UPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”

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dc.contributor.authorORABUIKE, Joseph Chisolu
dc.date.accessioned2018-10-09T14:29:01Z
dc.date.available2018-10-09T14:29:01Z
dc.date.issued2017-05
dc.descriptionA 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, NIGERIAen_US
dc.description.abstractTraditional 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/10581
dc.language.isoenen_US
dc.subjectUPGRADE,en_US
dc.subjectTRADITIONAL PROCESSING,en_US
dc.subject“DADDAWA” AND “OGIRI”en_US
dc.titleUPGRADE OF TRADITIONAL PROCESSING METHODS OF “DADDAWA” AND “OGIRI”en_US
dc.typeThesisen_US
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