Zaloguj się

Gotowe bibliografie tematyczne / "daddawa"

Spis treści

Artykuły w czasopismach

Gotowa bibliografia na temat „"daddawa"”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 22 czerwca 2025

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „"daddawa"”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

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.

Pełny tekst źródła

Streszczenie:

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.

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Streszczenie:

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 fermentation vessels, aluminum foil instead of the traditional sack, calabash, leaves etc. The production was done in 100 mL beaker. Three variable factors which include locust beans weight, fermentation duration and inoculum were varied to optimize the production according to the experimental runs generated by Design Expert Software based on Central composite design (CCD). Percentage protein of the Daddawa produced was used as response to analyse the optimization using Response Surface Methodology. The bioprocess was optimized for “Daddawa” production using B. Subtilis in which a percentage protein yeild of 98±0.20 was recorded. These optimum conditions were 50g locust bean weight, 5 days fermentation duration, and 0.6mL inoculum volume. The proximate composition of the optimized product shows higher values compared to the unoptimized Daddawa. Furthermore, optimization experiments showed an improvement of 18-20% over traditional methods. This has underscored the importance of response surface methodology in bioprocess optimization contributing to standardization of parameters, enhanced yields, and a scientific basis to improve this indigenous food at industrial scale.

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Streszczenie:

<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 0.53mg/L while that of Locust bean sample had potassium 0.99mg/L, calcium 20.94mg/L, magnesium -0.05mg/L, lead -0.02mg/L, iron 0.83mg/L respectively. From the findings show that production of local condiment using Soya bean seeds is rich in protein than Locust bean seeds (Daddawa) therefore it is recommended to consume Soya bean than locust bean seeds (Daddawa).

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Streszczenie:

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) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Streszczenie:

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. Dried samples were comminuted using attrition mill and packaged. The fermented undried seeds (UA0 - control) was milled into paste and refrigerated before analysis. The samples were subjected to chemical analysis using standard procedures. Results of proximate composition revealed that moisture content of CB1 (13.04b±0.00), OC2 (12.64bc±0.47) and SD3 (12.03c±0.00) were within range of flour (10-14%). Protein content showed that SD3 (25.17a±0.09) was significantly (P<0.05) different to the rest samples. The result of vitamin content of ‘daddawa’ powder shows that SD3 (8.88a±0.00) was highest in vitamin B1 followed by UA0 (8.67a±0.15) with no significant (P<0.05) difference. The results show an array of mineral content including calcium, potassium, iron, magnesium, phosphorus, zinc, manganese and sodium. pH value was highest in OC2 (6.9) and SD3 (6.9) and least in CB1 (6.2). The study revealed that cabinet dried samples could be more stable owing to its lowered pH value and color thus proving its advantage over the others. Also, both water activity and microbial counts of bacteria and fungi increased with storage time. It is recommended that further studies should be carried out to determine the invitro and invivo digestibility of the protein for both the dried and undried (control) samples. Also, to ameliorate losses of nutrients during drying, lower temperature should be adopted.

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

8

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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

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.

Pełny tekst źródła

Style APA, Harvard, Vancouver, ISO itp.

Więcej źródeł

Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!