African Locust Bean Research Articles

Antimicrobial Properties of Cooked African Locust Beans (Parkia biglobosa) Effluent with and without Its Chaff

Aim: This study aim to determine the antimicrobial properties of the Parkia biglobosa (Jacque Benth.) effluents (waste water from the preparation of Parkia biglobosa). The effluents were tested against some typed and clinical pathogenic microorganisms for their antimicrobial properties using the conventional antibiotics as the control.
 Study Design: Effluent with and without chaff is to serve as agents used to determine its antimicrobial properties on the clinical and typed isolates.
 Place and Duration of Study: This study was carried out between November- 2015 and July- 2016 at the Department of Microbiology Laboratory, Federal University of Technology Akure, Ondo State, Nigeria.
 Methodology: Locust beans bought from “Oja Oba” market, Ikare-Akoko, Ondo state were cooked until the coat was soft and the effluent (waste water from the locust beans) was decanted, cooked again and the effluent with chaffs was also decanted. Both effluents (with and without chaffs) were used against the test and clinical microorganisms using agar well diffusion method. The Minimum inhibitory concentration was carried out using tube dilution method using Mueller Hinton broth.
 Results: The typed pathogenic microorganisms were subjected to antimicrobial tests using the P. biglobosa effluents at 100mg/mL; the effluents were able to inhibit S. pyogenes (ATCC 29212) S. aureus (ATCC 43300), S. typhi (ATCC 35240) and E. coli (ATCC 35218) while P. aeruginosa (ATCC 27853) and K. pneumonia (ATCC 48891) were resistant to the effluents. E. coli (ATCC 35218) had the lowest susceptibility at 6.33 ± 0.58bmm and S. pyogenes (ATCC 29212) had the highest susceptibility with 13.00 ± 1.73amm zones of inhibition for the locust beans effluent. For the clinical isolate, the effluent (waste water from the boiled locust beans) and effluent containing chaffs were also able to inhibit S. aureus, S. typhi, E. coli and S. pyogenes. For the effluent containing chaffs, S. aureus had the lowest susceptibility at 2.33 ± 0.58a mm while S. pyogenes had the highest susceptibility at 9.33 ± 0.58a mm. P. aeruginosa and K. pneumoniae isolates were resistant to the effluents.
 Conclusion: This study has provided useful information on the antimicrobial activities of the effluents against clinical and typed microorganisms used in this study.

Molecular identification and species diversity of the microbiota associated with Soumbara, a traditional fermented food commonly consumed in Cote d’Ivoire

The aim of this study was to investigate the species diversity of microbiota isolated from soumbara, a traditional alkaline-fermented food and the microbial distribution in six major producing regions in Cote d'Ivoire. Ribosomal gene sequencing revealed that the Ivorian soumbara is associated with a wide microbial diversity essentially composed of 10 Bacillus species representing more than 90% of total microbial isolates, 3 species of lactic acid bacteria (2.48%), 2 species of Staphylococcus (1.42%), 8 fungal species (4.61%) and 1.06% of other microorganisms. However, the PCR-RFLP revealed a very weak intraspecific diversity as strains belonging to the same species showed a single restriction profile. Moreover, the microbiota associated with Ivorian soumbara consisted in a core and autochthonous microbiota namely B. subtilis and B. velezensis that were consistently present in samples from all regions studied and an incidental microbiota that was variable through the regions. Among the variable microorganisms, the presence of potential pathogen opportunistic such as Staphylococcus pasteuri, Staphylococcus sciuri and toxinogen species such as B. cytotoxicus and Aspergellus flavus were particularly found. The core microbiota is believed to be involved in the normal process of African locust beans into soumbara and can serve as potential starter whereas the incidental and variable microbiota rather undesirable may be involved in the spoilage or food-born disease. In this study, many species were described for the first time in soumbara, and revealed a new biodiversity of microbiota associated with soumbara in Cote d’Ivoire.

