Publisher: Bachudo Science Co. Ltd

Functional Properties of Soybean and Locust Bean Dawadawa; A Bacterial Fermented Product

C. A. Emmanuel Ikpeme, A. O. Oguatunde, C. O. Aworh
KEYWORDS: Soybean, locustbean, fermentation, functional properties, dawadawa.

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 emufsion stability. Results showed that water absorption capacity (WAC) of fermented soybean incrc ased significantly .(P<0.05}, while fermentation decreased the WAC pf 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% (WIV}. Dawadawa !hough a seasoning could be used in food systernes where some modification in the functionc1lity of the inherent basic ingredient is required, as in some Nigeria soups.


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