Effect of Ash, KOH and Millet on the Fermentation of Parkia biglobosa Seeds to Form a Condiment

摘要: Parkia biglobosa seeds were collected from the local market and processed into 'dawadawa', a condiment. The process was followed by adding millet, ash ground potassium hydroxide to determine effect of these on fermentation for six days. food types including, crude protein, fat, carbohydrate, fibre, moisture content determined. Only carbohydrate determined difference. results showed that pH, fat increased during period fermentation, while fibre decreased in content. mean protein 32.43%, (32.43%) pH (7.68) millet treated sample others were, (42.73), (1.86%) (6.53%) KOH-treated CF (3.66%) raw sample,. produced least amount but highest In terms content, rank millet-treated> ash-treated>raw>KOH-treated. It found KOH had negative conversion even though it provided an alkaline medium process. reason people using either due relative cost, is usually preferred.