Functional properties of soybean and locustbean dawadawa; a bacterial fermented Product

Abstract

Functional properties of soybean and locustbean dawadawa; a bacterial fermented product, were investigated. Locustbean and soybean seeds were processed and fermented for 48h and the products; dawadawa, assayed for gelation capacity, water and oil absorption capacity; emulsion capacity and emulsion stability. Results showed that water absorption capacity (WAC) of fermented soybean increased significantly (P<0.05), while fermentation decreased the WAC of locustbean. Also, there was a significant reduction in the oil retention capacity of fermented products.
Fermentation caused a considerable reduction in the emulsification capacity of soybean dawadawa. Locustbean dawadawa had least geleation concentration at 30% (W/V). Dawadawa though a seasoning could be used in food systemes where some modification in the functionality of the inherent basic ingredient is required, as in some Nigeria soups.

Key Words: Soybean, locustbean, fermentation, functional properties, dawadawa.


(Global Journal of Pure and Applied Sciences: 2002 9(1): 47-52)