Warning: Wrong parameter count for strstr() in /users/0028/jumar/www/public_html/food/sqlfunc.php on line 109
Popoola T.O., Kolapo A., Afolabi O., 2007. Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment. Acta Sci.Pol. Technol. Aliment. 6 (3), 51-59

Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu

Biblioteka Uniwersytetu Przyrodniczego w Poznaniu

Nauka Przyroda Technologie

Thomson Routers Master List

Scopus

Ebsco

Directory of Open Acces Journals

CBR- Open Access Journals in Poland

FOOD SCIENCE CENTRAL

Index Copernicus Journal Master List

Pubmed Medline

Polska Bibliografia Naukowa

Creaive Commons

Creative Commons licence CC BY-NC (Attribution-NonCommercial)
Issue 6 (3) 2007 pp. 51-59

Tope Olukayode Popoola1, Adelodun Kolapo2, Oluwatoyin Afolabi1

University of Agriculture, Abeokuta Nigeria The Polytechnic, Ibadan, Nigeria

Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment

Abstract Soybean daddawa is a popular condiment made by fermenting dehulled seeds of soybean (Glycine max); it is commonly used in soups in the soybean growing areas of Nigeria. Soybean daddawa prepared using three different processing methods (traditionally fermented seeds, seeds fermented with salt (NaCl) and seeds fermented with starter cultures) was evaluated for biochemical changes in ambient storage conditions. The fermented product was assessed for pH, titratable acid, peroxide, free fatty acids, antioxidant capacities as well as water and fat absorption capacities as indices of deterioration. pH of stored samples increased in the alkaline range, titratable acidity of samples also increased with storage. Peroxide values of samples increased significantly from 3.87 meq/kg on first day of storage to 30.73 meq/kg in two weeks on naturally fermented soy daddawa samples. Values obtained for FFA also increased with storage period, while, antioxidant capacity, water and fat absorption capacities decreased drastically with storage. Although, the values obtained for the parameters monitored differed with the methods of processing, the differences were not significant (p > 0.05) however; values obtained at the start of the experiment and after 14 days of storage differed significantly. Most of the biochemical changes in monitored functional properties of the samples became noticeable on the 4th and 6th day of storage. The results are discussed with reference to food safety and shelf--life of the product.
Keywords: soybean daddawa, condiment, deterioration, storage, shelf-life
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue3/volume/5_3_2007.pdf

For citation:

MLA Popoola, Tope Olukayode, et al. "Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment." Acta Sci.Pol. Technol. Aliment. 6.3 (2007): 51-59.
APA Popoola T.O., Kolapo A., Afolabi O. (2007). Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment. Acta Sci.Pol. Technol. Aliment. 6 (3), 51-59
ISO 690 POPOOLA, Tope Olukayode, KOLAPO, Adelodun, AFOLABI, Oluwatoyin. Changes in functional properties as a measure of biochemical deterioration of stored soybean daddawa condiment. Acta Sci.Pol. Technol. Aliment., 2007, 6.3: 51-59.