Dawadawa processing (Parkia biglobosa)

INTRODUCTION
Parkia biglobosa, also known as the African locust bean or "dawadawa tree", is a perennial deciduous tree of the Fabaceae family. It is found in a wide range of environments in Africa and is primarily grown for its pods that contain both a sweet pulp and valuable seeds. Where the tree is grown, the crushing and fermenting of these seeds constitutes an important economic activity. Various parts of the locust bean tree are used for medicinal purposes. As a standing tree, locust bean may have a positive effect on the yield of other nearby crops.
DAWADAWA PROCESSING
To make dadadawa, the locust beans (dori), as it is called among the Dagombas, are first boiled for at least 24 hours. Water must be added frequently. The cooked beans -still quite firm- are then mixed with wood ash and pounded and washed several times to remove the seed-coats. The beans are boiled for another 3-4 hours until they become softer, and are then spread in a large flat basket, covered with leaves and allowed to ferment for two days.
On the third day, the bean mass is transferred to a deep bowl and allowed to ferment for another 24 hours. It is then spread out again in the large flat basket and partially dried in the sun for several hours, before it is pounded with mortar and pestle into a paste and formed by hand into balls or wafers. After the dawadawa has been dried thoroughly in the sun, it has very good keeping qualities. It can be stored in earthenware pots for up to two years, according to the women who make and use it. This entire dawadawa production process, as observed in northern Ghana, requires about six days.
BENEFITS
Locust bean, commonly referred to as kpaligu by Dagombas, and, ‘dawa dawa’ by most of the other tribes in Ghana, is a local seasoning or condiment used in soups and stews. A very popular soup ingredient, globally, it is referred to as African locust bean with the botanical name as Parkia biglobosa.
It can be found in a wide range of environments in Africa and is primarily grown for its pods that contain both a sweet pulp and valuable seeds.
The yellow pulp, which contains the seeds, is naturally sweet “and is processed into a valuable carbohydrate food known as dori koko and dadadawa among the Dagomba's and other tribes respectively.
The most valuable parts of the locust bean are high in lipid (29%), protein (35%), carbohydrate (16%), and is a good source of fat and calcium for rural dwellers.
The seed is first cooked to remove the seed coat and then fermented to produce the desired result. When it is fermented, the Yoruba have a way of getting two types from it, the mashed type and the loose or free type, and they are used for different types of soups, but for the same purpose.

1. The fermented locust bean seed is used in controlling diabetes and cholesterol level.

2. It helps to promote good sight and aids digestion.

3. It is used for treating stroke and hypertension.

4. The water and alcoholic extracts of fermented locust bean is used to reduce blood sugar.

5. It is used in the management of bacterial infections.

6. The locust bean contains tannins, which is often recommended for the treatment of diarrhoea.

7. It is a potential benefit for enhancing weight loss.

8. The crushed bark of the locust bean tree has also been revealed to help in wound healing and serves as one of the ingredients used in treating leprosy. The decoction of the bark is also used as bath for fever and as a hot mouth wash to steam and relieve toothache in Cote d’Ivoire.