Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger

Kolapo, Adelodun Lawrence; ., T.O.S. Popoola; Sanni, Morenike Olayinka; Afolabi, R. O.

doi:10.3923/jm.2007.254.259

Cited by 16 publications

(6 citation statements)

References 18 publications

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“…It may be therefore inferred that treatment of stored soybean daddawa sample with extracts of onion was responsible for the lowered POV of treated samples at the end of 14 days of storage. This is plausible on the understanding that the antioxidant activity of Onion has been documented (Slimestad et al, 2007;Abdel-Salam et al, 2014).…”

Section: Resultsmentioning

confidence: 89%

“…Details of the compounds of these extracts were not evaluated at this stage. However, previous reports have attributed antioxidant activity of onion extract to its phenolic and flavonoids contents (Slimestad et al, 2007;Abdel-Salam et al 2014). These compounds would be most probably responsible for the observed reduction of lipid oxidation in soybean daddawa samples treated with onion extracts.…”

Section: Resultsmentioning

confidence: 91%

“…Results from the present study may be further strengthening this position, as higher concentration of sodium chloride salt (an established antimicrobial) resulted to lower values of recorded TTA in samples so treated. Abdel-Salam et al (2014) reported the antimicrobial potential of aqueous and ethanolic extracts of onion in sausage. This observed antimicrobial potential of onion might be consequent on the occurrence of significant quantities of glutamic, oxalic, pyruvic, malic, tartaric, citric and fumaric acids in A. cepa (Galdon et al, 2008).…”

Section: Resultsmentioning

confidence: 99%

“…It has been reported that onion may be used to reduce pathogenic microorganisms during unhygienic food productions (Degirmencioglu and Irkin, 2009). Similarly, many yeast species and several gram positive bacteria have been reported to be sensitive to extracts of onion (Benkeblia, 2004, Ghahfarokhi-Shams et al, 2006 while the antioxidant activity of Onion has also been documented (Slimestad et al, 2007;Abdel-Salam et al, 2014).…”

Section: Introductionmentioning

confidence: 98%

“…Reports have shown that some plant extracts have been recognised as antimicrobials as well as antioxidants in foods (Ahn et al, 2007;Gottardi et al, 2016), thus the recent growing interest in the substitution of synthetic food antioxidants by natural antioxidants of such plant extracts due to health consideration (Kelawala and Ananthanarayan, 2004). In this regard, dichloromethane extract of ginger (Zingiber officiniale) has been shown to be effective in arresting lipid peroxidation and microbial proliferation in stored soybean daddawa, thus extending its shelf life (Kolapo et al, 2007b).…”

Section: Introductionmentioning

confidence: 99%

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

Kolapo

Popoola

Oluwafemi

2020

Turkish JAF Sci.Tech.

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Reports have indicated that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants. The present study was carried out to investigate the preservative abilities of aqueous and ethanolic extracts of Onion (Allium cepa L) on stored soybean daddawa compared with Sodium Chloride treated samples. Soybean (Glycine max (L). Merr.) seeds fermented into soybean daddawa was preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (at the concentrations of 0, 3 and 5%). The samples stored at 30±2°C for up to 14 days were analyzed for peroxide value (POV), free fatty acid (FFA), pH, titratable acidity (TTA), water absorption capacity (WAC) and fat absorption capacity (FAC). Type of solvent used in extraction did not have significant effect on all the storage indices. Extracts of Onion significantly lowered the POV, FFA and TTA generated in stored soybean daddawa. The pH of stored soybean daddawa samples treated with the NaCl and aqueous extract was not significantly affected while the ethanolic extract significantly reduced the pH from 8.26 – 8.34 to 5.72 – 5.89. The tested extracts lowered the WAC significantly while the FAC of treated soybean daddawa was not significantly affected compared to those treated with NaCl. Results of this study indicate that both extracts of Onion are more effective in lowering peroxidation in stored soybean daddawa and thus could be exploited for soybean daddawa preservation.

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Section: Resultsmentioning

confidence: 89%

Section: Resultsmentioning

confidence: 91%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Kolapo

Popoola

Oluwafemi

2020

Turkish JAF Sci.Tech.

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Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder

Seifu

Tola

Mohammed

et al. 2018

Food Science & Nutrition

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In Ethiopia, onion is one of the most important vegetables/spices produced as a source of cash income and for flavoring foods. However, postharvest loss during storage remains a major challenge. In this study, the effects of variety (Bombay red, Qellafo and Sweet carolin) and drying temperature (Fresh, 50, 60, 70, 80, and 90°C) on physicochemical quality, functional property, and sensory acceptability of dried onion powder were determined. The results indicated that total color change of Bombay red was not affected by temperature, but Qellafo and Sweet carolin varieties showed an increase in color change as drying temperature increases. Bulk density, shrinkage ratio, and water hydration capacity increased with increasing temperature for all three varieties. The degradation of vitamin C, pyruvic acid, and desired sensory attributes increased with increasing oven drying temperature. All in all, Qellafo dried at 70°C for 5 hr was found to be desirable for production of dehydrated onion powder. The findings of this study will allow the identification of the best of the three commonly grown onion varieties in Ethiopia, and the preferred temperature for production of dried onion with minimal negative effect on physicochemical, functional, nutritional, and sensory properties.

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Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

Lemi

2020

International Journal of Microbiology

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Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented beverage and condiment products have essential vitamins, minerals, enzymes, and antioxidants that are all enhanced through the process of traditional fermentation practices. In Ethiopia, fermented beverage and condiment products have practiced in a long history. During the production of traditional fermented beverage and condiment products, controlled natural fermentation process with the absence of starter cultures are used to initiate it. Moreover, the preparation of many traditionally fermented beverage and condiment products is still practiced in a household art, thereby a wide variety of fermented beverages and condiments are consumed in Ethiopia. In conclusion, the review discusses the nature of the beverage and condiment preparation, poor traditional household processing, and the extent and limitation of scientific work done so far and suggests some recommendations to limit the problem in Ethiopia.

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Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger

Cited by 16 publications

References 18 publications

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

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

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments

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