Effect of Drying Method on Chemical Properties, Water Activity (aw), and Total Microbial Count of 'Daddawa' Powder from Parkia biglobosa Seeds | Chapter 6 | Food Science and Agriculture: Research Highlights Vol. 4

Drying has been used as a method of reducing post-harvest losses in many agricultural products for a long time. Drying of foods reduces the moisture content to preserve the foods and prolong their storage life. The aim of this study is to evaluate the effect of different drying methods on the chemical properties, water activity (aw), and total microbial count of ‘Daddawa’ powder produced from Parkia biglobosa seeds. The study provided valuable insights into the drying methods that will help in optimising the process of drying fermented ‘daddawa’ vis-à-vis nutritional and other quality properties of the product. The seeds were processed using a slight modification of the traditional method. Fermented seeds (270C for 96h) were divided into four portions, three parts were dried using a cabinet (800C for 24h), oven (800C for 24h) and sun (300C – ambient for 72h), giving samples CB1, OC2 and SD3 respectively. Dried samples were comminuted using an attrition mill and packaged. The fermented (270C for 96h) undried seeds (UA0 - control) were milled into paste and refrigerated (40C) before analysis. Portions of samples CB1, OC2 and SD3 were stored at ambient temperature (24-270C for 3 months). The stored samples were drawn and analysed monthly for water activity (aw) and total microbial count – bacteria and fungi. The samples were subjected to chemical analysis using standard procedures. The data obtained were subjected to analysis of variance using the GenStat Statistical Software (17.1). Results of proximate composition revealed that the moisture content of CB1 (13.04b±0.00), OC2 (12.64bc±0.47) and SD3 (12.03c±0.00) were within the range of flour (10-14%). Protein content showed that SD3 (25.17a±0.09) was significantly (P<0.05) different to the rest samples. The result of the vitamin content of ‘daddawa’ powder shows that SD3 (8.88a±0.00) was highest in vitamin B1, followed by UA0 (8.67a±0.15), with no significant (P<0.05) difference. The results show an array of mineral content, including calcium, potassium, iron, magnesium, phosphorus, zinc, manganese and sodium. The pH value was highest in OC2 (6.9) and SD3 (6.9) and least in CB1 (6.2). The study revealed that cabinet dried samples could be more stable owing to their lowered pH value and colour, thus proving their advantage over the others. Also, both water activity and microbial counts of bacteria and fungi increased with storage time. Significant differences (P<0.05) were observed in L* colour values (degree of lightness from black to white), ranging from 18.17 (OC2) to 28.50 (SD3), indicating varying lightness levels among samples. Overall, ‘daddawa’ powder dried by various methods exhibited better quality in proximate composition than the control. It is recommended that further studies should be carried out to determine the invitro and invivo digestibility of the protein for both the dried and undried (control) samples. Also, to ameliorate losses of nutrients during drying, a lower temperature should be adopted. The findings have implications for optimising drying techniques to preserve nutritional and microbial qualities, making the study relevant for food scientists and technologists working on sustainable food preservation.

 

 

Author(s) Details

Gabriel Anayo Jacob
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Usman Sa’id Haruna
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Esther Eduzor
Department of Food Science and Technology, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Dorothy Oluwatosin Adesanya
Department of Nutrition and Dietetics, School of Science and Technology, Federal Polytechnic Bauchi, Nigeria.

 

Please see the book here :- https://doi.org/10.9734/bpi/fsarh/v4/6346

Cementitious Chemical Properties in Parkia biglobosa Fruit Husk Extract: Unpacking Chemical Content in Indigenous Technology | Chapter 4 | Chemistry and Biochemistry: Research Progress Vol. 2

 One important non-timber forest product derived from Parkia biglobosa fruit husk is the extract used in indigenous building technology. Therefore, water and ethanol extracts of the fruit husk were assessed. Methods used were Sohxlet extraction, solubility tests, fractionation, HPLC, TLC, IR, and phytochemical screening. Water was identified as a more efficient solvent for the extraction of the husk. The average percent yield of extract was 37.77% using water, 30.83% using ethanol and 8.53% using water after ethanol extraction. The storage period (after harvest) of husk did not influence the mass of extract obtained. From the HPLC analyses, there were at least three classes of phenolic glycosides, one class of alkaloids, and two of the same or any two different classes of phenolic acids, flavonols and/or proanthocyanidins observed in the extract. The components of the extract are moderately polar, and associated together in minimum groups of two on TLC plates. A 2:1 mobile phase mixture of ethanol to water produced high R_f of 0.96 and 0.67 in the aqueous extract, and 1.0 in the strong acid fraction. 2:1 ethylacetate /chloroform mobile phase mixture produced the lowest retention factors (0.06) as well as separations. The strong acid fraction had at least three components. the weak acid fraction had four. three in the basic fraction, and four in the neutral fraction. IR spectra-based suspected species included –OH of alcohols and phenols, -NH of amines and amides, C-H of saturated hydrocarbons and aromatics, C=C of alkenes and aromatics, C=O of the carbonyls, and aromatic rings. These are also functional groups associated with polyphenols and alkaloids. The extract contained tannins, flavonoids, anthraquinones, saponins, anthraquinone glycosides and alkaloids identified in phytochemical screening. Some of the components have cementitious character and could be useful in developing mud based building technology.

 

Author (s) Details

 

S.A. Abagale
Department of Applied Chemistry, C. K. Tedam University of Technology and Applied Sciences, Navrongo, Ghana.

 

Please see the book here:-https://doi.org/10.9734/bpi/cbrp/v2/3780