Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa)

In Africa a variety of indigenous cereals, legumes and tubers are cultivated as starchy food crops. These include sorghum, millet species including pearl millet, finger millet, teff and white and black fonio, and African rice as cereals; cowpea, Bambara groundnut, African yambean and West African locust bean as legumes; and Zulu round potato and the Livingstone potato as tubers. Many of these plants are considered as 'lost crops of Africa'. This paper critically reviews the literature on the physical, chemical, and functionality of their starches. Information is essentially limited to the native starches of sorghum, some millets and cowpea. Livingstone potato starch information is essentially absent. Notable characteristics of African starches include that teff and finger millet have compound starch granules.. Some of the starches have unique properties which could be valuable. The very small granular size of teff and its functional properties can be exploited as a fat replacer. The high retrogradation of cowpea starch has potential in gluten-free pasta and noodles. Nonfood applications for the African starches should be considered in the growing mining and oil industries in Africa.

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“…It has a carbohydrate content of approx. 60% (dry basis) 22. The boiled, fermented, and dried seeds are used a savory condiment 3.…”

Section: Cultivation Grain Characteristics and Current Usesmentioning

confidence: 99%

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

Emmambux

Taylor

2013

Starch Stärke

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“…Fermented foods have been established to possess improved nutritional content (Odunfa, 1981;Omafuvbe et al, 2004;Ognatan et al, 2011). Ogbonnaya et al, (Ogbonnaya, Orhevba, & Babatunde 2010), reported an increase in lipids, crude protein and certain minerals content due to fermentation in Parkia biglobosa seeds, a condiment used in a similar way to FCV. FCV is undoubtedly enriched with nutrients and hence triggered improved growth in fed animals (Figure 1).…”

Section: Discussionmentioning

confidence: 99%

Antihyperlipidaemic and Antioxidant Potential of Fermented Citrullus vulgaris Seeds (Thunb.) on Tyloxapol-induced Hyperlipidaemic Rats: A Comparison With Fluvastatin

Ayo-Lawal¹,

Osoniyi²,

Famurewa³

2015

JFR

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Globally fermented foods form an integral part of the staple diet of people. Fermented Citrullus vulgaris (FCV) (ogiri) seeds is a nutritious natural fermented condiment that features frequently in West African diets as a spice. This study investigated the antihyperlipidaemic potential of this condiment in tyloxapol-induced hyperlipidaemic rats with reference to that of fluvastatin, a standard antilipidaemic drug. The antioxidant potential of the condiment was also examined using different relevant in vitro assays. Albino rats were divided into six groups (n=5), based on the diet and treatment received. The groups were standard feed (control); FCV supplemented feed; standard feed with tyloxapol administered at the end of the experimental period (tyloxapol control); FCV supplemented feed and tyloxapol at the end of the experimental period; standard feed with fluvastatin sodium (40 mg/kg and 80 mg/kg body weight separately) followed by tyloxapol. The results revealed that administration of tyloxapol induced significant (p < 0.05) increase in total-cholesterol (TC), low density lipoprotein cholesterol (LDL-C) and triglyceride (TG). These lipid increases were significantly mitigated in groups initially pre-fed with supplemented FCV feed. Plasma TC decreased by 69.38% (p < 0.05); TG by 80.58% (p < 0.05); LDL-C by 7.80% (p < 0.05) and high density lipoprotein cholesterol (HDL-C) levels increased by 78.61% (p < 0.05). FCV showed appreciable antioxidant activities in vitro in a dose dependent manner. Histomorphological examination of the liver suggested that the FCV possessed hepatoprotective potential. These results suggest that FCV consumption may be a possible dietary measure for the control of dyslipidaemia.

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“…However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). The locust bean is a good source of thiamine, vitamin C, riboflavin and protein [12, 18,19] however, the decrease in protein might be due to factor(s) during production and proximate analysis. It is however worth knowing that comparing the protein content of the dawadawa based ring doughnut (Table 6.0) to that of wheat ring doughnut nutritional facts (Table 3.0), that of the dawadawa based ring doughnut was high.…”

Section: Discussionmentioning

confidence: 99%

Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

Sackle¹

2013

JFNS

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Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the sensory and nutritional values of the products. In addition to a control sample using only wheat flour, five (5) different ring doughnut formulations were prepared using varying wheat and Parkia biglobosa (dawadawa) flour ratios. Sensory analysis using fifty untrained panel and proximate analyses were performed. The results revealed that greater significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among the products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that in all, product scores were more than 6.8 on the scale which is an indication that all sensory attributes were at least liked moderately in each case by the panel. The results depicted that, there was improvement on the nutritional contents (fat, carbohydrate, ash and fibre) of the formulations as the proximate analysis general showed an increase in value of 27.13±2.14% for fat and oil against a control sample of 23.71%, 37.24±3.79% carbohydrate, 1.40±0.25% ash and 2.85±0.97% fibre as against control sample of 33.16% carbohydrate, 0.95% ash and 0.90% fibre. However, there was a decrease in the protein content of the formulations (mean value of 10.44±0.64% against 17.22% for the control sample). Panels were able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable; with Sample C (Wheat 320g: Dawadawa 80g) being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the Parkia biglobosa based cookies.

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Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa)

Cited by 25 publications

References 7 publications

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

Antihyperlipidaemic and Antioxidant Potential of Fermented Citrullus vulgaris Seeds (Thunb.) on Tyloxapol-induced Hyperlipidaemic Rats: A Comparison With Fluvastatin

Nutritional and Sensory Analysis of Parkia Biglobosa (Dawadawa) Based Cookies

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