Biocatalysis of &lt;em&gt;H. sabdariffa&lt;/em&gt; during ‘dawadawan botso’ production and biogeneration of volatile compounds

Ibrahim, A. D.; Sani, A.; Aliero, AA; Shinkafi, SA

doi:10.4314/ijbcs.v5i5.13

Cited by 7 publications

(11 citation statements)

References 20 publications

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“…The volatile compound identified in dawadawa was more the number previously reported by [3]. The difference could be attributed to either the solvent used for extraction of the volatile compound or the column used for the gas chromatography.…”

Section: Discussionmentioning

confidence: 59%

“…Fermentation was found to increase the quantity of all essential amino acids except of threonine and an increase in the total free amino acid was also observed following fermentation of the H. sabdariffa seeds. The profile of bitter, sweet and MSG-like free amino acids in the unfermented and fermented seeds were also different [3]. In the same study, 22 volatile compounds were identified from the fresh "dawadawan botso" and locally produced dried "dawadawan botso" and the compounds include alcohols, acids, aldehydes, esters, and alkanes.…”

Section: Introductionmentioning

confidence: 83%

“…In the same study, 22 volatile compounds were identified from the fresh "dawadawan botso" and locally produced dried "dawadawan botso" and the compounds include alcohols, acids, aldehydes, esters, and alkanes. Certain volatiles were found to be dominant among them are Methyl (9Z) -12-hydroxyl -9octadecenoate (40.66%) in fresh, Methyl (14E) -14, 17-Octadecadienoate (33.97%) in dried and Cis -9-Hexedecenal (19.96%, 15.13%) in both samples [3].…”

Section: Introductionmentioning

confidence: 94%

“…Several studies have evaluated the volatile constituents in some traditionally fermented condiments like ogiri from melon seeds [1] and daddawa from locust bean and soybean [2], dawadawa botso from Hisbiscus sabdariffa [3]. The compounds identified were alcohols, aldehydes, ketones, esters, pyrazines, alkanoic acids, alkanes, alkenes and aldehydes being the predominant group [4].…”

Section: Introductionmentioning

confidence: 99%

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Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa

Shahidah

Farouq

Magashi

et al. 2019

JAMB

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A comparative analysis of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated The free amino acid profile were analysed using amino acid analyser while the volatile organic compound profile were analysed using Gas -Chromatography-Mass Spectrometry (GC-MS). Difference was observed in the amino acid profile of the dawadawa with laboratory produced dawadawa recording an increased in the essential amino acid lysine, valine, methionine and leucine while tyrosine been the only non-essential amino acid that slight increased. Aspartic and glutamic acids seems to be the major amino acids in locally produced dawadawa with a value of 9.00 and 17.26 g/100 g protein. Fermentation increased the bioavailability of aspartic acid (9.00 to 9.31 g/100 g protein) while the glutamic acid decreased from 17.26 to 14.38 g/100 g protein after fermentation Shahidah et al.; JAMB, 14(3): 1-13, 2019; Article no.JAMB.46326 2 under laboratory conditions. The locally and laboratory produced dawadawa from G. max, the laboratory produced dawadawa showed increased in the six essential amino acid. The essential amino acid leucine and non-essential amino acids aspartic and glutamic acid are identified as the major amino acids in locally produced dawadawa from locust bean. The locally produced dawadawa from H. sabdariffa had the highest amino acid for lysine, valine glutamic acid and proline while threonine was the same in both local and laboratory produced. The locally and laboratory fermented seeds of P. biglobosa showed several volatile compounds in both dawadawa with locally produced dawadawa having 21 volatile organic compounds while dawadawa produced in the laboratory had 24 volatile organic compounds. The G. max produced dawadawa had 6 esters, 5 amides, 4 acids, 3 alcohols, 2 hydrocarbons and one heterocyclic compound. The volatile organic flavor compounds detected in dawadawa produced from H. sabdariffa seeds include 2 acids class flavor volatile, 1 alcohols, 2 aldehydes, 2 ketones, 2 amides, 4 carbonyl, 8 esters, 8 hydrocarbons and 1 phenol. The free amino acid and volatile profile varied between the laboratory and locally produced dawadawa from the three seeds. Original Research Article

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Section: Discussionmentioning

confidence: 59%

Section: Introductionmentioning

confidence: 83%

Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

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Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa

Shahidah

Farouq

Magashi

et al. 2019

JAMB

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“…The products of lipid and protein degradation play a vital role on the nutritional status of these condiments while also directly contributing to the taste characteristics and in some cases, indirectly serve as aromatic products precursors (Kiers et al, 2000;Han et al, 2004). It is well documented in the literature that the majority of taste compounds such as salt and amino acids produced during proteolysis are contained in the water-soluble fraction (Kim and Lee, 2003), and the quality indices of many legume based fermented condiments such as free amino acids have been reported (Omafuvbe et al, 2000;Kim and Lee, 2003;Han et al, 2004, Ouoba et al, 2005, Ibrahim et al, 2011Ojinnaka and Ojimelukwe, 2013).…”

Section: Introductionmentioning

confidence: 99%

Taste profile and consumer preference of “dawadawa” produced from the seeds of<i> Parkia biglobosa, Glycine max </i>and <i> Hibiscus sabdariffa</i>

Shahidah¹,

Farouq²,

Magashi³

et al. 2019

Int. J. Bio. Chem. Sci

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Proteolytic process is a key step that influence taste profile of African condiments. This process involves the degradation of protein to yield free amino acids. Very few studies have made effort to determined how the amino acid taste profile influence the consumer preference of the condiments. The aims of this research is to analyse taste profile and consumer preference of "dawadawa"" produced by the fermentation of seeds of P. biglobosa, G. max and H. sabdariffa to determine whether key taste characteristics influence consumer preference of the condiments. The analysis of amino acid of "dawadawa" produced from the seeds of locust beans (Parkia biglobosa), soya beans (Glycine max) and roselle (Hibiscus sabdariffa) was conducted to understand how the fermenting organisms ferment these unusual legumes seeds during condiment production and the role the organisms play in improving the free amino acids, flavour and consumer preferences for the condiments. The amino acid content was analysed using amino acid analyser and the sensorial analysis was performed using the Hedonic scale. Bitter taste profile was high in the condiment produced from P. biglobosa and G. max, followed by monosodium glutamate-like (MSG-like) and sweet taste in the respective condiments. The latter two seem to play greater role on the final taste profile of the condiment while higher concentration of MSG-like taste was observed in the locally produced condiments from the three seeds compared with the laboratory produced condiments. The laboratory prepared "dawadawa" from P. biglobosa and H. sabdariffa seeds was the most preferred than that prepared from the seeds of G. max. "Dawadawa" if properly developed have a strong potential of improving the nutritional status of the rural population and provide income to rural masses.

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Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa

Tahir

Mahunu

Zhang

et al. 2021

Roselle (Hibiscus Sabdariffa)

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Biocatalysis of <em>H. sabdariffa</em> during ‘dawadawan botso’ production and biogeneration of volatile compounds

Cited by 7 publications

References 20 publications

Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa

Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa

Taste profile and consumer preference of “dawadawa” produced from the seeds of<i> Parkia biglobosa, Glycine max </i>and <i> Hibiscus sabdariffa</i>

Ethnobotanical uses, fermentation studies and indigenous preferences of Hibiscus sabdariffa

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