Publisher: Bachudo Science Co. Ltd

Microbiological, Physical and Nutritive Changes Occurring During The Natural Fermentation of African Yam Bean (SPHENOSTYLIS STINOCARPA HARMS) Into Dawa Dawa

Ekanem C. Wokoma, Gloria C. Aziagba
KEYWORDS: Fermentation, African yam bean, soybean, dawa dawa, microorganisms, pH, temperature, and nutritive properties.

ABSTRACT:

Dawa dawa condiments were produced from soybean and African yam bean seeds using traditional methods of fermentation. Changes in the microbial load and physical conditions of the processed substrates were observed throughout a 72-hr fermentation period. Bacterial species isolated during the fermentation of the seeds were Bacllus, Staphylococcus, Lactobacillus, Micrococcus and Alcafigenes. , Fungal species isolated included Saccharromyces ,Fusarium, Cladobotryrfum and Aspergillus. Bacillus and Staphylococcus were present throughout the fermentation period. The dawa dawa types differed in their microbial load but no pathogenic staphylococci and coliforms were present. Aerobic and anaerobic counts increased during fermentation while the fungal count declined. The pH and temperature also increased during fermentation. Proximate analyses of dry legume seeds and fermented products revealed an increase in crude protein, lipid, ash, and crude fiber while there was a decrease in the carbohydrate content after fermentation. These observations indicate that fermentation of the African yarn bean was an exothermic process that increased the digestibility and nutritive value of the bean.


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