Nutritional evaluation of Daddawa, a local spice made from soybean (Glycine max)

Abstract

The nutrient status of soybean seeds fermented to ‘daddawa’ has been evaluated by chemical analyses. Soybean daddawa is nutritionally rich, containing 45.91% crude protein, 33.44% lipid, 13.69% carbohydrate and 3.60% crude fibre. The amino acids lysine, threonine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, arginine, asparagine, serine, glutamic acid, proline and glycine were present in unfermented and fermented bean samples. The amounts of most of the amino acids including methionine increased however, when the beans were fermented to daddawa.