African Locust Bean Research Articles

Transforming Locust Bean Processing: A Path to Profit for Elderly Women's Microbusiness in Sokoto, Nigeria

This study investigates the value addition potential of African locust beans (Parkia biglobosa) in Sokoto Metropolis, Nigeria, emphasizing the socio-economic characteristics of processors, cost-benefit analysis, and strategies for enhancing the value chain. Despite the nutritional and economic significance of locust beans, their market utilization remains constrained by traditional processing methods, inadequate packaging, and a lack of modern branding. Utilizing a multi-stage sampling technique, data was collected from 60 respondents, revealing that the locust bean processing industry is predominantly elderly female-driven, with limited modern educational and high family sizes. The total variable costs for processing were computed at ₦1,6888.49 revenue of ₦2,473 thus realizing a gross margin of ₦873.2. However, upon value addition of grinding and branded packaging, the variable cost rose to ₦7,220, with revenue from packaged Daddawa reaching ₦12,000, resulting in a Gross margin of ₦4,780. This underscores the financial viability of value addition through improved packaging and branding. The study further identifies key constraints including market disorganization and the need for better processing technologies. The findings advocate for strategic interventions to enhance the economic value of locust beans, promoting broader consumer acceptance and contributing to food security and economic development in the region.

Amino Acid Profile and Proximate Analysis of Fermented African Locust Bean (Parkia biglobosa) Seeds

Amino Acid Profile and Proximate Analysis of Fermented African Locust Bean (Parkia biglobosa) Seeds

Determination of Nutritional Composition and organoleptic Properties of African Locust Beans Wrapped with Different Packaging Materials

African Locust beans is a popular condiment used as taste and flavor enhancer in soup and dishes in Africa. It is one of the major sources of plant protein in African diet but packaging materials used to extend its shelf life has different effects on the products. This study therefore examined the nutritional composition and organoleptic properties of African locust beans processed and separately wrapped with plastic container, nylon and dry banana leaves and allowed to ferment for 5days. Proximate analysis and Mineral content were determined using standard methods while the sensory attributes were assessed using a 9-point Hedonic scale. The results showed that African locust bean packaged with different packaging materials for moisture content ranged between 31.27% and 36.13%, Ash content (3.46% and 4.62%), protein content (17.90 and 30.21%), carbohydrate content (17.92% and 25.32%), fat content (5.76% and 10.60%) and crude fibre content (7.92% and 10.4%). Result of mineral analysis showed that African locust bean packaged with dry banana leaf had the highest values for Sodium, Calcium, Iron, Magnesium and Zinc while the sample packaged with plastic container had the highest values for potassium and manganese. However, Vitamin A content was higher in sample packaged with plastic container. Locust beans wrapped with plastic container was mostly preferred based on sensory attributes. Findings from this study showed that locust beans wrapped with plastic containers should be encouraged due to its high protein content and general acceptability in order to alleviate protein deficiency and its associated diseases in Africa.

GEOTECHNICAL AND MINERALOGICAL CHARACTERISTICS OF LATERITIC SOIL AND LOCUST BEAN (PARKIA BIGLOBOSA) PODS ASH AS CONSTRUCTION SOIL

