The biochemical and physiological changes in the highly proteinous stored fermented
African locust bean parkia biglobosa seeds were studied as well as the sensory evaluation …

The present study described the use of percentage moisture left and salting as a
preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust …

Macrofungi (mushrooms) are multicellular structures formed from the differentiation of
vegetative mycelial cells (Chang and Miles, 1992). A mushroom is divided into two different …

African locust bean (Parkia biglobosa) cotyledon is fermented in most countries of West
Africa to produce a soup condiment, known as 'iru'in Yoruba language, or 'dawadawa'in the …

Staphylococcus spp. are regularly isolated from iru, but the role (s) they play in the
fermentation process has not yet been determined; this work thus seeks to determine if …

Three Staphylococcus sp. and three Bacillus sp. previously isolated from iru were used to
ferment African locust bean, the pH and temperature of the fermenting mashes were …

Study had suggested that multiple starter cultures fermentation of soybean-daddawa holds
great promise for its industrialization but there is no report on effect of salt (NaCl) inclusion …

Reports have indicated that lipid peroxidation is a key factor in soybean daddawa
deterioration and Alliums are rich in antioxidants. The present study was carried out to …

Previous studies showed that lipid peroxidation is a key factor in soybean daddawa
deterioration and Alliums are rich in antioxidants. In the present study, the preservative …

Daddawa is a Hausa name for a fermented product made from seeds of plants such as soya
bean, locust bean, baobab and castor seeds. This product serves as flavour enhancers in …