Production of local dadawa seasoning and condiment from Acacia nilotica (linn) seeds.

Abstract

Dadawa was produced in the laboratory by fermenting Acacia nilotica LINN Rico 1994 seeds with Bacillus subtilis(Ehrenberg 1835) Cohn 1872 and analysed for proximate content, temperature and pH. There was 5 % increase in ash and moisture content and a corresponding reduction in crude fibre. The crude protein and carbohydrates increased by 3.81 % and 14.81 % respectively while the pH rose from 5.09 at the beginning of the fermentation to 8.43 at the end. With the increase in the time of fermentation, the microbial growth was rapid, increasing from 10.05-56.87 log10 c.f.u.g-1 resulting in a rise in the fermentation temperature from 27.5 oC-31.7oC after 48 hours which dropped thereafter to 27.3 oC at the end of the process. The total soluble sugar decreased from 27.21-14.45 mg.g-1while the reducing sugar increased from 2.18-10.23 mg.g-1 after 48 hours before reducing to 8.07 mg-1 on the 3rd day. There was no significant difference (P<0.05) in the organoleptic attributes scored between the dadawa produced by fermenting Acacia nilotica seeds with Bacillus subtilis and
that produced from locust beans

Key words. “Dadawa”, Acacia nilotica, Fermentation, Bacillus subtilis