African locust bean (Parkia Biglobosa) has been in great demand and consequently yielding large amounts of the pods which could be a potential hazard to the environment. Converting the pods to ash that would be utilized as construction material is another way of handling them properly. The effects of the mineralogy of the soil on its geotechnical characteristics when the soil is treated with locust bean pod ash have been given very little attention. Therefore, this study considered the effects of locust bean pod ash (LBPA) and the mineralogy of lateritic soil on some geotechnical properties necessary for it to be used as subgrade or foundation soil. The determination of the chemical constituents of the LBPA was carried out using Atomic Absorption Spectrometer. The lateritic soil was characterized by identifying the clay minerals as well as non-clay minerals present in the soil using the x-ray diffraction technique and preliminary tests were also carried out to properly rate the soil. The soil was treated by applying dosages of LBPA 0 – 25% at intervals of 5% and the percentages were measured by weight of the dry soil. The tests conducted on the prepared soil samples with LBPA were specific gravity, consistency indices, compaction (British Standard Light), California bearing ratio and direct shear box test. The LBPA was found to be an acceptable pozzolanic material for the treatment of the lateritic soil. The lateritic soil was observed to belong to soil groups A-2-6(0) in the AASHTO and poorly graded sand (SP) in USCS ratings. It was also observed that the non-clay minerals present in the soil were quartz, feldspar and mica whereas the clay minerals present were kaolinite, iolite, vermiculite and chlorite which had a significant influence on the geotechnical characteristics of the soil. The specific gravity of the LBPA was relatively low and the additions of LBPA reduced the specific gravity of the soil. The consistency indices also dropped and subsequently increased with the further addition of LBPA. The increase in LBPA contents caused increments in the optimum moisture content while the maximum dry density and shear strength parameters reduced. The strength characteristics like the California Bearing Ratio of the lateritic soil improved by 173.91% at the addition of 5% LBSA content which was determined to be the optimum dosage.

Comparative Effects of Fermented and Unfermented Parkia biglobosa Bean Seeds in Diabetic Induced Experimental Rats

Aims: The present work investigates the hypoglycemic effect of fermented seeds of Parkia biglobosa (PB, African locust beans) in alloxan-induced diabetic rats. Its effect was compared with that of unfermented Parkia biglobosa.
 Methodology: In order to assess the hypoglycemic effects of the fermented seeds on experimental animals, fasting blood sugar (FBS), total cholesterol, triglycerides, high-density lipoprotein (HDL), and low-density lipoprotein (LDL) were determined. The microbiota analysis of the fecal sample was also determined.
 Result: Alloxan administered to the rats significantly increased the FBS of the test animals. However, dietary supplementation with fermented PB for three weeks ameliorated the FBS of the rats like that of the unfermented group. The animals fed with fermented Parkia biglobosa gained weight like those fed with unfermented Parkia biglobosa. High levels of HDL and low levels of LDL were observed in animals treated with fermented Parkia biglobosa compared with low levels of HDL and high levels of LDL observed in animals treated with unfermented Parkia biglobosa.
 Conclusion: The results of this present study demonstrate that both fermented and unfermented seeds of Parkia biglobosa exert a hypoglycemic effect. Hence, Parkia biglobosa has an anti-diabetic property with fermented form seemingly better.

Contemporary Insights into the Biological Mechanisms of Parkia biglobosa.

For a long time, traditional medicine has relied on the use of medicinal plants and herbal products which have served as the basis for numerous pharmaceuticals. Parkia biglobosa (Jacq) R.Br.ex. G. Don., commonly called the African locust bean tree, is a perennial deciduous plant native to West Africa where it is highly esteemed for its nutritional and traditional medicinal benefits. Parkia biglobosa's ethnomedicinal uses include microbial infections such as diarrhea and chronic diseases like hypertension and type 2 diabetes mellitus. This article presents the current understanding of the molecular mechanisms underlying Parkia biglobosa's biological effects. An electronic database search was conducted using P. biglobosa and its synonyms as keywords in Scientific Electronic Library Online, ISI Web of Knowledge, PubMed, Scopus, Science Direct, and Google Scholar. Consistently, scientific research has confirmed the medicinal effects of the plant's extracts and active phytochemicals, including antimicrobial, analgesic, antidiabetic, antihypertensive, hypolipidemic, and neuroprotective properties, among others. It highlights the contributions of identified innate phytochemicals and existing limitations to therapeutic applications, as well as the need for and prospects for further research. Advancing our understanding of the medicinal plant's biological mechanisms and the contributions of the active phytochemicals would allow for more effective exploration of its vast pharmacological potential and facilitate clinical applications.

