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Gotowe bibliografie tematyczne / "daddawa"

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Artykuły w czasopismach

Gotowa bibliografia na temat „"daddawa"”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat ""daddawa""

1

Kolapo, Adelodun, Temitope Popoola, and Flora Oluwafemi. "Assessment of Preservative Ability of Aqueous and Ethanolic Extracts of Onion (Allium cepa L ) on Soybean Daddawa- A Condiment." Turkish Journal of Agriculture - Food Science and Technology 8, no. 3 (2020): 651. http://dx.doi.org/10.24925/turjaf.v8i3.651-656.2743.

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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 v

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2

Nafisa, M. N., K. Abdulfatai, A. A. Orukotan, and S. Idris. "Optimization of African locust beans “Daddawa” production using response surface methodology." Science World Journal 20, no. 1 (2025): 392–404. https://doi.org/10.4314/swj.v20i1.53.

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In this research, optimization of ‘Daddawa’ production was carried out using Response Surface Methodology. Fresh samples of African locust beans seeds were obtained from Central Market, Kaduna metropolis. The Bacillus subtilis used to accomplish the fermentation was isolated from fermented products (‘Ogi and Daddawa’) and was identified using conventional biochemical tests and molecular method using 16SrDNA sequence homology. African locust bean seeds were processed into ‘Daddawa’ The laboratory methods adopted were similar to the traditional method except that glass wares were used as ferment

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3

., A. L. Kolapo, T. O. S. Popoola ., and M. O. Sanni . "Evaluation of Biochemical Deterioration of Locust Bean Daddawa and Soybean Daddawa-Two Nigerian Condiments." American Journal of Food Technology 2, no. 5 (2007): 440–45. http://dx.doi.org/10.3923/ajft.2007.440.445.

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4

Hassan, A., N.U. Musa, A.A. Ambi, and F.A. Shitu. "Comparative Analysis on the Proximate and Mineral Contents of Local Condiment Produced from Soya Bean and Locust Bean Seeds (Daddawa)." Chemistry Research Journal 5, no. 2 (2020): 157–61. https://doi.org/10.5281/zenodo.12338517.

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<strong>Abstract </strong>The proximate and mineral analyses of Soya bean and Locust bean seeds were carried out according to the standard methods. The proximate were found for Soya bean sample contained protein content of  32.2%, moisture 26%, ash 5%, fat 3.9%, crude fibre 21.3%, carbohydrate 11.6% while that of the Locust bean sample had protein content of 26.3 %, moisture 6%/ ash 2.5%, fat 4%, crude fibre 4.8%, carbohydrate 56.4%  respectively and the minerals were found for Soya bean seeds had potassium 21.95mg/L, calcium 19.68mg/L, magnesium -0.10mg/L, lead -0.14mg/L, iron 0.53m

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5

Rabi, M., Mukhtar, M.D., Magashi, A.M., and Bukar,A. "Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment." UMYU Journal of Microbiology Research (UJMR) 3, no. 1 (2018): 8–15. http://dx.doi.org/10.47430/ujmr.1831.002.

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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)

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6

Jacob, Gabriel Anayo, Usman Sa’id Haruna, Esther Eduzor, and Dorothy Oluwatosin Adesanya. "Effect of Drying Methods on the Chemical and Storage Properties of ‘Daddawa’ Powder from Parkia biglobosa Seeds." Asian Food Science Journal 24, no. 1 (2025): 29–40. https://doi.org/10.9734/afsj/2025/v24i1765.

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The study investigated effect of different drying methods on the chemical and storage properties of ‘daddawa’ powder produced from African locust bean (Parkia biglobosa) seeds. The study provided valuable insights into the drying methods that will help in optimizing the process of drying fermented ‘daddawa’ vis-à-vis nutritional and other quality properties of the product. The seeds were processed using slight modification of the traditional method. Fermented seeds were divided into four portions, three parts were dried using cabinet, oven and sun giving samples CB1, OC2 and SD3 respectively.

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7

Ogbadu, Lucy, and R. N. Okagbue. "Bacterial fermentation of soya bean for ‘daddawa’ production." Journal of Applied Bacteriology 65, no. 5 (1988): 353–56. http://dx.doi.org/10.1111/j.1365-2672.1988.tb01902.x.

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Farinde, Elizabeth Oluremi, Sumbo Henrietta Abiose, and Hezekiah Adekanmi Adeniran. "DIVERSITY OF BACTERIA DURING FERMENTATION OF LIMABEAN INTO DADDAWA." Journal of Microbiology, Biotechnology and Food Sciences 6, no. 6 (2017): 1228–32. http://dx.doi.org/10.15414/jmbfs.2017.6.6.1228-1232.

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9

., A. L. Kolapo, T. O. S. Popoola ., M. O. Sanni ., and R. O. Afolabi . "Preservation of Soybean Daddawa Condiment with Dichloromethane Extract of Ginger." Research Journal of Microbiology 2, no. 3 (2007): 254–59. http://dx.doi.org/10.3923/jm.2007.254.259.

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10

Ezeokoli, Obinna T., Rasheed A. Adeleke, and Cornelius C. Bezuidenhout. "Core bacterial community of soy-daddawa: Insights from high-throughput DNA metabarcoding." LWT 97 (November 2018): 61–66. http://dx.doi.org/10.1016/j.lwt.2018.06.039.

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