It is traditionally made by mixing
anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. The fish product is the result of
hydrolysis of fish and microbial
proteases. The flavor and aroma of budu are produced by the action of
proteolytic microorganisms surviving during the
fermentation process: high amounts of
glutamic acid and
aspartic acid are produced contributing to its
umaminess, while
methylbutane compounds are responsible for its distinctive end product aroma.
Palm sugar and
tamarind are usually added to promote a
browning reaction, resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during budu production are generally classified as
halophilic. The microorganisms play important roles in protein degradation and flavour and aroma development. Budu has been declared a heritage food by Malaysia's Department of National Heritage. Though budu production has been a traditional profession among the Malays, some communities like the
Hokkien in villages set along the
Kelantan River (dubbed the 'Cina Kampung') also participate. Anchovy and its products like budu are high in
protein and
uric acid, thus not recommended for people with
gout. The uric acid content in anchovies, however, is lower than that in tuna. Budu made from anchovy sauce has shown potential as an anti-cancer agent. As a food sourced from fish it also has potential as
brain food. A powdered form of budu was developed by a Politeknik Kota Bharu (PKB) student in 2011. This allows for easier storage and transport as it is lighter and less prone to bottle breakage. ==History==