i Parkia biglobosa - School of Forest Resources & Environmental ...
i Parkia biglobosa - School of Forest Resources & Environmental ... i Parkia biglobosa - School of Forest Resources & Environmental ...
Konlani et al 1999, Odunfa 1985). In the household or cottage industry preparation of dawadawa, the techniques employed are simple and non-sterile materials are used. Fermentation relies on natural inocula under uncontrolled fermentation conditions. This uncontrolled fermentation can lead to inconsistent products and shorter shelf life (Latunde-Dada 1997). In industrial manufacturing, the process is more closely monitored and controlled with direct inoculation with isolated and purified microorganisms. Longer shelf life is an advantage of the commercial product. The studies of Antai (1986) and Odunfa (1985) found several microorganisms associated with dawadawa but the most abundant and the major agent of fermentation after 72 hours of fermentation was Bacillus subtilis. These bacteria have also been identified as the agent for the fermentation of soybean into Japanese natto. Other microorganisms present after fermentation were Leuconostoc mesenteroides and Staphylococcus spp.. Antai and Ibrahim (1986) and Konlani et al (1999) results found the fermentation process to produce dawadawa is exothermic, that is heat is produced during fermentation, and pH also increases during the fermentation (Table 5) Table 5 - Physical and microbial changes during fermentation of P. biglobosa beans (Konlani et al 1999) Time Moisture Temperature pH MicroFlore (hour) Content (%) (°C) (1 g sample) 0 40 25 6.5 25 24 45 30 7.0 1.1 x 10 3 48 52 40 7.5 1.2 x 10 4 72 65 45 8.0 1.5 x 10 5 70
The result of fermentation increases the digestibility and nutritional value of P. biglobosa. Ibrahim and Antai (1986) followed and analyzed the protein, lipid, and carbohydrate content throughout the fermentation process of the seeds of P. filicoidea, a closely related species. The results showed an increase in free fatty acid content, an increase in proteins, and decrease in carbohydrates (Table 5). The most significant biochemical change is the protein hydrolysis that is similar to the Japanese fermentations producing miso, natto, soy sauce, tempeh, and Nigerian ogi. Table 6 - Chemical analysis of fermented P. filicoidea (source Ibrahim and Antai 1986) Test Day 0 Day 1 Day 2 Day 3 Crude lipid (%) 19.9 + 0.3 21.5 + 0.1 18.7 + 0.2 15.4 + 0.3 Crude protein (%) 23.4 + 0.3 24.4 + 0.7 26.5 + 0.5 33.3 + 0.6 Carbohydrate (%) 41.7 + 0.9 39.4 + 0.5 36.9 + 0.6 33.5 + 0.6 Soluble sugars (%) 28.3 + 0.7 23.6 + 0.2 15.4 + 0.7 14.9 + 0.8 Free fatty acid (%) 3.3 + 0.4 5.5 + 0.2 9.8 + 0.3 15.1 + 0.4 The fermentation liberates soluble amino acids, namely glutamic acid. The salt of this amino acid, monosodium glutamate is used widely as an additive to enhance flavor (Odunfa 1985). Dawadawa is also an important source of Vitamin B. Vitamin B in the form of riboflavin is generally deficient in the African diet and dawadawa contained the highest riboflavin content, 0.80mg per 100 g, when compared to 33 common plant foods (Campbell-Platt, 1980). At the end of the fermentation, a strong ammonia smell is present which is a common end product and characteristic of proteinase activity (Odunfa 1985, Campbell-Platt 1980). This unique and distinct smell associated with dawadawa leads one’s nose through the market to the dawadawa vendors. 71
- Page 19 and 20: Kandiga, Upper East Region My Peace
- Page 21 and 22: Chapter 3 Study Area This section w
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- Page 37 and 38: living among them. The longer I liv
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- Page 41 and 42: “Which do you prefer the real daw
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- Page 45 and 46: Common names are African Locust Bea
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- Page 53 and 54: Traditional Uses for Parkia biglobo
- Page 55 and 56: infections, wounds, and fever the b
- Page 57 and 58: compared the nutritional value to o
- Page 59 and 60: used as flour to make into porridge
- Page 61 and 62: Figure 15 - Nuha nua and pepper pla
- Page 63 and 64: Zuini Seeds Boil in water for 14 ho
- Page 65 and 66: The process of producing soybean da
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- Page 85 and 86: the zuini when the market is brimmi
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- Page 91 and 92: them. These farmers recognized, bas
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- Page 97 and 98: may replace P. biglobosa seeds as r
- Page 99 and 100: Booth, F.E.M., Wickens, G.E. 1988.
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- Page 103 and 104: Timbilla, J.A., Braimah. H. 1994. A
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The result <strong>of</strong> fermentation increases the digestibility and nutritional value <strong>of</strong> P.<br />
<strong>biglobosa</strong>. Ibrahim and Antai (1986) followed and analyzed the protein, lipid, and<br />
carbohydrate content throughout the fermentation process <strong>of</strong> the seeds <strong>of</strong> P. filicoidea, a<br />
closely related species. The results showed an increase in free fatty acid content, an<br />
increase in proteins, and decrease in carbohydrates (Table 5). The most significant<br />
biochemical change is the protein hydrolysis that is similar to the Japanese fermentations<br />
producing miso, natto, soy sauce, tempeh, and Nigerian ogi.<br />
Table 6 - Chemical analysis <strong>of</strong> fermented P. filicoidea (source Ibrahim and Antai 1986)<br />
Test Day 0 Day 1 Day 2 Day 3<br />
Crude lipid (%) 19.9 + 0.3 21.5 + 0.1 18.7 + 0.2 15.4 + 0.3<br />
Crude protein (%) 23.4 + 0.3 24.4 + 0.7 26.5 + 0.5 33.3 + 0.6<br />
Carbohydrate (%) 41.7 + 0.9 39.4 + 0.5 36.9 + 0.6 33.5 + 0.6<br />
Soluble sugars (%) 28.3 + 0.7 23.6 + 0.2 15.4 + 0.7 14.9 + 0.8<br />
Free fatty acid (%) 3.3 + 0.4 5.5 + 0.2 9.8 + 0.3 15.1 + 0.4<br />
The fermentation liberates soluble amino acids, namely glutamic acid. The salt <strong>of</strong><br />
this amino acid, monosodium glutamate is used widely as an additive to enhance flavor<br />
(Odunfa 1985). Dawadawa is also an important source <strong>of</strong> Vitamin B. Vitamin B in the<br />
form <strong>of</strong> rib<strong>of</strong>lavin is generally deficient in the African diet and dawadawa contained the<br />
highest rib<strong>of</strong>lavin content, 0.80mg per 100 g, when compared to 33 common plant foods<br />
(Campbell-Platt, 1980). At the end <strong>of</strong> the fermentation, a strong ammonia smell is<br />
present which is a common end product and characteristic <strong>of</strong> proteinase activity (Odunfa<br />
1985, Campbell-Platt 1980). This unique and distinct smell associated with dawadawa<br />
leads one’s nose through the market to the dawadawa vendors.<br />
71
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