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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 5, Num. 1, 2001, pp. 85-91
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Journal of Applied Sciences & Environmental Management, Vol. 5, No.
1, June, 2001, pp. 85-91
Sensory Evaluation of Dawa Dawa Produced By the Traditional
Fermentation of African Yam Bean (Sphenostylis
Stenocarpa Harms) Seeds
*Wokoma E. C.; Aziagba, G. C.
Department of Microbiology, University of Port Harcourt, P. M. B. 5323,
Port Harcourt, Nigeria *
*Corresponding author
Code Number: ja01015
ABSTRACT
Dawa dawa condiment was produced by traditional fermentation of African
yam bean and soybean seeds. Processed substrates were incubated for 72 hr
at room temperature in earthen pots lined with washed fresh banana leaves.
Samples of African yam bean dawa dawa (AYBD) were comparatively evaluated
with African locust bean dawa dawa (ALBD) sample and two types of soybean
dawa dawa samples that were prepared following the procedures used by rural
women in Kaduna State (KAFD) and Benue State (BEND). The sensory parameters
measured were appearance, aroma, taste, and overall acceptability. KAFD
was most significantly (p = 0.05) preferred in appearance and taste with
scores of 6.4 and of 8.3 respectively. This was followed by AYBD, ALBD and
BEND samples, respectively. The panelists highly and equally accepted all
four types. The acceptability scores were 7.3, 7.4, 7.1, and 7.3 for ALBD,
BEND, KAFD, and AYBD, respectively. Freshness of AYBD samples were lost
after 3 days under refrigeration condition (4±2oC) but all the
sun-dried condiment samples were preserved for at least 6 months at room
temperature (29o± 2o C). @ JASEM
** Due to technical difficulties, figures and images associated with
this article are unavailable. We apologize for any inconvenience. **
The stable diet among low-income groups in tropical Africa is usually a
mixture of cereals or starchy foods and grain legumes. Sometime other protein-rich
seeds are often included. The legumes and protein-rich seeds are added as
supplement to high protein foods of animal origin, which are too expensive
for the majority of the low-income earners. In Nigeria, the most popularly
consumed protein-rich foods include cowpea (Vigna unguiculata), groundnut
(Arachis hypogea), melon (Citrullus vulgaris), African oil
bean (Pentaclethra macrophylla), and African locust bean (Parkia
biglobosa). The majority of these legumes are cultivated in the Guinea
savanna ecological zone.
The African yam bean (Sphenostylis stenocarpa) which is well adapted
to lowland tropical agro-ecosystems is not as popular as the different varieties
of cowpea that are sold in the local markets and is consumed only when the
prices of other legumes are prohibitive (Nwokolo 1987). Nutritionally, African
yam bean (AYB) is reported to have a total seed protein of 19 to 29% (Ezueh
1984, Nwokolo 1987, Ofuya et al. 1991). The crop is not extensively
utilized due to its characteristic hard-to-cook phenomenon. Recent increase
in the cost of domestic cooking fuel further limits its use in the preparation
of meals.
Efforts aimed at providing alternative methods of utilization of the yam
bean have resulted in the development of a cheese-like food (Ofuya et
al., 1991), tempeh (Njoku et al., 1991), and AYB flour (Eke and
Akobundu, 1993, Ene-Obong and Obizoba 1996). Some of these products may have
limited use in Nigeria e.g. tempeh which is traditionally an oriental food. In
this study, African yam bean seeds were fermented to produce an indigenous
dawa dawa condiment and its sensory characteristics compared with that of
dawa dawa produced from African locust bean and soybean seeds. Indigenously
fermented condiments and foods such as dawa dawa, ogiri, and ugba are more
widely used and sold.
MATERIALS AND METHODS
Source of legume seeds: Dry seed samples of soybean var. Malayan
and AYB var. light grey, were purchased at a local market in Port Harcourt,
packaged in polyethylene bags during purchase and stored at room temperature
until needed.
Processing of legume seeds: Twenty-five grams of each seed
lot was hand sorted to remove stones and debris. Each type of legume seeds
was processed by four different methods. Fig. 1 shows the four methods used
in the processing of soybean seeds to produce the processed substrate. Methods
3 and 4 of Fig. 1 are the methods used by rural women from Benue State, and
Kaduna State, respectively. Flow diagram for the processing of the AYB samples
is shown in Fig. 2. Four different methods were also used to process the
AYB seed samples prior to fermentation.
Fermentation: The processed substrates were fermented using the traditional
procedure described by Popoola and Akueshi (1985), which is outlined in Fig.
3. Processed substrates were transferred to washed earthen pots previously
lined with a layer of washed, fresh banana (Musa sapientum L) leaves.
Another layer of washed, fresh banana leaf was used to cover the substrate
after which each pot was covered with an earthen lid. Substrate preparation
and fermentation activities were carried out under rural domestic conditions
using the facilities of a Benue State dawa dawa producer.
Storage and shelf life: Dawa Dawa samples were stored at room
temperature and in the refrigerator (4o ±2oC) in order
to monitor the change in the presentation of the products. Fresh samples
were observed for onset of spoilage indicated by production of offensive
odour, change in appearance and maggot infestation. To ascertain the keeping
time of the dehydrated condiment, samples were sun-dried and stored for at
least 6 months at room temperature (29o ± 2 o C).