Effects of replacing soya bean meal with fermented African locust bean (Parkia biglobosa) meal on the growth performance and condition factor of Tilapia zilli fingerlings

The study was conducted to evaluate the performance characteristics of Tilapia zilli fingerlings fed with locust bean meal as a replacement for soya bean meal in the diet. Two hundred and ten (210) heterogeneous sexes of Tilapia zilli fingerlings with mean weight of 15.24±0.01g were reared for 84 days in five rectangular glass tanks measuring 0.9 m x 0.45 m x 0.45 m and partitioned into three replicates with 14 fingerlings in each replicate. Five experimental diets were formulated at 0% (soya bean meal only), 25%, 50%, 75% and 100 % locust bean meal inclusion levels at T1, T2, T3, T4, and T5 respectively. Results showed that there were no significant differences (p>0.05) among the treatments as compared to mean weight gained, feed intake, feed conversion ratio, specific growth rate, protein efficiency, mortality/survival rate. Fish fed 100% locust bean meal showed the best growth performance in body weight gain, food conversion ratio and specific growth rate (SGR) but with poor condition factor and high mortality rate (54.76%). The study indicated that fermented African locust bean meal could be included in the diets of Tilapia zilli at 50% inclusion level from the view point of low mortality rate and final condition factor over other treatments. African locust bean meal could also be recommended for food security management purposes in replacing soya bean meal in order to reduce conflict that could emanates from the wide range of usage for other dietary purposes.

Bioethanol production from two varieties of mango kernel using co-culture of <i>Bacillus subtilis, Aspergillus niger</i> and <i>Saccharomyces cerevisiea</i>

Production of bioethanol from solid waste such as mango kernel using microbial culture is an attractive option for waste management and substitute for fossil fuel. This study was carried out to produce ethanol from two varieties of mango kernel using cultures of Aspergillus niger, Bacillus subtilis and Sacchromyces cerevisiae isolated from soil, fermented African locust bean (daddawa), palm wine respectively. The isolates were identified and confirmed using phenotypic identification techniques. The proximate composition of the mango kernels were evaluated using AOAC (2012) methods. The mango kernels ground into powder were subjected to enzymatic hydrolysis using co-culture of B. subtilis and A. niger. Analysis of reducing sugar residue was performed using Dinitrosalicyclic acid (DNS). Fermentation of the hydrolysates was carried out for 96 hours and the ethanol produced was quantified. The optimum conditions for ethanol production such as pH, temperature, substrate concentration and time of fermentation were determined. The proximate analysis revealed carbohydrate contents of 50.79% and 52.54% in Banginapalli and Benue mangoes, respectively. There is no significant difference (p>0.05) in the proximate composition of the mango kernels. The enzymatic hydrolysis revealed the reducing sugar content of 5.36g/L in Benue mango and 5.34g/L in Banginapalli mango after 5 days of hydrolysis. The fermentation of the hydrolysate of Benue mango yielded the highest quantity of ethanol (19.15%) with a fermentation efficiency of 37.47% after 72 hours fermentation. The results of optimization revealed that pH 4.5, temperature of 30oC, 30g substrate concentrations and fermentation period of 72 hours were the optimum condition for production of the bioethanol. The result of this work has shown that the two varieties of mango could serve as good raw materials in the production of bioethanol, thereby turning the mango waste to potential wealthKeywords: Bioethanol, Fermentation, Substrate, Waste.

Extraction and Characterization of Oil from African Locust Bean (Parkia biglobosa) Seed

