2023
DOI: 10.4314/cajost.v5i1.7
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Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa

Abstract: Huge amount of foreign reserve is spent annually on the import of food flavours into Nigeria despite the fact that traditional condiments also suitably play the same role as imported food flavours. In this study, the proximate and mineral composition of local condiment ‘Daddawa’ produced by the fermentation of the seeds of locust beans (Parkia biglobosa), soya beans (Glycine max) and roselle (Hibiscus sabdariffa) was determined by the AOAC methods. The lipid values for the three seeds range from 8.10±0.07 to 1… Show more

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