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Artykuły w czasopismach na temat „"daddawa"”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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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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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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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.

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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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11

Popoola, T. O. S., and C. O. Akueshi. "Nutritional evaluation of Daddawa, a local spice made from soybean (Glycine max)." MIRCEN Journal of Applied Microbiology and Biotechnology 2, no. 3 (1986): 405–9. http://dx.doi.org/10.1007/bf00933483.

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12

Shahida, Adamu Ahmad. "Studies on Fermentation of African Locust Beans (Parkia biglobosa L.) for the production of Food Tasty Condiment (Daddawa)." J. of Advancement in Medical and Life Sciences 7, no. 2 (2019): 05. https://doi.org/10.5281/zenodo.2577164.

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African Locust Bean (<em>Parkia biglobosa</em>) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. Samples of locust bean were fermented under laboratory conditions to produce condiment by using cultures of <em>B. subtiilis, B.</em> <em>licheniformis and M. varians</em> that were previously isolated from locally fermented daddawa. The isolates were prepared at various concentrations of 0.2, 0.5 and 0.8 respectively. The pH and temperature were recorded at twelve hour interval. Fermentation has occurred in all the concentrati

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13

Ezeokoli, Obinna, Arvind Gupta, Temitope Popoola, and Cornelius Bezuidenhout. "Molecular analysis of bacterial community dynamics during the fermentation of soy-daddawa condiment." Food Science and Biotechnology 25, no. 4 (2016): 1081–86. http://dx.doi.org/10.1007/s10068-016-0174-8.

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14

Omafuvbe, B. O., S. H. Abiose, and O. O. Shonukan. "Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus." Food Microbiology 19, no. 6 (2002): 561–66. http://dx.doi.org/10.1006/fmic.2002.0513.

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15

Omafuvbe, B. O. "Natural fermentation of soybean (glycine max) with added salt for ?soy-daddawa? production." World Journal of Microbiology & Biotechnology 10, no. 4 (1994): 479–80. http://dx.doi.org/10.1007/bf00144478.

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16

Dakare, M. A., D. A. Ameh, and A. S. Agbaji. "Biochemical Assessment of ‘Daddawa’ Food Seasoning Produced by Fermentation of Pawpaw (Carica papaya) Seeds." Pakistan Journal of Nutrition 10, no. 3 (2011): 220–23. http://dx.doi.org/10.3923/pjn.2011.220.223.

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17

Wachukwu, C. K., T. G. Sokari, and S. A. Wemedo. "Effects of sun drying and smoking on Salmonella typhimurium (LT2) during cowpea-daddawa processing." Plant Foods for Human Nutrition 58, no. 3 (2003): 1–7. http://dx.doi.org/10.1023/b:qual.0000041145.43684.2f.

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18

Omafuvbe, B. O., E. O. Esosuakpo, T. S. Oladejo, and A. A. Toye . "Effect of Soaking and Roasting Dehulling Methods of Soybean on Bacillus Fermentation of Soy-Daddawa." American Journal of Food Technology 2, no. 4 (2007): 257–64. http://dx.doi.org/10.3923/ajft.2007.257.264.

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19

Omafuvbe, B. O., O. O. Shonukan, and S. H. Abiose. "Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment." Food Microbiology 17, no. 5 (2000): 469–74. http://dx.doi.org/10.1006/fmic.1999.0332.

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20

Ibrahim, M. H., and S. P. Antai. "Chemical changes during the fermentation of African locust-bean (Parkia filicoidea Welw) seeds for production of ?Daddawa?" Qualitas Plantarum Plant Foods for Human Nutrition 36, no. 3 (1986): 179–84. http://dx.doi.org/10.1007/bf01092034.

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21

Karamba, Kabiru Ibrahim, and Muhibbat Muhammad Abdullahi. "Optimization of traditional starter culture and African locust beans for daddawa production using Response Surface Methodology (RSM)." Gadau Journal of Pure and Allied Sciences 1, no. 2 (2022): 166–73. http://dx.doi.org/10.54117/gjpas.v1i2.28.

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“Daddawa” is a traditional condiment that is produced by the fermentation of African locust beans (Parkia biglobosa). It is a popular food condiment and economical method of food preservation specifically in the West and Central African region. The traditional starter culture used was isolated and identified using biochemical methods. Optimization of fermentation conditions of the starter culture and the locust beans was carried out using a central composite design of response surface methodology (RSM). The fermentation was considered at 40°C for 72 h. Bacteria suspected to be Bacillus subtili

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22

Kabir, A. M., and I. O. Rukayat. "Transforming Locust Bean Processing: A Path to Profit for Elderly Women's Microbusiness in Sokoto, Nigeria." African Journal of Social Sciences and Humanities Research 7, no. 4 (2024): 77–88. http://dx.doi.org/10.52589/ajsshr-0uyi7not.

