Preservative Efficacy of Aqueous and Ethanolic Extracts of Leek (Allium ampeloprasum L.) on Soybean Daddawa- A Condiment
- April 6, 2019
- Posted by: RSIS
- Categories: Botany and Microbiology, Microbiology
International Journal of Research and Scientific Innovation (IJRSI) | Volume VI, Issue III, March 2019 | ISSN 2321–2705
Adelodun L.Kolapo1, Temitope O.S.Popoola2
1Biological Sciences Department, Augustine University, Ilara-Epe, Lagos State, Nigeria
2Microbiology Department, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
Abstract: – Previous studies showed that lipid peroxidation is a key factor in soybean daddawa deterioration and Alliums are rich in antioxidants. In the present study, the preservative efficacies of aqueous and ethanolic extracts of Leek (Allium ampeloprasum L.) on stored soybean daddawa compared to Sodium Chloride (NaCl) was investigated. Soybean (Glycine max (L). Merr.)seeds fermented into soybean daddawa was preserved with both extracts (at 3, 5 and 7% concentration) and NaCl (at the concentrations of 0, 3 and 5%). The samples stored at 30±20C for up to 14 days were analysed for peroxide value (POV), free fatty acid (FFA), pH, titratable acidity (TTA), water absorption capacity (WAC) and fat absorption capacity (FAC). Solvent used in extraction did not have significant (P>0.05) effect on all the storage indices. Extracts of Leek significantly (P<0.05) lowered the POV, FFA and TTA generated in stored daddawa. The pH of all the stored soybean daddawa samples did not change significantly (P>0.05), except those treated with ethanolic extract which reduced pH values from 8.08 – 8.60 to 5.70 – 6.70. Both tested extracts lowered the WAC significantly (P<0.05) while the FAC of treated soybeandaddawa was not significantly affected compared to those treated with NaCl. Results of the present study suggest better antioxidant activities of leek extract over NaCl which is commonly employed in soybean daddawa preservation. This advantage coupled with the medicinal value of leek will probably qualify it as a virile alternative for soybean ddadawa preservation.
Keywords: Antioxidant, condiment, Leek, NaCl, peroxidation preservation and soybean daddawa.
I. INTRODUCTION
Spices and condiments are an important part of human history and nutrition and have played an important role in the development of most cultures around the world(Garcıa-Casal et. al. 2016). In West Africa manyBacillus fermented legume products are used as condiments and sources of dietary protein and minerals. The prominent ones include Dawadawa/Daddawa and Ogiri (Adedeji et al., 2017), Soybean daddawa (Popoola and Akueshi, 1985, Omafuvbe et al., 2000; Kolapo et al., 2007 a,b) and Ugba (Okorie and Olasupo (2013).
