Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking

Adelaide G. Mensah-Kufuor

doi:doi:10.11648/j.ijhtm.20170101.11

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Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking

Adelaide G. Mensah-Kufuor

Published in International Journal of Hospitality & Tourism Management (Volume 1, Issue 1)

Received: 28 March 2016 Accepted: 20 April 2016 Published: 26 May 2016

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Abstract

Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.

Published in	International Journal of Hospitality & Tourism Management (Volume 1, Issue 1)
DOI	10.11648/j.ijhtm.20170101.11
Page(s)	1-10
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Dawadawa, Maize, Sorghum, Cassava, Customer

References

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[2]	Wokama, E. C., Aziagba, G. C. (2001). Sensory evaluation of Dawadawa produced by the traditional fermentation of African yam Bean seeds Journals of Applied sciences and environmental manage 5 (1), 85-911.
[3]	Kwaw, E. (2014). Effect of storage temperatures on the survival and growth of pathogens in semi preserved foods. International journal of Nutrition & food science 3 (3), 130-140.
[4]	Audu, A., Oloso, A. O. and Umar, B. (2014). Development of a concentric cylinder: Locust bean dehuller J. of Scientific Research and Development. 6, 1-11.
[5]	Uaboi-Egbenni, A. O., Okolie, D. N., Sobande, P. O., Alao. O., Teniola, O. and Bessong, P. O. (2009). Identification of subdominant lactic acid bacteria in Dawadawa (a soup condiment) and their evolution during laboratory-scale fermention of Parkia Biglobosa. African journal of Biotechnology vol. 8 (25), 241-7248.
[6]	Darkwa, S., Sakyi, E. D., Danso, C., Nana, T. A, Wisdom, K. A. A, (2005). Effect of boiling and roasting on the fermentation of Soyabeans in Dawadawa. International journal of food microbiology 104, 69-82
[7]	www.12th Ed, 2012.spcies.ingredient.com
[8]	www.mccormickforchefs.com/Resources/~/media/McCormick% 20for%20Chefs/Files/MFC_Flavor_Forecast_2015
[9]	Jay, M. J. (1987). Modern food microbiology, Indian 1^st Edition, CBS Publishers and Distributors, Delhi, India.
[10]	www.nigerianfoodtvcom/2013...ofada-stew-ayamase-designer-stew.ht... July 7 2015
[11]	www.spicebaby.com/healthy-super-ingredient-carob-locust-bean-ugba-iru-Dawadawa /. June 20 2015.
[12]	www.slowfood.com/slowfish/pagine/eng/pagina.lasso?_pg=188 June 20 2015
[13]	Osseo-Asare, F. (2007). Fermented grain products of African. Retrieved from Betumi Blog.
[14]	Steinkraus, K. H. (1995). Handbook of indigenous fermented foods. New York; marcel Dekker, Inc. 1995, P. 3
[15]	Henneman, A. (2008). Add a little Spices and Herbs to your life, The University of Nebraska Lincoln, New York: McGraw-Hill, Green Top Publications.
[16]	Mannino, B. (2012). Suprising Health Benefits of Spices, 5^th Edition, U. K: Wales Publications.
[17]	www.cooks.com/recipe/la2wh59c/carob-cake.html June 26 2015.
[18]	Neuman, W. L. (2000). Social Research Methods: Qualitative and Quantitative Approaches. Bosten: Allyn and Bacan.
[19]	Key, J. P. (1997). Research Design in Occupational Education. Oklahoma, Oklahoma State University.
[20]	Sertet, M. B. and Hofnug, A. M. (1997). Qualitative Data Analysis. A Source Book of new Methods. Thousand Oaks: Sage Publications.

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APA Style

Adelaide G. Mensah-Kufuor. (2016). Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. International Journal of Hospitality & Tourism Management, 1(1), 1-10. https://doi.org/10.11648/j.ijhtm.20170101.11

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ACS Style

Adelaide G. Mensah-Kufuor. Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. Int. J. Hosp. Tour. Manag. 2016, 1(1), 1-10. doi: 10.11648/j.ijhtm.20170101.11

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AMA Style

Adelaide G. Mensah-Kufuor. Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. Int J Hosp Tour Manag. 2016;1(1):1-10. doi: 10.11648/j.ijhtm.20170101.11

