The
methods employed in the manufacture of fermented condiment differ from one
region to another because these progresses are based on traditional system,
some of which are summarized in table 2. A basic scheme of vegetable
fermentation for production o condiments is depicted in figure 1. According to
local custom, climate, condition and the type of substances used, specific
process variation occur. In general, fermentation takes place under appropriate
growth and activity of the microorganisms.
Traditionally, raw beans are cooked
for upward of 12hrs in excess water until they a re very soft to allow for hand
de hulling. The length of time of cooking depends
on the strength of the tater
on the de-hulling efficiency of the
seeds. Parkia bigobos can be cooked for 8-12hours ( Oyewole and Odunfa, 1990),
though prosopis Africana can be cooked
for 5-6hours (Achi, 1992). Boiling in 0.1m Na2Co3 reduces
the cooking time to 4hrs and increases the de-hulling efficiency to 89% (Achi
and Okereka, 1999). While Telfair seeds require minor cooking for 30 to 60mins,
citurllus vulgaris and castor seeds are de-shelled before cooking.
At present, most de-hulling processes
rely on the tedious method of hand separation. Abrasive de-hulling of dry beans
of Parkia or Prosopis is not possible because of the strong adherence of hulls
to the seeds. Nevertheless as a techniques for effecting reduction in cooking
time (Yabo et al., 2000). Boiling in excess water serves not only the purpose
of partial cooking, but facilitates microbial penetration and human digestion.
The butter and beany taste of soybean
disappears in less than 15mins at 90oc (Nout et al., 1985). After cooking and
de-hulling processes have been completed, the cotylesdons are prepared for
mentation. For some seeds, such as African oil bean (pentaclethra macrophylla),
the cotyledons may be boiled again from be added to aid-softening of the
cotyledons (Odunfa, 1985c; Ikenebomeh, et al, 1986).
FLOW CHART OF CONDIMENT PRODUCTION - PROCESSES
Raw Locust Beans
Dehulling
Boiling in retort for
1h
Draining and cooking
(40oc)
Inoculation - (Dehydrated B.
Subtillis spores)
Spreading on
stainless steal tray lines with sterilized absorbents paper
Covering with sheets
of waxed paper
Incubation (35oc)
Mixing with Nacl (7%
w/w)
Drying in a vacuum
Packaging
Dawadawa
READ MORE INFORMATION