Incubation and Fermentation of African Locust Beans (Parkia Biglobosa) in Production of "Dawadawa"

Abstract

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.

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

“…This activity was also species and strain dependant, B. pumilus showing significant higher lipolytic activity than isolates of B. subtilis. In both kinema and dawadawa fermentation increase in crude fat concentration has been reported (Azokpota et al 2006;Gernah et al 2007;Sarkar et al 1994), While decreasing concentrations have been reported in ogiri and African yam bean owoh (Ogbonna et al 2001;Omafuvbe et al 2004).…”

“…Bacillus subtilis strains showed higher proteolytic activity than B. pumilus leading to a release of a higher quantity of amino acids. Several studies have reported increasing levels of free amino acids, non-protein and soluble nitrogen content during alkaline fermentation (Abaelu et al 1990;Azokpota et al 2006;Gernah et al 2007;Ogbonna et al 2001;Ogunshe et al 2007;Omafuvbe et al 2000;Sarkar and Tamang 1995;Terlabie et al 2006). Ouoba et al (2003b) recorded increases in the concentration of cysteine, methionine, leucine, isoleucine, tyrosine, phenylalaline and even lysine which is limiting in plant foods during soumbala fermentation.…”

“…The dominant microbial species involved in the alkaline fermentations have been shown to possess lipolytic activity (Abaelu et al 1990;Gernah et al 2007;Ndir et al 2000;Omafuvbe et al 2004;Sarkar et al 1995;Sarkar et al 1994). Antai and Ibrahim (1986) attributed oil degradation in African locust beans during fermentation to enzymes produced by Staphylococcus or Leuconostoc species.…”

“…Several studies have been carried out to isolate microbial strains which can be used as starter cultures for the production of the various alkaline fermented condiments based on their technological and antimicrobial properties Gernah et al 2007;Oguntoyinbo et al 2007;Tamang and Nikkuni 1998).…”

Microbiota of Tayohounta, a fermented baobab flavour food of Benin

“…It is concluded that there is evidence of considerable microbial and quality diversity of Tayohounta made by different traditional processors even when using the same batch of seed kernels but different utensils and other ingredients such as plant leaf covers. Indeed, the type of leaves used for fermentation was reported to affect both the sensory and nutritional quality of dawadawa (Gernah et al, 2007). This needs further investigations.…”