Effects of Processing Methods on the Nutritional Quality of ‘dawadawan Botso’ (a Condiment) Produced from Cassia Sieberiana Seeds

The effects of processing methods on the nutritional quality of dawadawan botso (DDB) produced from the seeds of Cassia sieberiana was undertaken. The dehulled fermented product had the highest microbial standard count of 47.0 ± 3.5 x 10 CFU/g while those from undehulled seeds had 23.0 ± 5.7 x 10 CFU/g. The result of microbial analysis revealed the presence of Bacillus subtilis, Pediococcus damnosus and Acinetobacter calcoaceticus as the predominant organisms associated with DDB. The proximate and mineral analysis revealed that DDB produced from dehulled seeds had the highest carbohydrate and crude protein contents of 69.81 and 12.69% respectively. Sodium and potassium are the major minerals in DDB with 1750.00 and 2000 mg/kg respectively. Result of amino acid analysis showed that fermentation increased the quantity of all amino acids and non essential amino acids particularly leucine and phenylalanine with 1.92 and 1.27 g/ 100 g protein while, aspartic and glutamic acids recorded the highest increase after fermentation with 1.34 g/ 100 g protein each. Glutamic, aspartic acids and leucine are the major amino acids in the unfermented seeds. Fermentation decreased the contents of tannin, cyanide and phytate significantly (P<0.05). The results of this study suggest that seeds of C. sieberiana could be exploited as a source of raw material for the production of DDB and dehulling and fermention improves the quality of the product.