Insight into the Beneficial Use of Iru An African Condiment from Parkia Biglobosa

Abstract

The composition and activity of the gut microbiota, which is essential for preserving health, are greatly influenced by the food that humans eat. Iru, a traditional West African fermented condiment, is derived from Parkia biglobosa seeds and is a sought-after ingredient in West African cuisine due to its unique aroma, flavor, and texture. Iru is a spice that adds depth to stews, soups, and sauces in West African cooking, especially in Nigeria and Cameroon. Due to the fermentation process, which transforms complex ingredients into more easily absorbed forms, it has a distinct flavor and fragrance. Beyond only eating, iru has a deep cultural meaning that is frequently emphasized in ceremonies, festivals, and customs. Generations of people have used this fermenting technique. Iru is a traditional condiment from West Africa that showcases the region’s culinary heritage and is a favorite condiment in West African cookery. It is made using beneficial bacteria to make distinctive, tasty, and culturally significant food items. This study investigated the effects of two distinct food components—Maggi Knorr, a chemical seasoning mixture, and Iru (Parkia biglobosa), a traditional fermented condiment from West Africa—on the intestinal microbial communities of mice. Using mice as a well-researched animal model, we will assess the short- and long-term effects of food supplementation with Maggi Knorr and Iru on microbial diversity, composition, and functional ability in the gastrointestinal tract. The metabolic activities of the microbial communities will be characterized by means of high-throughput sequencing of 16S rRNA genes in conjunction with metabolism analysis. This study aimed to investigate how two commonly utilized food additives, namely chemical seasoning (Maggi Star, Knorr and Vedan) and Iru (Parkia biglobosa), affect the microbial community residing in the gastrointestinal tracts of rats.