Comparative assessment of the performance of Parkia biglobosa, Glycine max and Treculia africana in the production of a local condiment (dawadawa) in Ghana

摘要

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa,Glycine maxandTreculia africana) in dawadawa (fermented condiment) production. The beans of the crops were boiled for an hour and then fermented for 72 h. Standard procedures were used to assess the proximate, mineral and functional properties of the resultant condiments. Sensory evaluation was also conducted. The results showed that the protein content ofP. biglobosa(49.69%) was not significantly (P0.01) different from that ofG. max(47.39%) but both were significantly higher than that ofT. africana(21.28%). On the other hand,T. africanahad a significantly higher (P0.01) carbohydrate content (45.91%) than the other 2 crops.G. maxhad the highest K (1460 mg/100 g), Na (124 mg/100 g) and Ca (2400 mg/100 g) contents, whileT. africanawas highest in Mg (816 mg/100 g) and P (424 mg/100 g). As regards water absorption capacities, no significant differences were observed between the crops. However, the oil absorption capacities of the condiments differed significantly from each other (P0.01). The colour and aroma ofP. biglobosawas adjudged more acceptable thanG. maxandT. africana. Generally, the stew prepared usingP. biglobosawas more acceptable than those fromG.maxandT. africanawhich were considered similar (P0.01). The results showed that aroma of the condiment was the most important predictor (R2=0.84) of overall acceptability. The results of this study indicate that althoughP. biglobosacondiment was the most acceptable, similar condiments could be produced usingG. maxandT. africanabeans without much apprehension of its acceptability.