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This study investigates the value addition potential of African locust beans (Parkia biglobosa) in Sokoto Metropolis, Nigeria, emphasizing the socio-economic characteristics of processors, cost-benefit analysis, and strategies for enhancing the value chain. Despite the nutritional and economic significance of locust beans, their market utilization remains constrained by traditional processing methods, inadequate packaging, and a lack of modern branding. Utilizing a multi-stage sampling technique, data was collected from 60 respondents, revealing that the locust bean processing industry is pred

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23

Sani Kanka, Sulaiman, and Kabir Abdullahi. "Effect of Fermentation Substrate Thickness on Physical, Chemical and Microbial Qualities of Fermented African Locust Bean Seeds (Daddawa)." Singapore Journal of Scientific Research 10, no. 4 (2020): 357–62. http://dx.doi.org/10.3923/sjsres.2020.357.362.

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24

Farinde, Elizabeth. "Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa." British Microbiology Research Journal 4, no. 7 (2014): 772–84. http://dx.doi.org/10.9734/bmrj/2014/7514.

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25

Yahaya, Mode, Shahidah A. Adamu, I. A. Salau, and S. Sambo. "Processing Effect of Nutritional and Anti-Nutritional Content of African Locust Bean Seeds (Parkia biglobosa Benth)." Greener Journal of Agricultural Sciences 8, no. 12 (2018): 370–75. https://doi.org/10.15580/GJAS.2018.12.122718183.

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<strong>African Locust Bean (<em>Parkia biglobosa</em>) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. African locust bean seeds are rich in protein and usually fermented to a tasty food condiment called <em>daddawa</em> which is used as a flavour intensifier for soups and stews and also adds protein to a protein-poor diet. However, the use of African locust bean seeds and other legumes as protein source is limited by the presence of anti-nutritional factors which are a diverse range of naturally occurring comp

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26

Omafuvbe, B. O. "Effect of Temperature on Biochemical Changes Induced by Bacillus subtilis (SDA3) During Starter Culture Fermentation of Soybean into Condiment (Soy-Daddawa)." American Journal of Food Technology 3, no. 1 (2007): 33–41. http://dx.doi.org/10.3923/ajft.2008.33.41.

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Ezeokoli, Obinna T., Arvind K. Gupta, Charlotte Mienie, Temitope O. S. Popoola, and Cornelius C. Bezuidenhout. "PCR-denaturing gradient gel electrophoresis analysis of microbial community in soy-daddawa, a Nigerian fermented soybean (Glycine max (L.) Merr.) condiment." International Journal of Food Microbiology 220 (March 2016): 58–62. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.01.003.

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Fabiyi, E.F. "Impact of Agricultural Extension on Adoption of Soyabean Innovations in Bauchi, Nigeria." International Journal of Case Studies 01-05 4, no. 4 (2015): 71–77. https://doi.org/10.5281/zenodo.3525816.

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This study was conducted to determine the impact of agricultural extension services on the adoption of improved soyabean processing and utilization technologies in Bauchi , Nigeria. Twenty improved soyabean processing and utilization technologies were used for the study. Four Local Government Areas (LGAs) were purposively selected and three villages were randomly selected from each LGA were many farmers were planting soyabean for consumption and sales. Random cluster sampling technique was used to select fifteen soyabean farmers from each village totaling (180) farmers. The result revealed tha

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Olagunju, Omotola F., Olufunke O. Ezekiel, Adenike O. Ogunshe, Samson A. Oyeyinka, and Oluwatosin A. Ijabadeniyi. "Effects of fermentation on proximate composition, mineral profile and antinutrients of tamarind (Tamarindus indica L.) seed in the production of daddawa-type condiment." LWT 90 (April 2018): 455–59. http://dx.doi.org/10.1016/j.lwt.2017.12.064.

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Rabi, M., MD Mukhtar, AH Kawo, U. Shamsuddeen, and A. Bukar. "Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria." Bayero Journal of Pure and Applied Sciences 6, no. 1 (2014): 46. http://dx.doi.org/10.4314/bajopas.v6i1.10.

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Gberikon, G.M., J.B. Ameh, S.A Ado, and V. J. Umoh. "COMPARATIVE STUDIES OF THE NUTRITIONAL QUALITIES OF THREE FERMENTED AFRICAN LEGUME SEEDS USING Bacillus subtilis and Bacillus pumilus AS STARTERS." Continental J. Food Science and Technology 4 (July 25, 2010): 60–64. https://doi.org/10.5281/zenodo.834694.

