Welcome to IJSDR UGC CARE norms ugc approved journal norms IJRTI Research Journal | ISSN : 2455-2631
IJSDR
INTERNATIONAL JOURNAL OF SCIENTIFIC DEVELOPMENT AND RESEARCH
International Peer Reviewed & Refereed Journals, Open Access Journal
ISSN Approved Journal No: 2455-2631 | Impact factor: 8.15 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.15 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)

Issue: November 2022

Volume 7 | Issue 11

Impact factor: 8.15

Click Here For more Info

Imp Links for Author
Imp Links for Reviewer
Research Area
Subscribe IJSDR
Visitor Counter

Copyright Infringement Claims
Indexing Partner
Published Paper Details
Paper Title: Comparative analysis of two production methods of Daddawa base on traditional softening agents (Kanwa and dalang)
Authors Name: Doumta Charles Falang , Bebbe Fadimatou , Ngangoum Eric Serge
Unique Id: IJSDR2211142
Published In: Volume 7 Issue 11, November-2022
Abstract: Daddawa is a traditional condiment obtained by cooking and fermentation of African locust bean seeds (Parkia biglobosa Benth). The cooking process is very long (12-48 h), very difficult and time consuming. Putting in place a rapid and standard method of cooking by study the softening parameters (amount of alkali, introduction time of alkali in cooking liquid) at 96°C would perform his production. In the aim to evaluate the specific softening time, the studies of some softening parameters, the fermentation time and the physicochemical characterization of daddada produced by using dalang and kanwa as softening agent were realized. From these studies it was noted that dalang at the level of 0.75% (W/W) and kanwa at the level of 1% (W/W), introduced after 60 min of cooking facilitates the softening and permits to reduce the cooking time. The maximum of dehulling (100%) was obtained after 3 h. In this case, standardization process of softening is possible by using 48 h of soaking; 0.75% of dalang or 1% of kanwa; 60 min introduction time of alkali. These specifics parameters have contributed to reduce the specific softening time at 3 h. After three days of fermentation, the results in proteins and carbohydrates digestibility and mineral elements were good when dalang is used as softening agent. When kanwa is used proteins, lipid, carbohydrates and energy are important than in dalang solution. In general there is no significant difference in the softening methods when dalang or kanwa is used. But the physicochemical parameters are significantly difference (p≤5%)
Keywords: Kanwa, dalang; dehulling, Parkia biglobosa seeds, softening parameters, specific softening time.
Cite Article: "Comparative analysis of two production methods of Daddawa base on traditional softening agents (Kanwa and dalang)", International Journal of Science & Engineering Development Research (www.ijsdr.org), ISSN:2455-2631, Vol.7, Issue 11, page no.973 - 983, November-2022, Available :http://www.ijsdr.org/papers/IJSDR2211142.pdf
Downloads: 000150694
Publication Details: Published Paper ID: IJSDR2211142
Registration ID:202694
Published In: Volume 7 Issue 11, November-2022
DOI (Digital Object Identifier):
Page No: 973 - 983
Publisher: IJSDR | www.ijsdr.org
ISSN Number: 2455-2631

Click Here to Download This Article

Article Preview

Click here for Article Preview







Major Indexing from www.ijsdr.org
Google Scholar ResearcherID Thomson Reuters Mendeley : reference manager Academia.edu
arXiv.org : cornell university library Research Gate CiteSeerX DOAJ : Directory of Open Access Journals
DRJI Index Copernicus International Scribd DocStoc

Track Paper
Important Links
Conference Proposal
ISSN
DOI (A digital object identifier)


Providing A digital object identifier by DOI
How to GET DOI and Hard Copy Related
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Creative Commons License
This material is Open Knowledge
This material is Open Data
This material is Open Content
Social Media
IJSDR

Indexing Partner