Comparative analysis of two production methods of Daddawa base on traditional softening agents (Kanwa and dalang)
Doumta Charles Falang
, Bebbe Fadimatou , Ngangoum Eric Serge
Kanwa, dalang; dehulling, Parkia biglobosa seeds, softening parameters, specific softening time.
Daddawa is a traditional condiment obtained by cooking and fermentation of African locust bean seeds (Parkia biglobosa Benth). The cooking process is very long (12-48 h), very difficult and time consuming. Putting in place a rapid and standard method of cooking by study the softening parameters (amount of alkali, introduction time of alkali in cooking liquid) at 96°C would perform his production. In the aim to evaluate the specific softening time, the studies of some softening parameters, the fermentation time and the physicochemical characterization of daddada produced by using dalang and kanwa as softening agent were realized. From these studies it was noted that dalang at the level of 0.75% (W/W) and kanwa at the level of 1% (W/W), introduced after 60 min of cooking facilitates the softening and permits to reduce the cooking time. The maximum of dehulling (100%) was obtained after 3 h. In this case, standardization process of softening is possible by using 48 h of soaking; 0.75% of dalang or 1% of kanwa; 60 min introduction time of alkali. These specifics parameters have contributed to reduce the specific softening time at 3 h. After three days of fermentation, the results in proteins and carbohydrates digestibility and mineral elements were good when dalang is used as softening agent. When kanwa is used proteins, lipid, carbohydrates and energy are important than in dalang solution. In general there is no significant difference in the softening methods when dalang or kanwa is used. But the physicochemical parameters are significantly difference (p≤5%)
"Comparative analysis of two production methods of Daddawa base on traditional softening agents (Kanwa and dalang)", IJSDR - International Journal of Scientific Development and Research (www.IJSDR.org), ISSN:2455-2631, Vol.7, Issue 11, page no.973 - 983, November-2022, Available :https://ijsdr.org/papers/IJSDR2211142.pdf
Volume 7
Issue 11,
November-2022
Pages : 973 - 983
Paper Reg. ID: IJSDR_202694
Published Paper Id: IJSDR2211142
Downloads: 000347345
Research Area: Engineering
Country: -, -, Cameroon
ISSN: 2455-2631 | IMPACT FACTOR: 9.15 Calculated By Google Scholar | ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 9.15 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
Publisher: IJSDR(IJ Publication) Janvi Wave