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Analysis into three African legume seeds; <em>Prosopis africana, Parkia biglobosa</em> and <em>Glycine max</em> was carried out. Unprocessed seeds of <em>Prosopis africana</em> were purchased from Otukpo market in Benue state of Nigeria and unprocessed seeds of <em>Parkia biglobosa</em> and <em>Glycine max</em> were purchased from Sabon-Gari market, Zaria, Kaduna state. These seeds were processed and fermented using 5% mixed <em>Bacillus subtilis </em>and<em> Bacillus pumilis</em> as inoculum into 300g of unfermented seeds. Seeds were allowed to ferment naturally along side with seeds inoculat

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32

Ahmed, Shahidah A., Sadiya Sambo, Hauwa Hussain, Fatima I. Jumare, and Salau I. Alhaji. "Effect of fermentation process on nutritional composition of condiments from seeds of P. Biglobosa, G. max and H. sabdariffa." Caliphate Journal of Science and Technology 5, no. 1 (2023): 46–54. http://dx.doi.org/10.4314/cajost.v5i1.7.

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Huge amount of foreign reserve is spent annually on the import of food flavours into Nigeria despite the fact that traditional condiments also suitably play the same role as imported food flavours. In this study, the proximate and mineral composition of local condiment ‘Daddawa’ produced by the fermentation of the seeds of locust beans (Parkia biglobosa), soya beans (Glycine max) and roselle (Hibiscus sabdariffa) was determined by the AOAC methods. The lipid values for the three seeds range from 8.10±0.07 to 10.30±0.03% with H. Sabdariffa having the highest value. The crude protein value was 1

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33

Farinde, E. O., Abiose, S. H., and Adeniran, H. A. "Natural and controlled fermentation of Lima bean (Phaseolus lunatus) for daddawa production." Malaysian Journal of Microbiology, June 2017. http://dx.doi.org/10.21161/mjm.91516.

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K. B., Abdullahi. "Effect of Varying Concentrations of Table Salt on the Microbial Fermentation of Parkia biglobosa (Jacq.) Benth Seeds." UMYU Journal of Microbiology Research (UJMR), December 30, 2020, 98–105. http://dx.doi.org/10.47430/ujmr.2052.013.

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Local processing of Parkia biglobosa seeds for the production of the popular seasoning called Locust bean cake “Daddawa”, involves the addition of various substances including common salt. In this study, an attempt was made to investigate the effective concentrations of table salt addition on the microbial, organoleptic, and nutritional qualities of the product. Table salt of 0, 1, 2, 3, 4, and 5% (w/w) was added to a prepared pre-fermented seed of African locust beans (ALBS). A 2cm substrates thickness was prepared and aerobically fermented without stirring at 370 C in an incubator for two da

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Nwagu, Tochukwu Nwamaka, Chika Jude Ugwuodo, Chukwudi O. Onwosi, Ogechukwu Inyima, Oluoma Chizaram Uchendu, and Chioma Akpuru. "Evaluation of the probiotic attributes of Bacillus strains isolated from traditional fermented African locust bean seeds (Parkia biglobosa), “daddawa”." Annals of Microbiology 70, no. 1 (2020). http://dx.doi.org/10.1186/s13213-020-01564-x.

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Charles Falang, Doumta, Bebbe Fadimatou, Ghomdim Nzali Horliane, and Ngangoum Eric Serge. "Comparative Study of<i> Mbuja </i>and<i> daddawa </i>Oils in View of Their Use in the Treatment of Some Chronic Diseases." Journal of Food and Nutrition Sciences, April 13, 2023. http://dx.doi.org/10.11648/j.jfns.20231102.12.

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Yaradua, Aliyu Ibrahim, Adamu Jibrin Alhassan, Kabir Ibrahim Matazu, et al. "Evaluation of heavy metals in some locally produced food seasonings in Katsina State Nigeria." Sustainability, Agri, Food and Environmental Research 7, no. 4 (2019). http://dx.doi.org/10.7770/safer-v0n0-art1549.

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This study was conducted to determine the heavy metals concentration in seeds used as raw materials in producing local food seasonings (Locust bean, Soya beans and seed of Hibiscus subdariffa) and the produced local seasonings (Daddawar Kalwa, Daddawar waken Soya and Daddawar Botso) in Katsina state Nigeria. The objectives were mainly to detect the presence of heavy metals in some local seeds used in the preparation of local seasonings and their processed products used in food seasoning in the study area, compare the effect of processing on concentration of heavy metals in samples in relation

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