Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds

Journal of Applied Sciences & Environmental Management, Vol. 5, No. 1, June, 2001, pp. 85-91 Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds *Wokoma E. C.; Aziagba, G. C. Department of Microbiology, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria * *Corresponding author Code Number: ja01015 ABSTRACT Dawa dawa condiment was produced by traditional fermentation of African yam bean and soybean seeds. Processed substrates were incubated for 72 hr at room temperature in earthen pots lined with washed fresh banana leaves. Samples of African yam bean dawa dawa (AYBD) were comparatively evaluated with African locust bean dawa dawa (ALBD) sample and two types of soybean dawa dawa samples that were prepared following the procedures used by rural women in Kaduna State (KAFD) and Benue State (BEND). The sensory parameters measured were appearance, aroma, taste, and overall acceptability. KAFD was most significantly (p = 0.05) preferred in appearance and taste with scores of 6.4 and of 8.3 respectively. This was followed by AYBD, ALBD and BEND samples, respectively. The panelists highly and equally accepted all four types. The acceptability scores