The sumbala or African mustard, produced by traditional methods of fermentation of some protein and/or oleaginous seeds, is a food condiment used in West Africa. The variability of its organoleptic characteristics led to diversity of product and makes its more complex for characterization. Several studies have provided information on the process of this condiment production, it’s an important source of nutritional values as well as its nature and microflora properties. Organoleptic characteristics of this condiment were also reported. Through this study, current knowledge about the product and the process of production as well as technology and responsible bacteria involved in this type of fermentation have been discussed.
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