TITLE

Processing Methods Influence the Quality of Fermented African Locust Bean (Iru/ogiri/dadawa) Parkia biglobosa

AUTHOR(S)
Sadiku, Olajide Ayodele
PUB. DATE
November 2010
SOURCE
Journal of Applied Sciences Research;Nov2010, Vol. 6 Issue 11, p1656
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Five common, indigenous methods of processing locust bean into the fermented type in the South Western Nigeria were examined viz: Ajibode, Saki, the Improved, Steam and FRIN (Forestry Research Institute of Nigeria) methods using the same variety of parkia (Parkia biglobosa) seeds in the laboratory. A control method was used in which there was no addition of food additives or chemical substances. The physical, proximate and nutrient analyses of the fermented samples for the methods were carried out. The steam method recorded a dehulling efficiency of 87%, retained the creamy colour of the bean, slightly marshy in texture and eliminated the offensive odour associated with the other methods. The improved method (with no potash) recorded the highest values of protein (62.58 g/100g), fat (5.88 g/100g), calcium (0.374 g/100g), nitrogen (8.41 g/100g) and phosphorus (1.270 g/100g), while the control method recorded the highest values in sugar (7.58 g/100g), potassium (0.355 g/100g) and vitamin B (0.003 IU). The trend in the result of the laboratory analyses showed that processing of locust bean without addition of food additives or chemical substances could produce the most nutritious bean. All the samples recorded relatively neutral pH values, indicating them to be safe for consumption.
ACCESSION #
65049353

 

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