Abstract: Fermented food condiments play a vital role in enhancing flavor and nutritional quality in traditional African cuisines. Among these, Daddawa is a widely consumed seasoning in West Africa, traditionally produced from African locust beans (Parkia biglobosa). However, the seasonal scarcity and labor-intensive processing of locust beans have led to the use of soybeans (Glycine max) as an alternative raw material (Falang et al., 2022). This study was conducted in Birnin Kebbi Metropolis, Kebbi State, Nigeria, to compare the proximate composition of Daddawa made from soybeans and locust beans. Samples of each type were collected from local producers and markets, air-dried, milled, and analyzed in triplicate using AOAC (2019) standard methods to determine moisture, crude protein, crude fat, crude fiber, ash, and carbohydrate contents. Results showed that soybean Daddawa contained higher crude protein (39.2%) and crude fat (17.6%) than locust bean Daddawa (33.5% and 12.4%, respectively). Conversely, locust bean Daddawa exhibited higher crude fiber (6.2%), ash (6.8%), and carbohydrate (30.3%) compared to the soybean variant (3.8%, 5.4%, and 24.5%, respectively). Both condiments had low moisture contents (9.5–10.8%), indicating good shelf stability. The findings demonstrate that soybean Daddawa provides higher protein and energy value, while locust bean Daddawa remains richer in fiber and minerals. Overall, soybean serves as a viable, affordable substitute for locust bean in the production of nutritious fermented condiments in Northern Nigeria.
Key words: Soybean, Locust Bean, Food Condiment, Daddawa.

Downloads: | DOI: 10.17148/IARJSET.2025.121023