Biochemical assessment of 'daddawa' food seasoning produced by fermentation of pawpaw {carica papaya) seeds

Pakistan Journal of Nutrition

Volumn 10, Issue 3, 2011, Pages 220-223

  Dakare, M A ^a   Ameh, D A ^b   Agbaji, A S ^a  

^a National Research Institute for Chemical Technology   (Nigeria)

^b AHMADU BELLO UNIVERSITY   (Nigeria)

Author keywords

Carica papaya seed; Daddawa and papaya seed; Fermented pawpaw seed; Food seasoning

Indexed keywords

CALCIUM; ESSENTIAL AMINO ACID; ISOLEUCINE; LEUCINE; MAGNESIUM; OLEIC ACID; OXALIC ACID; PALMITIC ACID; PHENYLALANINE; PHYTIC ACID; SODIUM; STEARIC ACID; TANNIN; TRYPSIN INHIBITOR; VEGETABLE OIL;

AMINO ACID ANALYSIS; ANALYTIC METHOD; ARTICLE; BACILLUS LICHENIFORMIS; BACILLUS PUMILUS; BACILLUS SUBTILIS; BIOCHEMISTRY; CONTROLLED STUDY; DADDAWA; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; MICROBIOLOGICAL EXAMINATION; NONHUMAN; PAPAYA; PAWPAW; PLANT SEED;

ASIMINA TRILOBA; CARICA PAPAYA;

EID: 79955597249     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.220.223     Document Type: Article

References (20)

1. Abu, A.E., 1995. Evaluation of nutrient composition and flavor of daddawa prepared from soyabean (Glycine max. L.) and locust bean (Parkia filicoidea). M.Sc. Thesis A.B.U. Zaria. Nigeria.
2. AOAC, 1980. Official methods of analysis of Association of official analytical chemists. Washington DC.
3. Burns, R.E., 1971. Method for estimation of tannin in grain sorghum. Agronomy journal. 63: 511-512.
4. Chan, H.T., A.H. Ronald, C.S. Tang, E.N. Okazaki and S.M. Ishizaki, 1978. Composition of Papaya seeds J. Food Sci., 43: 255-256.
5. Das, R.P., 1980. Effect of papaya seed on the genital organs and fertility of male rats. Indian J. Exptal Biol., 18: 408-409.
6. Eka, O.U., 1980. Effect of fermentation on the nutritional status of African Locust Beans. Food Chem., 5: SOS-SOS.
7. Farnsworth, M.R., A.S. Bingel, G.A. Cordell, F.A. Crane and H.H.S. Fong, 1975. Potential value of plants as sources of new antifertility agents. J. Pharm. Sci., 64: 534-598.
8. Fetuga, B.L., G.M. Babatunde and V.A. Oyeunga, 1973. Composition and nutritive value of cashew nut to the rat. J. Agric. Food Chem., 22.
9. Gordon, R.E., W.C. Hayes and C.H.N. Pang, 1973. The genus bacillus. Agric. Handbook. (427) U.S. Dept. of Agric. Washinton D.C.
10. Held, J.C. and A.L. Curl, 1944. Papaya products. Fruits Prod. J. American Food Man,. 24: 41.
11. Isaac, R.A. and W.C. Johnson, 1975. Collaborative study of wet and dry techniques for the elemental analysis of plant tissue by the atomic absorption spectrophtometer. J. Assoc. Office. Anal. Chem., 58: 536.
12. Karl, E.W., 1987. Processing, nutrition and utilization of soyabean. ln:soyabean for tropics. Research, production and utilization. Academic press, New York.
13. Mitruka, B.M. and M.J. Bonner, 1976. Methods of detection and identification of bacteria. CRC Press Inc. Cleverland.
14. Ogbadu, L.J. and R.N. Okagbue, 1988. Bacterial fermentation of soyabean for Dadawa production. Appl. Bad. 65: 353-356.
15. Oke, 1969. Chemical studies on some Nigeria foodstuffs. Latum. West Africa J. Biol. Applied Chem., 8: 53-56.
16. Rackis, J.J., W.J. Wolf and E.C. Baker, 1986. Protease inhibitor in plant foods, content and inactivation. ln:Toxicological significance of enzyme inhibitors in food. Friedman M. Ed. Advance in Exph. Med. and Biol. Plenum, NY., pp: 299-347.
17. Spackman, D.H., E.H. Stein and S. Moore, 1958. Automatic recording apparatus for use in the chromatography of amino acids. Analytical Chem., 30: 1190-1191.
18. Smith, C, W. Van Megen Twaalfhoven and C. Hitchcock, 1980. The determination of trypsin inhibitor levels in foodstuffs. J. Sci. Food Agric, 31: 341-350.
19. Subrahmanyan, V.V.R. and K.T. Achaya, 1957. Lesser-known Indian Vegetable fat I. Oleic rich fats. J. Sci. Food Agric,8: 657-662.
20. Wheeler, E.L. and R.E. Ferrel, 1971. A method of phytic acid determination in wheat and wheat fractions. Cereal Chem. 78: 312-320.