Abstract

This study was conducted to assess the performance of three high protein beans (Parkia biglobosa, Glycine max and Treculia 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 of P. biglobosa (49.69%) was not significantly (P>0.01) different from that of G. max (47.39%) but both were significantly higher than that of T. africana (21.28%). On the other hand, T. africana had a significantly higher (P<0.01) carbohydrate content (45.91%) than the other 2 crops.G. max had the highest K (1460 mg/100 g), Na (124 mg/100 g) and Ca (2400 mg/100 g) contents, while T. africana was 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 (P<0.01). The colour and aroma of P. biglobosa was adjudged more acceptable than G. max and T. africana. Generally, the stew prepared using P. biglobosa was more acceptable than those from G.max and T. africana which were considered similar (P>0.01). 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 although P. biglobosa condiment was the most acceptable, similar condiments could be produced using G. max and T. africana beans without much apprehension of its acceptability.

Key words: Proximate composition, mineral composition, functional properties, sensory attributes, condiment.