Dawa dawa

1. DAWADAWA
Suji Edwar 21118011
Hanifah hasuri 21118003
Siti Zulaeha 21117029

2. History
Traditional fermented foods (TFF) are an important part
of the diet in Africa, but very little was known about the
microbiology or the chemistry of the processes.
The importance of fermented foods in the African food
culture is as follows:
 Provide variety in the flavor of existing staples basically
cereals and root crops
 Serve as a cheap way of preservation
 Enhance the nutritional quality and digestibility of the
raw food materials
 Some foods that are normally inedible are made edible by
fermentation
(Tamang and Kailasapathy, 2010)

3. Introduction
• Dawadawa or Iru is food condiment
produced from the African locust beans
by fermentation process.
• Dawadawa is the most important food
condiment in many countries of West
and Central Africa.
• The condiment is used to enhance the
flavor of many dishes including soups
and sauces.
• Dawadawa is still made in traditional
ways with success depending upon the
observance of good manufacturing
practices and control of environmental
conditions during the manufacturing
phase (Achi, 2005)
(Sarkar and Nout, 2015)

4. African locust bean
(Parkia filicoidea Welw)
is a legume plant that has
many benefits and is
widespread in Africa.

5. Nutritional
Composition
ofRawand
Fermented
African
Locust
Beans

6. Health Benefits of
Dawadawa
1. The fermented locust bean seed is used in
controlling diabetes and cholesterol level.
2. It helps to promote good sight and aids
digestion.
3. It is used for treating stroke and
hypertension.
4. The water and alcoholic extracts of
fermented locust bean is used to reduce
blood sugar.
5. It is used in the management of bacterial
infections.
6. The locust bean contains tannins, which is
often recommended for the treatment of
diarrhoea.

7. Fermentasi
Dawadawa
• Tradisional:
• Kacang Locust
dimasak selama
kurang lebih 12
jam untuk
menghilangkan air
dan
mempermudah
pengelupasan
• Metode
preservasi: garam,
sun dry,
dipanggang

8. Fermentasi
Dawadawa
• Tradisional:
• Penambahan starter
aditif (Ikpiru dan
Yanyanku) untuk
fermentasi
• Dehulling masih
menggunakan
tangan dan air yang
banyak
• Pengeringan
menggunakan
cahaya matahari
Reddy et al., 2018

9. Fermentasi Dawadawa (Starter)

10. Profil Citarasa Dawadawa
• Aldehid, keton, asam : aroma aktif
• Dimetilsulfida : panggang
• 2-methoxyphenol : asap (smoke)
• Nonanal : lemak
• Decanal : soapy, waxy
• 3-octanone : aroma jamur
• Glutamat : Penguat citarasa (Dihasilkan oleh strain Bacillus)
Beaumont, 2000

11. Modified Procedure
 laborious
 energy- and time-consuming
1) The African locust beans whose
seeds are used to make
dawadawa grow in the wild
2) The seeds are produced
seasonally
3) Long hours are used in hunting
for seeds
4) There is the risk in climbing trees
for seeds
 procedures are based on
traditional
knowledge and experience
 reduces processing time and
energy requirements
 Boiling in 0.1 M Na2CO3
reduces the cooking time to 4
h and increases the de-
hulling efficiency to 89%
 environmental
conditions
 type of substrates
used
 local tradition
variations in product
quality
Traditional Procedure
Dawadawa Production Modification

12. Methods of processing locust bean into fermented type in south western
Nigeria
 Ajibode method (traditional methods)
 Removing the yellow pulp by soaking the pulp - coated seeds for 30 minutes
 Drying washed seeds in sun for 6 hours
 Soaking (again) in water for 10 minutes and pounded in mortar with little coarse
sand
 Washing after pounding
 Dehulling (soaking the seeds in water for 10-12 hours)
 Cooking for 8 hours with addition of wood ash
 Washing follows dehulling
 Adding of potash (K2CO3)
 Parboiled for 30 minutes
 Packing and keeping in a warm cupboard for fermentation
 Saki method
 No addition of wood ash during cooking
 Parboiling is done for 35 minutes with addition of potash
 FRIN method
 Pre-hulling cooking is done for 6 hours
 Parboiling of cotyledons is done for 45 minutes

13.  Improved method
 Pre-cooking of seeds for 8-10 minutes before pulp removal
 De-pulped seeds are soaked in water for 72 – 96 hours
 Washed and cooked for 3 hours without wood ash before dehulling
 Parboiling of cotyledons takes 30 minutes before being fermented
 Steam method
 No direct cooking of seeds in water
 Steaming the seeds for four and half hours
 The steamed seeds are dehulled by pounding in a rough- surfaced
mortar without any addition of coarse sand
 Parboiling follows for 30 minutes without addition of potash
 The clean beans or cotyledons are fermented for 72 hours
 Control method
 The same procedure as in the Saki method
 No chemical substance or preservative is added during processing

14. Traditional Production Modern Production

15. Soybeans for producing
dawadawa
Women in Agriculture and
Development (WIAD)
Food Research Institute (FRI)
1) rich in proteins, fat, minerals and vitamins
2) easy to grow
3) obtained all year round
4) processed into dawadawa which has been
found to be acceptable to consumers
Sadiku, 2010

16. • Achi, O. K. 2005. Traditional fermented protein condiments in Nigeria. African
Journal of biotechnology 4: 1612-1621
• Beaumont, M. 2002. Flavouring Composition Prepared by Fermentation with
Bacillus spp. Int. J. Food. Microbiol, 75.
• Botcway. 2018. 7 Healthy benefits of Locust Bean (Dawadawa). Diakses pada 13
Maret 2019. http://thechronicle.com.gh/index.php/2018/04/30/7-healthy-benefits-
of-locust-bean-dawadawa/
• Odebunmi, E.O.; Oluwaniyi O. O. and Bashiru M.O. 2010. Comparative
Proximate Analysis of some Food Condiments. Journal of Applied Sciences
Research 6(3): 272-274.
• P Charles, Nielsen DS, Azokpota P, Ouoba LII, Awua WKA, Thorsen L,
Hounhouigan JD, Jensen JS, Debrah KT, Diawara B, and Jakobsen M 2009.
Review: The microbiology of alkaline-fermentation of indigenous seeds used as
food condiments in Africa and Asia Critical Reviews in Microbiology, 35(2): 139–
156
• Reddy, N. R. Merle, D. P., Salunkhe, D. K. 2018. Legume-Based Fermented
Foods. CRC Press, Boca Raton
• Sarkar, P. K and Nout, M.J. 2015. Handbook of Indegenous foods involving
alkaline fermentation. CRC Press.
• Simonyan, K.J. 2012. African Locust Bean Seed Processing: Prospects, Status and
Challenges. xiii: 100 pp. ISBN 978-978-923-050-5
References

17. TERIMA KASIH