Abstract Soybean (Glycine max (L.) Merr.) is a non-native and non-staple crop in sub-
Saharan Africa (SSA) with potential to be a commercial crop owing to its wide range of uses …

African locust bean (Parkia biglobosa) was processed to produce afitin, iru and sonru, three
different types of condiment from Benin. Whereas the fermentation of African locust bean to …

Soy-daddawa, a fermented soybean (Glycine max (L.) Merr.) condiment, plays a significant
role in the culinary practice of West Africa. It is essential to understand the microbial …

Previous studies showed that 1% salt improved the organoleptic attributes of traditional
fermented daddawa. Also, Bacillus subtilis as a monoculture starter produced daddawa of …

The seeds of S. indicum, C. melo and C. mannii were subjected to traditional fermentation (a
common way of producing local soup condiments in Nigeria) with the aim of improving the …

The nutritional and antinutritional value of fresh and fermented perah seed were studied.
The colour of fermented perah seed changed from beige into dark brown and strong …

Bacterial community dynamics during soy-daddawa fermentation was investigated using
culture-dependent and PCR-denaturing gradient gel electrophoresis (PCR-DGGE) …

An increased use of fermented soybean (Glycine max L. Merill) as soyiru similar to iru
(daddawa) from Locust beans-Parkia filicoidea will enhance nutrition. Soybeans are …

Soybean daddawa is a popular condiment made by fermenting dehulled seeds of soybean
(Glycine max); it is commonly used in soups in the soybean growing areas of Nigeria …

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 …