Micro biological characteristics

Comparative Microbial Assessment of Fermented Lima Bean (Phaseolus lunatus) and Locust Bean (Parkia biglobossa) in Production of Daddawa

Elizabeth Oluremi Farinde, Hezekiah Adekanmi Adeniran & Sumbo Henrietta Abiose · Microbiology Research Journal International · 2014

Aim: Daddawa is a condiment traditionally produced from fermentation of locust bean (Parkia biglobossa).This study is directed at exploitation of lima bean–an underutilized but cultivated legume for production of daddawa analogue-a popular West African food condiment. Microbiolog...