Microorganisms Associated with the Traditional Fermentation of African Locust Beans for the Production Tasty Food Condiment (Dawadawa)

Abstract:

Microorganisms associated with the traditional fermentation of African locust beans for the production Tasty Food Condiment (Dawadawa) was carried out. The organisms involved in the fermentation of the seeds were determined by standard microbiological and biochemical methods. The organisms identified are from genera Bacillus, Kurthia, Staphylococcus, Listeria and Micrococcus. Hazard and critical control point (HACCP) at each stage during fermentation was determined, washed seeds and water used for washing was found to have high number of microorganisms. Microbial fermentation increased the bioavailability of nutrients in the condiments produced from the seeds of P.biglobosa. African locust bean is a good source of protein and can be used as a Tasty Food Condiment (Dawadawa).