Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking
International Journal of Hospitality & Tourism Management
Volume 1, Issue 1, December 2017, Pages: 1-10
Received: Mar. 28, 2016;
Accepted: Apr. 20, 2016;
Published: May 26, 2016
Views 3728 Downloads 184
Adelaide G. Mensah-Kufuor, Hotel Catering & Institutional Management, Accra Polytechnic, Accra, Ghana
Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.
Adelaide G. Mensah-Kufuor,
Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking, International Journal of Hospitality & Tourism Management.
Vol. 1, No. 1,
2017, pp. 1-10.
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Muntala, J. (2014). Ghana web Dawadawa: An alternative spice for Maggie cube.
Wokama, E. C., Aziagba, G. C. (2001). Sensory evaluation of Dawadawa produced by the traditional fermentation of African yam Bean seeds Journals of Applied sciences and environmental manage 5 (1), 85-911.
Kwaw, E. (2014). Effect of storage temperatures on the survival and growth of pathogens in semi preserved foods. International journal of Nutrition & food science 3 (3), 130-140.
Audu, A., Oloso, A. O. and Umar, B. (2014). Development of a concentric cylinder: Locust bean dehuller J. of Scientific Research and Development. 6, 1-11.
Uaboi-Egbenni, A. O., Okolie, D. N., Sobande, P. O., Alao. O., Teniola, O. and Bessong, P. O. (2009). Identification of subdominant lactic acid bacteria in Dawadawa (a soup condiment) and their evolution during laboratory-scale fermention of Parkia Biglobosa. African journal of Biotechnology vol. 8 (25), 241-7248.
Darkwa, S., Sakyi, E. D., Danso, C., Nana, T. A, Wisdom, K. A. A, (2005). Effect of boiling and roasting on the fermentation of Soyabeans in Dawadawa. International journal of food microbiology 104, 69-82
www.12th Ed, 2012.spcies.ingredient.com
Jay, M. J. (1987). Modern food microbiology, Indian 1st Edition, CBS Publishers and Distributors, Delhi, India.
www.nigerianfoodtvcom/2013...ofada-stew-ayamase-designer-stew.ht... July 7 2015
www.spicebaby.com/healthy-super-ingredient-carob-locust-bean-ugba-iru-Dawadawa /. June 20 2015.
www.slowfood.com/slowfish/pagine/eng/pagina.lasso?_pg=188 June 20 2015
Osseo-Asare, F. (2007). Fermented grain products of African. Retrieved from Betumi Blog.
Steinkraus, K. H. (1995). Handbook of indigenous fermented foods. New York; marcel Dekker, Inc. 1995, P. 3
Henneman, A. (2008). Add a little Spices and Herbs to your life, The University of Nebraska Lincoln, New York: McGraw-Hill, Green Top Publications.
Mannino, B. (2012). Suprising Health Benefits of Spices, 5th Edition, U. K: Wales Publications.
www.cooks.com/recipe/la2wh59c/carob-cake.html June 26 2015.
Neuman, W. L. (2000). Social Research Methods: Qualitative and Quantitative Approaches. Bosten: Allyn and Bacan.
Key, J. P. (1997). Research Design in Occupational Education. Oklahoma, Oklahoma State University.
Sertet, M. B. and Hofnug, A. M. (1997). Qualitative Data Analysis. A Source Book of new Methods. Thousand Oaks: Sage Publications.