Studies on Fermentation of African Locust Beans (Parkia biglobosa L.) for the production of Food Tasty Condiment (Daddawa)
Adamu, Shahidah A. Farouq, A. A. Magashi, M. A. Sokoto, A. M.
Corresponding Author : Shahida Adamu Ahmad
Department of Microbiology, Sokoto State University, Sokoto, Nigeria
Email ID : firstname.lastname@example.org
Received : 2019-01-08 Accepted : 2019-02-23 Published : 2019-02-23
Abstract : African Locust Bean (Parkia biglobosa) 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 B. subtiilis, B. licheniformis and M. varians 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 concentration of inoculum used as starter culture. Best fermentation with right organoleptic properties (aroma/flavor) was achieved in all the concentration used in the fermentation. The consortium of three isolates yielded best result in the laboratory fermentation.
Keywords : Fermentation, African Locust Beans, Condiment, and Bacterial isolates
Citation : Shahida Adamu Ahmad et al (2019). 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. V7I2.05 DOI : 10.5281/zenodo.2577164
Copyright : © 2019 Shahida Adamu Ahmad. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Journal of Advancement in Medical and Life Sciences
Volume 7 / Issue 2
ScienceQ Publishing GroupDownload Article
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