OPTIMIZATION OF AFRICAN LOCUST BEAN (‘DADDAWA’) PRODUCTION USING RESPONSE SURFACE METHODOLOGY
1Nafisa M.N.; 2Abdulfatai K.; Orukotan A.A.; and 3*Idris S.
1,2,3 Department of Microbiology, Faculty of Pure and Applied Sciences, Kaduna State University
Corresponding Author: nafisamnasir647@gmail.com
ABSTRACT
This study focused on optimizing the production of ‘Daddawa’, a fermented African locust bean product, using Response Surface Methodology (RSM). Fresh African locust bean seeds were procured from Central Market, Kaduna Metropolis. Bacillus subtilis, the fermenting organism, was isolated from traditionally fermented products (‘Ogi’ and ‘Daddawa’) and identified through conventional biochemical tests and 16S rDNA sequence analysis. The processing of the seeds followed traditional methods with slight modifications: glassware was used as fermentation vessels, and aluminum foil replaced traditional materials such as sacks, calabashes, and leaves. Fermentation was carried out in 100 mL beakers.
Three variables—locust bean weight, fermentation duration, and inoculum volume—were varied according to a Central Composite Design (CCD) generated using Design Expert software. The percentage protein content of the produced ‘Daddawa’ was used as the response variable for optimization. The process was optimized using B. subtilis, achieving a protein yield of 98 ± 0.20%. Optimal conditions included 50 g of locust beans, a 5-day fermentation period, and 0.6 mL of inoculum.
The proximate composition of the optimized product showed higher nutritional values compared to the unoptimized version. Additionally, the optimization process led to an 18–20% improvement in yield over traditional methods. These findings underscore the value of RSM in bioprocess optimization, offering standardized parameters, enhanced yield, and a scientific basis for the industrial-scale production of this indigenous food.
