UPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”
UPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”
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Date
2017-05
Authors
ORABUIKE, Joseph Chisolu
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Abstract
Traditional condiments such as “daddawa” and “ogiri” are fermented products of legumes
and oil seeds by Bacillus subtilis and other organisms that contribute distinct taste or
specific flavour imparting on socio-sensory attribute of foods and are widely used in various
African dishes. Spontaneous fermentation methods were explored resulting in specific taste
and varying quality of the product from various sources. “Daddawa” and “ogiri” were
purchased from Zaria Central Market, Zaria, Kaduna State and Abagana Central Market,
Anambra State. Mannitol Yolk Polymyxin (MYP) agar was mixed with egg, prepared and
used to isolate Bacillus substilis from these condiments for the purpose of this study. The
Bacillus subtilis isolates were characterized and mutated in order to improve its fermentative
ability and a loopfull was taken and grown for sequencing. African Locust beans and castor
oil seeds were cleaned, boiled for 18 hours and made into paste and inoculated with isolated
Bacillus substilis, standard strain of Bacillus substilis (ABC35615) and Mutated Bacillus
substilis obtained after exposure to UV – light for 30 and 40 minutes and nitrous acid.
Seventy five flat bottom flasks were cleaned and twenty five (25g) of paste (African locust
bean and Castor oil seed) were separately weighed into each of the flasks. Each of these
flasks was allowed to ferment for four days. Samples were taken from various fermented
paste in each flask and analysed for proximate composition which had an average of 17.83%
moisture, 0.2% ash, 33.90% protein, 23.76% fat and 24.51% carbohydrate. The results
obtained were statistically analysed and it was observed that most of the condiments at the
varying temperature, pH and the types of organisms used had between 14.26 - 17.29%
moisture for “daddawa” and 14.53 - 18.63% moisture for “Ogiri”, 31.73-37.43% protein for
“daddawa” and 21.79 – 32.10% protein for “Ogiri” and 22.76 – 23.69% fat for “daddawa”
and the 21.10% - 23.32% fat for “ogiri”. The optimal pH for fermentation of these
condiment was pH6 and that of temperature was 45oC. When the products were compared, it
was observed that the best product was that produced with Bacillus substilis mutated with
UV – light for 40 minutes. Sensory evaluation result indicated that there was no significant
difference observed in the aroma, taste and general acceptability of these condiments.
“Daddawa” however, has higher acceptability than “Ogiri”. The main fermenting organism
for Nigerian indigenous condiment (“Daddawa” and “Ogiri”) was Bacillus subtilis as found
in the study.
Description
A THESIS SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE AWARD OF DOCTOR OF PHILOSOPHY IN MICROBIOLOGY DEPARTMENT OF MICROBIOLOGY,
FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA, NIGERIA
Keywords
UPGRADE,, TRADITIONAL PROCESSING,, “DADDAWA” AND “OGIRI”