Microbial diversity and probiotic potential of traditionally fermented African locust bean condiment (Dawadawa) from Kogi State, Nigeria
DOI:
https://doi.org/10.31989/bchd.v8i12.1847Rezumat
Background: Dawadawa, a protein-rich condiment from African locust bean (Parkia biglobosa), remains poorly characterized in North-Central Nigeria despite widespread consumption and traditional claims of health benefits.
Objectives: This study investigated the microbial diversity, probiotic potential, and safety profile of traditionally fermented Dawadawa from Kogi State, Nigeria.
Methods: Thirty Dawadawa samples were collected from Anyigba, Dekina, and Ankpa local government areas. Comprehensive microbiological characterization used culture-dependent methods, biochemical identification, and 16S rRNA gene sequencing. Probiotic attributes, including gastric acid tolerance, bile salt resistance, cell surface hydrophobicity, and adhesion capacity, were evaluated. Antimicrobial activity and safety assessments were performed using standardized protocols.
Results: Total viable counts ranged from 7.42 to 8.91 log CFU/g, with lactic acid bacteria (LAB) dominating at 7.15-8.34 log CFU/g. Sixteen bacterial species were identified, with Bacillus subtilis (47%) and Lactobacillus plantarum (23%) predominating. Selected LAB isolates demonstrated gastric acid tolerance of 73-89% at pH 3.0, bile salt tolerance of 68-84% at 0.3% oxgall, and strong adhesion to intestinal epithelial cells (2.8-8.4 CFU/cell). Antimicrobial assays revealed inhibition zones of 12-24 mm against pathogenic indicators. All samples were negative for Salmonella and Listeria monocytogenes and showed no acquired antibiotic resistance.
Conclusion: Dawadawa from Kogi State harbors diverse beneficial microorganisms with significant probiotic potential, supporting its development as a functional food and source of indigenous probiotic strains. This study represents the first comprehensive probiotic characterization of Dawadawa from North-Central Nigeria, identifying indigenous L. plantarum strains with exceptional functional properties suitable for probiotic development.
Keywords: Dawadawa, Parkia biglobosa, lactic acid bacteria, probiotic potential, fermented condiment, functional food, Nigerian indigenous food
Descărcări
Publicat
Număr
Secțiune
Licență
Copyright (c) 2025 Abdulbasit Anoze Aliyu, Momoh Theophilus Boniface, Egbeja Tsobaza Idris, Agah Dorathy, Iyeh Peter, Sulaiman Muhammed Saleh, Alfa Muhammed Salisu, Okala Yunusa Yusufu, Amodu Salisu Ameh, Okeme Ukwumonu Patrick, Idris Mustapha Omenesa, Zakari David Adeiza, Inah Blessing Mabeh, Abiodun Sunday Olusegun, Ebere Adaeze Onyebueke, Azeez Zainab, Musa Oiza Aishat, Yabefa Jeremiah Akpodoitei, Suleiman Mohammed Salisu, Godwin Amoka Audu, Adefila Adebimpe Moyosore, Joseph Abraham-Oyiguh
Această lucrare este licențiată în temeiul Creative Commons Attribution 4.0 International License.
Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.
This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.
By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.