OPTIMIZATION OF AFRICAN LOCUST BEANS “DADDAWA” PRODUCTION USING RESPONSE SURFACE METHODOLOGY

Abstract

In this research, optimization of ‘Daddawa’ production was carried out using Response Surface Methodology. Fresh samples of African locust beans seeds were obtained from Central Market, Kaduna metropolis. The Bacillus subtilis used to accomplish the fermentation was isolated from fermented products (‘Ogi and Daddawa’) and was identified using conventional biochemical tests and molecular method using 16SrDNA sequence homology. African locust bean seeds were processed into ‘Daddawa’ The laboratory methods adopted were similar to the traditional method except that glass wares were used as fermentation vessels, aluminum foil instead of the traditional sack, calabash, leaves etc. The production was done in 100 mL beaker. Three variable factors which include locust beans weight, fermentation duration and inoculum were varied to optimize the production according to the experimental runs generated by Design Expert Software based on Central composite design (CCD). Percentage protein of the Daddawa produced was used as response to analyse the optimization using Response Surface Methodology. The bioprocess was optimized for “Daddawa” production using B. Subtilis in which a percentage protein yeild of 98±0.20 was recorded. These optimum conditions were 50g locust bean weight, 5 days fermentation duration, and 0.6mL inoculum volume. The proximate composition of the optimized product shows higher values compared to the unoptimized Daddawa. Furthermore, optimization experiments showed an improvement of 18-20% over traditional methods. This has underscored the importance of response surface methodology in bioprocess optimization contributing to standardization of parameters, enhanced yields, and a scientific basis to improve this indigenous food at industrial scale.