Evaluation of changes in total amino acids and sugars during natural and controlled fermentation of lima bean into “daddawa”

Abstract

In Nigeria, a popular traditional condiment produced by fermentation of African locust bean is referred to as “Daddawa” in Hausa and “iru” in Yoruba. However, a less utilised legume, the Lima bean can also be used in the production of the condiment. Hence, this research work aims to evaluate the changes in amino acids and sugars during fermentation of lima beans into condiment and carry out sensory evaluation of the final condiment. Lima bean was fermented into “daddawa” by natural fermentation (NF) and also with the use of pure culture of Bacillus subtilis as starter (FBS). The amino acids, reducing sugars and total soluble sugars during the fermentation period were evaluated using standard methods. “Daddawa” samples produced (NF and FBS) were compared organoleptically with the commercial “daddawa” from locust beans. Total essential amino acids (TEAAs) content in NF and FBS were highest at 48 h of fermentation (33.49 and 35.77 g/100 respectively). Reducing sugar increased and attained peak at 24 h of fermentation in both NF and FBS after which it reduced till the end of fermentation period. There was no significant difference (p > 0.05) in total soluble sugar content of NF and FBS at 48 h and 72 h of fermentation. FBS was the most accepted in all the sensory attributes evaluated. In conclusion, lima bean could be fermented into “daddawa” by natural method and also by using pure starter culture. Total essential amino acids, reducing sugars and acceptability of the lima bean “daddawa” were enhanced by fermentation of lima bean with pure starter culture of Bacillus subtilis over the naturally fermented samples.