Description
Dawadawa is a traditional West African fermented soy‑bean cake produced by aerobic fermentation of roasted soybeans with salt and water.
Technical
During fermentation, Bacillus subtilis and Bacillus licheniformis secrete proteases and amylases that hydrolyze proteins and starches, releasing amino acids such as glutamic acid and sugars. Lipolysis generates free fatty acids that are esterified into volatile flavor compounds, while the pH is maintained around 4.5–5.0 to inhibit spoilage organisms.
Science
Primary Reaction
Proteolysis and amylolysis of roasted soybeans by Bacillus spp., followed by esterification of free fatty acids into volatile compounds.
Sensory Profile
Aroma ()
earthynuttysavoryumamiroastedsmokycheesytoastybready