Formulation of weaning food from yellow maize (Zea mays L.) and red millet (Eleusine coracana L.), enriched with pretreated African locust beans (Parkia biglobosa Jacq.) flour

This work aimed to formulate adequate weaning food with acceptable protein and mineral contents from yellow maize and red millet enriched with pretreated Parkia biglobosa (PB). PB seeds were boiled to facilitate dehulling. The dehulled seeds were divided into different portions, which were respectively fermented (3 and 6 days), oven roasted (175 °C for 20 and 40 min), and microwaved (450 W for 15 and 30 min). Maize and millet flours used as control samples, were respectively mixed (1:1 w/w) with pretreated PB seed flours, to constitute fourteen formulations. These formulations were analyzed for their proximate, mineral compositions, physical and functional properties, total phenolic content and antioxidant activity. There was significant increase in protein, carbohydrate and lipid contents for formulations made with PB roasted in oven (175 °C, 40 min) and in microwave (450 W, 30 min). Protein content of all formulated infant flours was above 15 g/100 g DW recommended value for infant complementary foods. The highest energy value (485.09 kcal) was obtained with the formula maize and P. biglobosa oven roasted at 175 °C for 40 min. The formulated flours have the required values of K, P, Ca, Mg and Na as recommended by the WHO. Formulations made with pre-fermented PB exhibited the highest swelling capacity (173.43%), water holding capacity (230.85 %), total phenolic content (48.32 mg GAE/g) and antioxidant activity (95.78%). Their least gelation concentration values decreased compared to the sample added with untreated PB. With a maximum value of 10.25, titratable acidity increased with roasting time while the pH value decreased. Porosity decreased with processing time. The value of the Hausner ratio (HR < 1.4) revealed that the formulated flours have good flowability behavior. Based on the obtained result, pretreated dehulled PB seeds could be recommended in the enrichment of complementary food made from maize and millet.

Protein Quality of African Locust Bean-A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets.

The African locust bean tree Parkia biglobosa (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as soumbala, dawadawa, or iru-a protein-rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a "meat substitute" in plant-based diets for which animal protein is a limiting component. Here, we assess the protein quality of P. biglobosa seed and its fermented product (soumbala) from three locations of southern Mali comprising three different eco-climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco-climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility-Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (soumbala). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality.

Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut &lt;i&gt;Anacardium &lt;/i&gt;(Cashew) and African Locust Bean Fruit Pulp

Formulation of Infant Flours Based on Fonio Enriched with Bambara Groundnut &lt;i&gt;Anacardium &lt;/i&gt;(Cashew) and African Locust Bean Fruit Pulp

Lysinibacillus irui sp. nov., isolated from Iru, fermented African locust beans.

A Gram-positive, motile, aerobic, rod-shaped, endospore-forming strain designated IRB4-01T was isolated from fermented African locust beans (Iru) obtained from Bodija market in the city of Ibadan, southwestern Nigeria, during a screening process from food-related sources. IRB4-01T grew at 10-50 °C (optimum, 35-37 °C), pH 6-10 (optimum, pH 7) and in 0-6 % NaCl (optimum, 1-3 %). Phylogenetic analyses based on 16S rRNA and combined short- and long-read genome sequencing revealed that IRB4-01T is closely related to Lysinibacillus cavernae SYSU K30005T and Lysinibacillus boronitolerans 10aT. The cell-wall peptidoglycan type was A4α (Lys-Asp), containing the diagnostic diamino acid lysine. The major polar lipids in strain IRB4-01T were diphosphatidylglycerol, phosphatidylethanolamine, phosphatidylglycerol and an unidentified phospholipid, while the predominant menaquinone was MK-7. The major cellular fatty acids were iso-C15 : 0, anteiso-C15 : 0 and iso-C16 : 0. Genomic DNA G+C content was 37.4 mol%, while the digital DNA-DNA hybridization revealed 33.6 and 32.3 % relatedness to L. cavernae SYSU K30005T and L. boronitolerans 10aT, respectively. Based on phenotypic, physiological and chemotaxonomic characteristics, as well as genome comparisons, strain IRB4-01T represents a novel species of the genus Lysinibacillus, for which the name Lysinibacillus irui sp. nov. is proposed. The type strain is IRB4-01T (NCIMB 15452T=LMG 32887T). Hybrid genome data are provided on the NCBI database using the Bioproject number PRJNA906010 and accession numbers CP113527 and CP113528. Additionally, a representative 16S rRNA sequence is available with the GenBank accession number OQ566940.

