TY  - JOUR
T1  - Influence of Hydrothermal Treatments on Proximate Compositions of Fermented Locust Bean (Dawadawa)
AU - Chukwu, Ogbonnaya AU - Orhevba, B.A. AU - Mahmood, Babatunde Ibrahim 
JO  - Journal of Food Technology
VL  - 8
IS  - 3
SP  - 99
EP  - 101
PY  - 2010
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2010.99.101
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2010.99.101
KW  - Dawadawa
KW  -fermentation
KW  -hydrothermal treatments
KW  -locust bean
KW  -proximate compositions
KW  -animal protein
AB  - Seeds of locust bean (<I>Parkia biglobosa</I>) were boiled for 12 h and soaked for 8 h and re-boiled for 1 h with the addition of potash as a softening agent and subjected to fermentation for 48 h. The unfermented and fermented (dawadawa) beans were then analyzed for proximate compositions. The results of the chemical analyses indicate that fermentation resulted in protein and lipid enrichment and a reduction in total carbohydrate. It was concluded that processing locust bean into dawadawa increases the key nutritional constituent, protein. This explains why dawadawa is commonly included in stews and soups as a substitute to animal protein among the low income earners in less developed and developing countries.
ER  -