ABSTRACT

Daddawa is a flavour enhancing product made from fermented locust bean that is widely used as a soup condiment in Nigeria. In view high demand for Daddawa, its price has increased considerably and alternative cheaper products which are more readily available are required. This study compared the quality of fermented locust bean with a similar product made from fermented soybean, when fresh and When oven dried. The formulation had an equal fermentation period but locust beans took longer time to cook before fermentation. The chemical (Proximate composition, functional properties and pH) changed during fermentation were determined. Fermentation increased crude protein (45.61% for locust bean and 43.79% for soybean), fat content (29.74% for locust bean and 23.90% for soybean) and reduced carbohydrate (16.01% for locust bean and 17.06 for soybean) of the both product. There was also a decrease in crude fibre (3.78% for locust bean and 3.83% for soybean) 'and ash (4.86% for locust bean and 5.17% for soybean). The results of functional properties of the sample showed significantly (P< 0.05) in WAC, OAC, BD, EC, and ES whereas Raw locust bean and raw soybean showed no significant different in FC and ES (P> 0.05). The pH values of fresh daddawa was higher than for dried samples. Soybean daddawa was higher than fermented locust bean. Overall, the products were considered acceptable to panelists but the fresh daddawa made from locust bean was preferred.