermented condiment made from groundnut pulp and salt.
Technical
During fermentation, Bacillus subtilis and related Bacillus spp. proteolyze the proteins in the groundnut pulp, releasing peptides and free amino acids that lower the pH from ~7.0 to ~4.5. The metabolic activity generates volatile amines and sulfur compounds that give Ogiri its characteristic umami aroma, while the salt concentration (2–5 % w/w) selectively promotes beneficial microbes and inhibits spoilage organisms.
Science
Primary Reaction
Proteolysis and fermentation by Bacillus subtilis
Sensory Profile
Aroma ()
umaminuttyearthysulfuroussavorypungentfermentedcomplexmustyammoniac