Effects of thermal process techniques on the imperative parameters of extracted oil from Parkia biglobosa beans (African locust beans)

Effects of thermal process techniques on the imperative parameters of extracted oil from Parkia biglobosa beans (African locust beans)

Importance of Parkia biglobosa (African Locust Beans) to the Women Livelihoods in Ibarapa North and Ibarapa Central Local Government Areas of Oyo State, Nigeria

Importance of Parkia biglobosa (African Locust Beans) to the Women Livelihoods in Ibarapa North and Ibarapa Central Local Government Areas of Oyo State, Nigeria

Response of Bacillus subtilis to Salt and Acid Stresses and the Optimal Effect on Fermentation of Locust Bean (Parkia biglobosa) Seeds into Iru (A Soup Condiment)

This study aimed at evaluating the performance of Bacillus subtilis stressed in varying single-factor salt and acid concentrations as pre-treatments in the fermentation of African locust bean seeds (Parkia biglobosa) into iru, a commonly consumed soup condiment. Microorganisms were isolated from commercial iru and the result showed that there was a predominant bacteria growth, with a mild mold growth. The bacteria isolated were species of Bacillus, Micrococcus and Pseudomonas. Biochemical tests were carried out on the Bacilus species; and Bacillus subtilis was isolated and identified. The isolated B. subtilis was cultured under different acid (pH 3.5, 4.5 and 5.5) and salt (1%, 2.5% and 5% NaCl) concentrations. Notable growths were seen at all salt concentrations but no growth was observed at very high acid concentrations (pH 3.5 and 4.5). Isolates from varying cultural conditions were used as single starters to ferment the locust bean seeds into iru (at 37 oC for 72 h), with subsequent evaluation of their performance in the fermentation process and final product. The results revealed that stressing the organism as a pretreatment step had a positive significant effect on the nutritional, antinutritional, physicochemical, and sensory properties of the fermented iru. This study therefore concludes that the introduction of appropriate starter culture such as B. subtilis with appropriate modifications could contribute to improved preservation, quality and safety of traditionally fermented foods. The overall acceptability of the samples fermented with the stressed B. subtilis compared favourably with the control samples.

Physical and Proximate Analysis of Fuel Briquette Made Using African Locust Bean (Parkia biglobosa) Pulp as a Binder

This paper examines the possible use of African Locust Bean (Parkia biglobosa) Pulp as a binding agent for the production of biofuel briquettes. Sawdust biomass was briquetted using hot and cold prepared African Locust bean pulp (SBP) and cassava starch (SBCS) as binders. Physical and combustion analysis of the fuels were performed in accordance with ASTM analytical methods and calculations to analyse the briquettes strength and aptness as a solid biofuel. The results obtained for the maximum density, relaxed density and shatter index ranged between, 802.03 to 931.87 , 300.60 to 336.40 and 89.29 to 99.77% respectively, with samples SBCS and SBP(Cold) showing a better result. The proximate analysis performed shows that, the %Moisture content (Dry basis), %Ash content, %Volatile matter and %Fixed carbon ranged between 6.52 to 8.08%, 2.60 to 5.12%, 78.21 to 86.53% and 2.79 to 10.15% respectively. The Calorific Value obtained for the material briquettes are 17,230kJ/kg, 18,270kJ/kg and 16,550kJ/kg for SBCS, SBP(Cold) and SBP(Hot) respectively. It has been observed from analysis that the strength of the briquettes descends in the order SBCS→SBP(Cold)→SBP(Hot), with a little variation between samples SBCS and SBP(Cold). The study indicates the potential of the binder for the production of biofuel and significantly improve the carbon content as well as the calorific value of the fuel.