Sensory evaluation: Sensory tests were carried out on products that were
characteristic in aroma and appearance and comparable to the commonly sold
dawa dawa condiments. They were obtained using methods 3 and 4 as shown in
Fig.1 and Method 4 in Fig. 2. Okro (okra) soup containing African yam bean
dawa dawa (AYBD) condiment was comparatively evaluated with soups containing
soybean dawa dawa (BEND, KAFD) or African locust bean dawa dawa (ALBD). The
ALBD was purchased from a local producer. The soup recipe is listed in Table
1. The control soup contained ALBD. Sensory analyses were performed using
a panel of 10 judges, five male and five female whose ages were between 23
and 30 years. They were students of the Department of Microbiology, University
of Port Harcourt. A 9point hedonic scoring scale in which 9 corresponded
to like extremely and 1 to dislike extremely (Njoku et al., 1991)
was used to assess four attributes: appearance, aroma, taste and acceptability.
Data were subjected to analysis of variance ANOVA) and significant differences
at the 5% level of probability were determined using Tukeys test.
RESULTS AND DISCUSSION
Of the several methods used to process soybean and AYB
seeds, only three methods yielded characteristic dawa dawa products. Unsatisfactory
products had offensive smell, rotted unattractive appearance, sometimes hard
and often variable in texture and colour. The satisfactory products hereafter
referred to as BEND for Benue State dawa dawa (Fig. 1, method 3), KAFD for
Kaduna State soybean dawa dawa (Fig. 1, method 4), and AYBD for African yam
bean dawa dawa (Fig. 2, method 4). The AYBD had a milder aroma. Fresh dawa
dawa products stored at room temperature were highly perishable with BEND
showing the most pronounced signs of spoilage with a rapid onset of loss
of fresh appearance, production of offensive odour, and maggot infestation. Shelf
life was extended at refrigeration temperature with KAFD having the longest
shelf life of 5 to 6 days. BEND and AYBD retained their freshness in the
refrigerator for 3 to 4 days. After sun drying, the three types of dawa dawa
were stored for six months without change in appearance and aroma.
Fig. 4 shows the sensory evaluation of the four types of dawa dawa viz.:
African locust bean (ALBD, control), soybean KAFD, soybean BEND and African
yam bean (AYBD). The scores for appearance and aroma were similar in trend,
with KAFD being the most desirable in appearance and aroma. This was followed
by AYBD, ALBD, and BEND, respectively. For the four condiments, there was
no significant difference in taste and overall acceptability. In addition,
all the soup formulations were highly and equally acceptable, although it
was observed that the Southerners in the panel preferred the African yam
bean dawa dawa soup. In general, BEND was consistently given the least rating
by the panel of judges. The dawa dawa produced from African yam bean was
highly desirable in appearance, aroma, taste and overall acceptability thus
indicating that it could compete favourably with other types of dawa dawa
that are sold locally. It was also more appealing to Southerners in the sensory
panel that may have a natural affinity for meals prepared from the yam bean,
since the crop is cultivated in the southern agro-ecological zone.
Although the seeds for the yam bean are hard to cook and dehull, previous
studies have shown that boiling with potash (kaun) reduces cooking
time (Njoku et al., 1989), hence the addition of potash during boiling
increased its softness and reduced it's cooking time. Mashing the cooked
yam bean seeds before fermentation resulted in exposure of the cotyledons
to the microorganisms involved in fermentation since the seed were not previously
de-hulled. This step in the treatment enabled the microorganisms,
especially bacteria, which previously have been implicated in different yam
bean fermentation (Njoku et al., 1991) to readily act on the substrate.
The microorganisms involved in the traditional fermentation were natural
inoculants from the air, banana leaves, and utensils used during preparation
of the substrate. We have monitored the microbiological changes during fermentation
and noted that pathogenic staphylococci and coliforms were absent throughout
the fermentation process. Besides, studies on the nutritive changes occurring
during natural fermentation showed an increase in the digestibility and nutritive
value of the fermented beans (Wokoma and Aziagba 2001). The ease with which
the African yam bean dawa dawa was produced, coupled with its sensory acceptability
indicates that the bean could serve as a raw material source for the cottage
industrial production of dawa dawa. The seeds are readily available and could
increase the raw material base for dawa dawa production. In Nigeria, commercially
produced daddawa cubes are widely sold and accepted.
CONCLUSION
Dawa dawa was produced by natural fermentation under local domestic conditions,
using African yam bean as fermentation substrate. It can be concluded from
this study that African yam bean dawa dawa would readily gain acceptance,
especially in southern Nigeria, where the legume is produced and widely consumed. It
is also evident from this study that the African yam bean is a suitable substrate
and raw material base for the production of dawa dawa in the cottage industry.
Although the samples lost freshness after three days under refrigeration
conditions, the sun-dried condiments were preserved for up to six months
at room temperature and moisture conditions characteristic of the humid tropics.
ACKNOWLEDGEMENTS: The authors are grateful to H. O. Njoku and N.
O. Frank-Peterside for reviewing the manuscripts. This study was partly
funded by the University of Port Harcourt.
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Copyright 2001 - Journal of Applied Sciences & Environmental Management
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