Comparative Amino Acid and Volatile Flavor Profile of Dawadawa Produced from the Seeds of P. biglobosa, G. max and H. sabdariffa

Abstract

A comparative analysis of free amino acid and volatile organic compounds profile of dawadawa produced from the seeds Parkia biglobosa, Glycine max and Hibiscus sabdariffa was evaluated The free amino acid profile were analysed using amino acid analyser while the volatile organic compound profile were analysed using Gas –Chromatography-Mass Spectrometry (GC-MS). Difference was observed in the amino acid profile of the dawadawa with laboratory produced dawadawa recording an increased in the essential amino acid lysine, valine, methionine and leucine while tyrosine been the only non-essential amino acid that slight increased. Aspartic and glutamic acids seems to be the major amino acids in locally produced dawadawa with a value of 9.00 and 17.26 g/100 g protein. Fermentation increased the bioavailability of aspartic acid (9.00 to 9.31 g/100 g protein) while the glutamic acid decreased from 17.26 to 14.38 g/100 g protein after fermentation under laboratory conditions. The locally and laboratory produced dawadawa from G. max, the laboratory produced dawadawa showed increased in the six essential amino acid. The essential amino acid leucine and non-essential amino acids aspartic and glutamic acid are identified as the major amino acids in locally produced dawadawa from locust bean. The locally produced dawadawa from H. sabdariffa had the highest amino acid for lysine, valine glutamic acid and proline while threonine was the same in both local and laboratory produced. The locally and laboratory fermented seeds of P. biglobosa showed several volatile compounds in both dawadawa with locally produced dawadawa having 21 volatile organic compounds while dawadawa produced in the laboratory had 24 volatile organic compounds. The G. max produced dawadawa had 6 esters, 5 amides, 4 acids, 3 alcohols, 2 hydrocarbons and one heterocyclic compound. The volatile organic flavor compounds detected in dawadawa produced from H. sabdariffa seeds include 2 acids class flavor volatile, 1 alcohols, 2 aldehydes, 2 ketones, 2 amides, 4 carbonyl, 8 esters, 8 hydrocarbons and 1 phenol. The free amino acid and volatile profile varied between the laboratory and locally produced dawadawa from the three seeds.