The effect of the following incubation materials: “gmelina” (Gmelina arborea) leaves, banana (Musa sapienta) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans “dawadawa” was investigated. Fermentation was carried out at 30 and 35C for 72 h. Fermentation rate was determined as a function of change in pH. Samples fermented inside gmelina leaves showed the highest fermentation rate at both temperatures followed by samples from banana leaves, polythene and jute bags, respectively. Proximate analysis showed an increase in protein, crude fat and moisture contents with corresponding decrease in the carbohydrate content during fermentation. Sensory evaluation showed that samples fermented at 35C were more acceptable with that of gmelina leaves being the most acceptable, followed by banana leaves, polythene and jute bags, respectively.

No abstract