Production Of Local Dadawa Seasoning And Condiment From <i>Acacia nilotica</i> (Linn) Seeds.

Abstract

Dadawa was produced in the laboratory by fermenting Acacia nilotica LINN Rico 1994 seeds with Bacillus subtilis (Ehrenberg 1835) Cohn 1872 and analysed for proximate content,  temperature and pH. There was 5 % increase in ash and moisture content  and a corresponding reduction in crude fibre. The crude protein and  carbohydrates increased by 3.81 % and 14.81 % respectively while the  pH rose from 5.09 at the beginning of the fermentation to 8.43 at the  end. With the increase in the time of fermentation, the microbial  growth was rapid, increasing from 10.05-56.87 log10 c.f.u.g-¹  resulting in a rise in the fermentation temperature from 27.5°C-31.7°C after 48 hr which  dropped thereafter to 27.3 °C at the end  of the process. The total soluble sugar decreased from 27.21-14.45  mg.g-¹ while the reducing sugar increased from 2.18-10.23 mg.g-¹ after  48 hr before reducing to 8.07 mg-¹ on the 3rd day. There was no  significant difference in the organoleptic attributes  scored between the dadawa produced by fermenting Acacia nilotica seeds with Bacillus subtilis and that produced from locust beans.