Isolation and Identification of Microorganisms Encountered in Traditional Fermentation of Soya Beans and Roselle seeds for the production of Food Tasty condiment (Dawadawa)

Study on isolation and identification of microorganisms encountered in traditional fermentation of Soya Beans and Roselle seeds for the production of Dawadawa was carried out, using standard microbiological and biochemical methods. The organisms identified are from genera Bacillus, Kurthia, Staphylococcus, Listeria and Micrococcus. Yeast and fungi were also isolated. Hazard and critical control point (HACCP) at each stage during fermentation was determined, washed seeds and water used for washing was found to have high number of microorganisms. Microbial fermentation increased the bioavailability of nutrients in the condiments produced from the seeds of G. max and H. sabdariffa