Effect of incubation materials on fermantation of African locust beans (Parkia biglobosa) in the production of ‘dawadawa\'

Abstract

Effect of incubation materials: gmelina (Gmelina arborea) leaves, banana (Musa sapeinta) leaves, jute bag and polythene bag on the fermentation rate and acceptability of fermented African locust beans dawadawa\' was investigated. Fermentation was carried out at 30°C and 35°C for 72 hours. Fermentation rate was determined as a function of change in pH. Samples fermented inside gmelina leaves showed the highest fermentation rate at both temperatures followed by samples from banana leaves, polythene and jute bags in that order. Proximate analysis showed an increase in protein, crude fat and moisture contents with corresponding decrease in the carbohydrate content during fermentation. Sensory evaluation showed that, samples fermented at 35°C were more acceptable with that of gmelina leaves being the most acceptable, followed by banana leaves, polythene and jute bags in that order.

Keywords: incubation materials, fermentation, African locust beans, dawadawa\'

Nigerian Food Journal Vol. 23 2005: 166-173