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@article{10.11648/j.ijhtm.20170101.11,
  author = {Adelaide G. Mensah-Kufuor},
  title = {Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking},
  journal = {International Journal of Hospitality & Tourism Management},
  volume = {1},
  number = {1},
  pages = {1-10},
  doi = {10.11648/j.ijhtm.20170101.11},
  url = {https://doi.org/10.11648/j.ijhtm.20170101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20170101.11},
  abstract = {Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.},
 year = {2016}
}

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TY  - JOUR
T1  - Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking
AU  - Adelaide G. Mensah-Kufuor
Y1  - 2016/05/26
PY  - 2016
N1  - https://doi.org/10.11648/j.ijhtm.20170101.11
DO  - 10.11648/j.ijhtm.20170101.11
T2  - International Journal of Hospitality & Tourism Management
JF  - International Journal of Hospitality & Tourism Management
JO  - International Journal of Hospitality & Tourism Management
SP  - 1
EP  - 10
PB  - Science Publishing Group
SN  - 2640-1800
UR  - https://doi.org/10.11648/j.ijhtm.20170101.11
AB  - Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.
VL  - 1
IS  - 1
ER  -

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Author Information

Adelaide G. Mensah-Kufuor

Hotel Catering & Institutional Management, Accra Polytechnic, Accra, Ghana

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Plain Text BibTeX RIS

APA Style

Adelaide G. Mensah-Kufuor. (2016). Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. International Journal of Hospitality & Tourism Management, 1(1), 1-10. https://doi.org/10.11648/j.ijhtm.20170101.11

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ACS Style

Adelaide G. Mensah-Kufuor. Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. Int. J. Hosp. Tour. Manag. 2016, 1(1), 1-10. doi: 10.11648/j.ijhtm.20170101.11

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AMA Style

Adelaide G. Mensah-Kufuor. Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking. Int J Hosp Tour Manag. 2016;1(1):1-10. doi: 10.11648/j.ijhtm.20170101.11

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@article{10.11648/j.ijhtm.20170101.11,
  author = {Adelaide G. Mensah-Kufuor},
  title = {Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking},
  journal = {International Journal of Hospitality & Tourism Management},
  volume = {1},
  number = {1},
  pages = {1-10},
  doi = {10.11648/j.ijhtm.20170101.11},
  url = {https://doi.org/10.11648/j.ijhtm.20170101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20170101.11},
  abstract = {Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Assessing the Effect of Dawadawa Stored Under Different Temperature Regimes in Cooking
AU  - Adelaide G. Mensah-Kufuor
Y1  - 2016/05/26
PY  - 2016
N1  - https://doi.org/10.11648/j.ijhtm.20170101.11
DO  - 10.11648/j.ijhtm.20170101.11
T2  - International Journal of Hospitality & Tourism Management
JF  - International Journal of Hospitality & Tourism Management
JO  - International Journal of Hospitality & Tourism Management
SP  - 1
EP  - 10
PB  - Science Publishing Group
SN  - 2640-1800
UR  - https://doi.org/10.11648/j.ijhtm.20170101.11
AB  - Most Africans in general and Ghanaians to be specific have ignored their healthy and nutritious local meals and additives for foreign ones. These have become a major worry to many health practitioners and nutritionists. The research therefore considers the intricacies of understanding the various storage effects of Dawadawa in effective cooking. Exploratory research design was employed in this study to investigate consumer preferences for the different recipes for Dawadawa. This allowed the comparison of the dishes which gave additional explanation compared to the analysis t the analysis based only on individual dishes. Two samples of Dawadawa, 25g of each, were used to prepare and cook the Dafaduka, a one pot rice dish and Ayoyo Soup in order to ascertain consumers’ preference of the flavour and taste of the Dawadawa samples. A panel of 30 HCIM students sampled the dishes for aroma, taste and overall acceptability and stated their response on a sensory evaluation form. The comparison of the two Dawadawa samples for Dafaduka and Ayoyo as certains that whole fresh Dawadawa under room temperature is most preferred by consumers when used for Ayoyo soup than whole fresh Dawadawa refrigerated or room temperatured and used for Dafaduka. Again, the study establishes that refrigerated Soyabean Dawadawa is preferred when used for Dafaduka than the refrigerated or room temperature Soyabean Dawadawa used for Ayoyo soup.
VL  - 1
IS  - 1
ER  -

Copy | Download