Abstract
The production of ‘dawadawan botso’ a local condiment produced by traditional uncontrolled fermentation, in Nigeria and other parts of Africa is usually based on experience rather than standard measurements. This work was aimed at evaluating the effect of substrate ( Hibiscus sabdariffa seeds) and ash leachate on the chemical composition, amino acid profile and the taste of ‘dawadawan botso.' Locally prepared ‘dawadawan botso’ was collected from a local producer and its quality was compared to that prepared in the laboratory under optimized conditions. The ash leachate was standardized by dissolving known masses of ash in a fixed volume of water. The pH of the ash leachate was determined and then added to the substrate before the second fermentation. The pH of the unfermented, fermented H. sabdariffa and the ‘dawadawan botso’ were determined using a pH meter. Determination of the proximate composition, mineral and amino acid profile were done by AOAC method. The results were analyzed statistically using ANOVA and the post-hoc test using Duncan multiple range test (DMRT) for means that were significantly different from each other. Paired sample T- test was also done to test for the significance between groups at P<0.05 using SPSS. The results show that the volume of leachate decreased (385 ml/100 g ash to 144 ml/250 g ash) with increasing pH (13.60 to 13.70) as the mass of ash increased. Proximate analyses showed that carbohydrates were the highest followed by proteins and least was lipids. Potassium (K) and sodium (Na) were the major minerals; magnesium (Mg), phosphorus (P) and calcium (Ca) were insignificant compared to the later. The pH of the substrate decreased after second fermentation for all standards and also decreased as mass of substrate increased. The following amino acids; glutamic, aspartic and methionine were observed to decrease with increasing mass of substrate. Fermentation increased the value of total amino acids in substrate. Taste analyses indicated that monosodium glutamate-like taste was dominant, followed by bitter and sweet, respectively for all samples analyzed. Keywords: Ash , Hibiscus sabdariffa, “ dawadawan botso”, amino acid profile, proximate composition. African Journal of Biotechnology , Vol 13(31) 3628-3637
Highlights
An atte empt towards stan ndardizzation of the produ uction p proces ss of da awada awan botso b
Rec ceived 18 April, 2014; Accepted 15 August, 2014 adawan botso o’ a local con ndiment prod duced by trad ditional uncontrolled ferm mentation, The production of ‘dawa in Nigeria and a other parts of Africa is usually based on exp perience rath her than stan ndard measu urements
This work was w aimed at a evaluating the effect of substrate ((Hibiscus sa abdariffa see eds) and ash leachate on the chem mical compo osition, amin no acid profile and the ta aste of ‘daw wadawan bots so.' Locally prepared
Summary
An atte empt towards stan ndardizzation of the produ uction p proces ss of da awada awan botso b (a a ferm mented condiment). Dawadawan botso is a condiment produced by fermenting the seeds of Hibiscus sabdariffa by the rural dwellers of Zuru where it is call chwande (Ibrahim et al, 2011b). This condiment is produced in other northern states of Nigeria such as Plateau, where the. It was on the vein that this research work was conducted with the aim of determining the effect of substrate and ash leachate on the nutritional profile of dawadawan botso
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