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Title: | Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa). |
Authors: | Ogbonnaya, C. ORHEVBA, Bosede Adelola Babatunde, I. M |
Keywords: | Dawadawa fermentation hydrothermal treatments locust bean proximate compositions animal protein |
Issue Date: | 2013 |
Publisher: | Journal of Food Technology. |
Citation: | Ogbonnaya Chukwu, B.A. Orhevba and Babatunde Ibrahim Mahmood (2013) Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa). Journal of Food Technology. 8(3):99-101. ISSN: 1684-8462. |
Abstract: | Seeds of locust bean (Parkia biglobosa) were boiled for 12 hours and soaked for 8 hours and re-boiled for 1 hour with the addition of potash as a softening agent and subjected to fermentation for 48 hours. The unfermented and fermented (dawadawa) beans were then analyzed for proximate compositions. The results of the chemical analyses indicate that fermentation resulted in protein and lipid enrichment and a reduction in total carbohydrate. It was concluded that processing locust bean into dawadawa increases the key nutritional constituent, protein. This explains why dawadawa is commonly included in stews and soups as a substitute to animal protein among the low-income earners in less developed and developing countries. |
URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/5842 |
Appears in Collections: | Agric. and Bioresources Engineering |
Files in This Item:
File | Description | Size | Format | |
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Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa).pdf | 199.46 kB | Adobe PDF | View/Open |
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