Synthesis and characterization of activated carbon monolith from African locust bean pods and polystyrene resin

ABSTRACT Activated carbon monoliths (ACMs) are single-piece, three-dimensional (3D) hierarchical porous structures with good permeability, high stability, and swift mass transfer features. Production of activated carbon monoliths from biomass has been identified as promising and sustainable for process development. In this study, ACM was synthesised from African locust bean pods and polystyrene resin. The pods were chemically activated using potassium hydroxide and then carbonised in a locally fabricated auto-thermal biomass-powered reactor for 100 minutes. The activated carbon was then hand-mixed with an organic binder, expanded polystyrene resin, and the product was thermally cured to form the ACM. The ACM was then characterised to determine its properties. Elemental determination revealed the ACM was mostly composed of carbon (63%), potassium (18%), oxygen (4%), and a host of other metals. SEM micrographs showed that the ACM’s surface is composed of irregular or heterogeneous-sized carbon materials firmly held by the resin with well-developed visible micropores. Some of the functional groups inherent in the ACM include hydroxyl, alkene, carbonyl, and alkyne. The ACM has a BET surface area of 237 m2/g, a pore diameter of 2.86 nm, and a Young modulus of 1.064 MPa. The synthesised ACM can be utilised as an adsorbent for pollution control, as a catalyst, and for electrochemical applications.

Consumption patterns and usage of selected underutilized legumes in a Ghanaian community

AbstractUnderutilized legumes are a good source of plant proteins, but they exhibit a hard‐to‐cook nature and poor digestibility due to the presence of anti‐nutritional factors. This study focused on the factors that drive the utilization of selected underutilized legumes in the Techiman municipality of Ghana. The legumes studied were Vigna subterrenea (Bambara groundnut), Cajanus cajan (Pigeon pea), Phaseolus lunatus (Lima bean), Parkia biglobosa (African Locust bean), and Canavalia gladiata (Sword bean). The survey provided insight into the familiarity, uses, preparation methods, and the extent of knowledge of their nutritional benefits. The demographics of the participants studied were also described, and statistical analysis was done using descriptive statistics. The results showed that the legumes were well recognized despite their underutilized status and they find use primarily in domestic savory food preparation. Consumption was mostly occasional despite the knowledge of its nutritional benefits. Processing mainly referred to boiling with prior removal of foreign materials and soaking in water. Nutrition stood out as the most desired property. Strategies aiming at maximizing the use of these legumes must be considered and developed since these legumes appear to be a formidable resource for combating the prevalent food insecurity in Africa.

African locust bean (Parkia biglobosa) seed coat: A source of phenolic compounds

Parkia biglobosa is a versatile plant species used extensively by local communities in arid Africa. The seeds of this plant are valued for their high polyphenol content, highlighting their therapeutic antioxidant, and anti-inflammatory, antimicrobial, antidiabetic and antihypertensive properties. The aim of this study was to optimize the conditions for the extraction of the polyphenol content of the seed coat of P. biglobosa. Five extraction factors, namely solvent concentration, time, temperature, solid-liquid ratio, and pH, were optimized using the response surface technique. The optimization screening design results showed that temperature, time and solvent concentration were the most important variables with significant effects on polyphenol yield in a two-stage Placket-Burman design (p0.05). Box Behnken and Response Surface Analysis were applied to further investigate the mutual interactions between these variables and determine the ideal values that give the highest possible phenolic yield. The results showed the following ideal extraction conditions: 45 °C temperature, 240 min extraction time and 47.5 % solvent concentration. The TPC value obtained under the ideal extraction conditions was 54.023 ± 2.05 mg GAE /g. The antioxidant activity results of the concentrates showed 72.389 % inhibition of 2, 2-diphenyl-2-picrylhydrazyl hydrate and antioxidant capacity of 80.96 ± 1.16 mg AA /g. The results of the study show that the model is suitable for maximizing polyphenol extraction from the dried seed coat of P. biglobosa, as there is good agreement between the laboratory experiments and the estimated values

Quality evaluation of pulp powder and the developed functional jam from African locust bean fruit

