Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments

Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment

“…However, the POV of soybean daddawa preserved with both aqueous and ethanolic onion extracts was significantly (P<0.05) lower than those of positive and negative controls (Table 1). This initial trend of POV increase in both positive and negative control samples is similar to previous observations made in stored soymilk by Iwe (1991) and stored soybean daddawa by Kolapo and Sanni (2007), Kolapo et al (2007a) and Popoola et al (2007), thus underscoring peroxidation as a key biochemical factor in soybean daddawa deterioration. 3% 5% 3% 5% 7% 3% 5% 7% 0 0.019±0.004 e 0.018±0.003 de 0.019±0.001 ef 0.020±0.000 a 0.020±0.002 a 0.020±0.007 a 0.020±0.000 a 0.020±0.005 a 0.020±0.007 a 2 0.024±0.004 e 0.022±0.001 d 0.021±0.009 def 0.017±0.000 ab 0.015±0.001 ab 0.016±0.001 ab 0.017±0.000 ab 0.015±0.001 ab 0.016±0.001 ab 4 0.036±0.005 d 0.029±0.04 c 0.029±0.003 de 0.015±0.000 ab 0.010±0.000 b 0.010±0.000 b 0.015±0.000 ab 0.013±0.000 b 0.014±0.000 ab 6 0.39±0.002 cd 0.032±0.004 bc 0.031±0.004 de 0.010±0.000 b 0.010±0.001 b 0.010±0.000 b 0.010±0.000 b 0.010±0.001 b 0.011±0.000 b 8 0.045±0.001 c 0.038±0.004 b 0.038±0.006 cd 0.010±0.001 b 0.010±0.002 b 0.010±0.002 b 0.010±0.001 b 0.010±0.002 b 0.010±0.002 bc 10 0.058±0.006 ab 0.041±0.003 ab 0.039±0.004 bc 0.010±0.000 b 0.010±0.001 b 0.010±0.000 b 0.010±0.000 b 0.009±0.001 b 0.010±0.000 c 12 0.061±0.003 ab 0.043±0.000 a 0.042±0.001 b 0.009±0.000 b 0.010±0.000 b 0.010±0.001 b 0.009±0.000 b 0.009±0.000 b 0.009±0.001 c 14 0.068±0.001 a 0.045±0.004 a 0.043±0.001 a 0.009±0.000 b 0.010±0.000 b 0.010±0.000 b 0.009±0.000 b 0.010±0.000 b 0.009±0.000 c ST: Storage Time (Day); Values are means ± SD (n=3).…”

“…In those studies, increasing pH during fermentation was attributed to proteolytic activities and release of ammonia by microorganisms involved in fermentation. Therefore, similar pH increase in stored soybean daddawa with storage time also possibly indicates continuous, post processing activity of the fermenting microorganisms (Popoola et al, 2007;Kolapo et al, 2007a). The observed pH decrease in stored soybean daddawa treated with ethanol extracts of onion in the present study might be possibly indicating that continuous production of ammonia was inhibited in such samples, or that compounds that scavenge alkaline products were extracted with the use of ethanol.…”

“…However, the popularity of soybean daddawa is marred by the perception that it is prone to faster deterioration compared to locust bean daddawa at the end of the fermentation period (Obatolu et al, 1998;Kolapo and Sanni, 2006;Popoola et al, 2007). Reports have indicated that higher level of lipid peroxidation in soybean daddawa compared to locust bean daddawa is most probably responsible for faster deterioration of soybean daddawa (Kolapo and Sanni, 2007;Kolapo et al, 2007a).…”

The role of Staphylococcus species in the production of iru during the fermentation of African locust beans (Parkia biglobosa)

“…The popularity and acceptance of Locust bean dawadawa were not in doubt as it is used in soups by communities in several parts of Nigeria (Kolapo et al, 2007). Apart from the improvement of sensory properties, condiments add nutritional values to foods, providing dietary fiber, energy, minerals, and vitamins (Kolapo et al, 2007).…”

“…Apart from the improvement of sensory properties, condiments add nutritional values to foods, providing dietary fiber, energy, minerals, and vitamins (Kolapo et al, 2007). Iru is an important source of riboflavin and it contains the highest riboflavin content when compared to some other common plant foods (Pelig-Ba, 2009).…”