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Issue: November 2022

Volume 7 | Issue 11

Impact factor: 8.15

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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

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