The pulp powder was prepared from fruits of African locust bean tree and used to produce jam. The pulp and jam were analyzed for the chemical composition, physicochemical, microbiological and sensory properties. The total soluble solids of the pulp and jam were 25.5 and 72.5 oBrix, respectively. The pulp had pH of 5.3, while the pH of the jam was 3.3. The jam had higher total titratable acidity than the pulp. The jam contained higher crude protein (3.16 %), crude fat (1.03%), ash (4.3%) and carbohydrate (76.044%) contents than the pulp. The crude protein, fat, ash and carbohydrate contents of the pulp were 2.86, 0.85, 2.93 and 68.81%, respectively. The energy content of the jam was also higher than that of the pulp. The flavonoids, carotenoids, tannins, oxalates, phytates, saponins and alkaloids contents of the jam were lower than those of the pulp. The total sugars, reducing sugars, glucose, fructose and sucrose contents of the pulp were 7.7, 10.7, 5. 5, 4.8 and 5.8%, respectively, while those of the jam were 75.5, 47.6, 20.3, 30.3 and 21.68%, respectively. The vitamins B1, B2 and C contents of the pulp were 122, 35 and 35 mg/100g, respectively and decreased to 113, 10.2 and 22mg/100g, respectively, in the jam. The citric acid increased from 12.9 in the pulp to 15.6mg/100gin the jam. The P, K, Mg, Cu, Zn and Ca contents of the jam were higher than those of the pulp, while the Na and Fe contents of the pulp were higher than those of the jam. The total plate counts of the pulp and the pulp jam were 4.0 x104 and 1.2 x 101, respectively. The yeast and mould counts of pulp were 2.4 x104, while that of the jam was 0.3 x 101. The commercial plum jam was rated higher than the pulp jam for all the sensory attributes assessed except spreadability and overall acceptability.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

The aim of this study was to determine the potential of some Ghanaian underutilized legumes in helping to reduce the problems of poverty, hunger and malnutrition among the vulnerable group of the Ghanaian population. The study looked into the functional properties, fat and fatty acid distribution, raffinose, sucrose, glucose, fructose, calcium, magnesium, sodium, potassium, iron, copper, manganese, zinc, cyanide and isoflavone contents of raw and processed seed flours of Cajanus cajan, Canavalia ensiformis, Canavalia gladiata, Mucuna pruriens, Parkia biglobosa, Phaseolus lunatus and Vigna subterranea. The parameters mentioned above were also determined for raw fruit flour of Dialium guineense. In addition to these, the study also looked into the crude protein and starch contents of the raw and processed seed flours of Canavalia gladiata, Parkia biglobosa and Vigna subterranea. The obtained results suggest that the legumes may have untapped potential, which may be exploited to help assist in reducing hunger, malnutrition and poverty in Ghana. Results of the functional properties reveal that the legumes may serve useful roles in various food products. For instance, velvet tamarind (Dialium guineense) flour may be useful in infant food formulations because of it high solubility and low bulk density. African Locust bean (Parkia biglobosa) flour had the highest fat content among the studied flours, recording a fat content of approximately 14%. It may therefore be economical to express the oil and use the oil as an edible oil or for industrial applications for products such as soaps, shampoos, paints, etc. This means the properties of the oil of African Locust bean flour need to be studied to know the uses of the oil. Unsaturated fatty acids in the cis configuration formed more than 50% of the fatty acids in all the legumes. This observation coupled with the low sodium content of all the legumes suggest that these legumes may be suitable for consumption to prevent cardiovascular diseases. The daily nutrient needs of individuals can be met by the consumption of the appropriate amounts of these legumes. For example, 375.25 g of processed velvet beans (Mucuna pruriens) flour may be able to meet the adequate intake (AI) of 350 mg/day magnesium for adult males.

Partially Fermented African Locust Bean (Parkia biglobosa) Meal on Laying Performance, Blood Profile, Carcass Characteristics and Economic Efficiency of Layer Chickens

Partially Fermented African Locust Bean (Parkia biglobosa) Meal on Laying Performance, Blood Profile, Carcass Characteristics and Economic Efficiency of Layer Chickens