Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria

Rabi, M.; Mukhtar,; Kawo, A.H.; Shamsuddeen, U; Bukar, A

doi:10.4314/bajopas.v6i1.10

Cited by 4 publications

(1 citation statement)

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“…The common derivatives of legume-based fermentation include ugba/ukpaka (Nigeria), made from African oil bean seeds ( Pentaclethra macrophylla ) [126] , ogiri (Nigeria), made either from castor oil bean ( Ricinus communis ), fluted pumpkin seeds ( Telfaira accidentalis ) or melon seeds ( Citrullus vulgaris ) [ 119 , 127 ]. In addition, dawadawa/iru (Nigeria), soumbala (Burkina-Faso), netetu (Senegal), kinda (Sierra Leone), kpalugu (Ghana) are all obtained through the fermentation of African locust bean seeds ( Parkia biglobosa ) [ 101 , 112 , 128 ]. These foods are widely used as condiments in most local dishes to enhance the flavor and serve as cheap meat substitutes in low-income households [104] .…”

Section: African Fermented Foods As Probiotic Vehiclesmentioning

confidence: 99%

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

Mgbodile

Nwagu

2023

Biotechnology Reports

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Section: African Fermented Foods As Probiotic Vehiclesmentioning

confidence: 99%

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

Mgbodile

Nwagu

2023

Biotechnology Reports

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Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Rabi, M.,

Mukhtar, M.D.,

Magashi, A.M.

et al. 2018

UJMR

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Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

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Efficacy of Some Chemical Preservatives in Prolonging the Shelf Life of Fermented Locust Beans ‘iru’

Saliu, Bolanle Kudirat,

Sule, Ismaila Olawale,

Agbabiaka, Toyin Olayemi

et al. 2019

UJMR

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In Nigeria most foods are preserved by adding salt. The efficacy of this and some other chemical preservatives in improving the storage quality of fermented locust beans was the focus of this study. Samples of fermented locust beans were separately treated with table salt (10% w/w), brine (10 and 20% solution), vinegar (4 and 6%) and lactic acid (10 and 20%). After treatment, all the samples were stored at ambient temperature and periodically analysed for sensory and microbiological properties. Samples treated with dry salt became slippery, changed in color and developed bad odor within 1, 4 and 14 days respectively. Except for the softening observed, no significant (p < 0.5) change occurred with the color and odor of the other samples during storage. A total of 29 bacterial and 6 fungal isolates were obtained. The dominant bacteria were members of the genera Bacillus, Staphylococcus, Pseudomonas, Micrococcus, Citrobacter, Microbacterium, Enterobacter, Leuconostoc, Arthrobacter, and Corynebacterium while Saccharomyces cerevisae, Aspergillus niger and other Aspergillus spp., dominated the fungal population. Other fungi were Rhizopus stolonifer, Alternaria alternata, and Candida albicans. The microbial load and diversity reduced significantly (p < 0.5) after treatment and during storage. Among the bacterial isolates, Bacillus cereus, B. pumilus, B. lentus, B. licheniformis, Staphylococcus epidermidis, S. saprophyticus Citrobacter freundii, Arthrobacter ureafaciens, Corynebacterium poinsetiae, Micrococcus denitrificans and Microbacterium sp. were inhibited by lactic acid, vinegar and brine with diameter zone of inhibition ranging from 11.0 to 24.0mm; 15.0 to 20.5mm and 12.5 to 22.5 mm respectively. This study has shown that lactic acid, vinegar and brine have some preservative effects on fermented locust beans and can therefore be used to prolong its shelf life.

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Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria

Cited by 4 publications

References 0 publications

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections

Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Efficacy of Some Chemical Preservatives in Prolonging the Shelf Life of Fermented Locust Beans ‘iru’

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