Microbial diversity and probiotic potential of traditionally fermented African locust bean condiment (Dawadawa) from Kogi State, Nigeria

作者

  • Abdulbasit Aliyu
  • Momoh Boniface
  • Egbeja Idris
  • Agah Dorathy
  • Iyeh Peter
  • Sulaiman Saleh
  • Alfa Salisu
  • Okala Yusufu
  • Amodu Ameh
  • Okeme Patrick
  • Idris Omenesa
  • Zakari David Adeiza
  • Inah Mabeh
  • Abiodun Olusegun
  • Ebere Onyebueke
  • Azeez Zainab
  • Musa Aishat
  • Yabefa Akpodoitei
  • Suleiman Salisu
  • Godwin Audu
  • Adefila Moyosore
  • Joseph Abraham-Oyiguh

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https://doi.org/10.31989/bchd.v8i12.1847

摘要

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



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已出版

2025-12-02

期次

卷 8 期 12 (2025): December 2025

栏目

Research Articles

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