Fermented foods play a vital role in global nutrition, and dawadawa, a traditional African locust bean ( Parkia biglobosa ) fermentation product, is a key dietary component in Northern Ghana. This study investigates the microbial diversity, nutritional composition, and health implications of dawadawa produced across six major communities. The determination of nutritional composition and bacterial communities in dawadawa was conducted using standard spectrometric methods and 16S RNA sequencing, respectively. Proximate analysis revealed significant variations in fat (17.45%–27.70%), protein (36.12%–50.00%), and fiber (6.39%–7.32%) across different locations, with Sunyani samples exhibiting the highest protein content. Mineral analysis showed notable differences in iron (79.60–135.00 mg/kg), zinc (37.75–91.77 mg/kg), and calcium (0.73%–1.61%), suggesting potential nutritional benefits. Microbial profiling using 16S rRNA sequencing identified Bacillus , Staphylococcus , Streptococcus , and Lactobacillus as predominant genera, with Bacillus subtilis being the most abundant species. Domestic dawadawa exhibited higher microbial diversity compared to commercial samples, with greater amplicon sequence variant (ASV) richness. Functional bacterial groups correlated with enhanced protein and mineral bioavailability, supporting dawadawa’s role as a probiotic and functional food. Findings highlight the impact of fermentation practices on microbial diversity and nutrient composition, underscoring the importance of preserving traditional methods while optimizing production for food security and sustainability.
Golly et al. (Wed,) studied this question.
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