The extraction of oil from African locust bean seeds was carried out in this work. Standard procedures were followed to determine the yield present in the oil feed stocks using n-hexane in a Soxhlet extraction apparatus. Analyses were carried out to determine their proximate compositions and physicochemical characteristics. The determination of the functional groups and fatty acid compositions present in the extracted oils was also carried out using Fourier Transform Infrared Spectrophotometry (FTIR) and Gas Chromatography Mass Spectrophotometry (GC-MS) respectively. The results revealed that African locust bean seed has higher oil yield, crude fat, crude protein, ash content, crude fibre, moisture content than some other seeds such as Date palm seed with the exception of the carbohydrates content. Similarly, African locust bean seed oil which was yellowish brown in colour contained higher acid value, iodine value, peroxide value, free fatty acid with the exception of saponification value and specific gravity in comparism. Result from the FTIR analysis shows that 15 peaks were noticed in African locust bean seed oil, indicating the presence of various functional groups such as OH, C-H, C=C, C=O, C≡ C and C — N. Similarly, the GC-MS result also reveals that there are 6 dominating fatty acid compounds present in locust beans seed oil in relation to their relative weight composition abundance. In locust bean seed oil, linoleic acid stood out as the fatty acid compound with the highest weight composition of 31.9% having a relatively high degree of unsaturation. Furthermore, capric acid and lauric acid were found in this oil. Judging from all the results in this work, it can be deduced that African locust bean seed oil may serve as better alternative oil for consumption and in large-scale production of lubricants, cosmetics, paints, and hydraulic brake fluid.

Processing Effect of Nutritional and Anti-Nutritional Content of African Locust Bean Seeds (Parkia biglobosa Benth)

African Locust Bean (Parkia biglobosa) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. African locust bean seeds are rich in protein and usually fermented to a tasty food condiment called daddawa which is used as a flavour intensifier for soups and stews and also adds protein to a protein-poor diet. However, the use of African locust bean seeds and other legumes as protein source is limited by the presence of anti-nutritional factors which are a diverse range of naturally occurring compounds in many tropical plants. This study sought to investigate the nutrients and anti-nutrients content of locust bean. The result of nutrient factors were analyses and it can be seen that the carbohydrate had highest percentage occurrence with 70.72% followed by Moisture with 11.5% and lipid with 10% and protein with 6.78% then ash with 4%. The results of anti-nutritional factor on locust bean can be seen that the Nitrate had a highest percentage occurrence with 82.8% followed by Tannins with 33% and Cyanide with 4.1% and Phytate with 2.94% and Oxalate with 0.0027%. Therefore this present work show that locust bean contain high nutritional value and less anti-nutritional value

Effect of Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans

The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition (moisture, ash, protein, fat and fibre content) and anti-nutrient (tannic acid) content of maize and African locust beans (ALB). The samples were processed by soaking, milling (maize), boiling and de-hulling (ALB) and were fermented for 0 h, 24 h, 48 h and 72 h. Samples were taken on each period for the various analysis. Traditional fermentation increased protein and fat content of maize by 35.76% and 25.91% and that of ALB by 14.18% and 8.84% respectively. Ash, fibre and tannic acid content decreased by 24.12%, 10.2% and 18.29% for maize and 15.86%, 37.14% and 70.458% for ALB respectively. It was observed in this study that 72 h of fermentation had significant effects on almost all proximate nutritional compositions and anti-nutrient analyzed with the exception of moisture content of both samples and ash content of ALB while 48 h of fermentation had significant effects only on protein content of maize and tannic acid content of both samples (P<0.05). There was no significant effect observed for 24 h of fermentation (P<0.05).

Kinetic properties of Rhodanese from African locust bean seeds (Parkia biglobosa)

African locust bean (Parkia biglobosa) is a legume which can be processed into condiment. Rhodanese is a sulphurtransferase enzyme. It catalyses the degradation of cyanide to a less toxic metabolite, thiocyanate. Rhodanese purication and biochemical characterization were carried out in this study. The activity of this enzyme from Parkia biglobosa was evaluated and the kinetics of the rhodanese enzyme reaction, including pH and temperature profiles, substrate specificity and effects of metal ions were assessed. Studies on the rhodanese enzyme from other systems have been compared with the results of this study. Rhodanese was isolated from Parkia biglobosa and purified using ammonium sulphate precipitation, CM-Sephadex, and Reactive Blue 2-agarose column chromatography. The purified enzyme has a specific activity of 3.69 RU/mg with a percent yield of 0.20. Km and Vmax values of 7.61 mM and 0.65 RU/ml/min were obtained respectively when KCN was used as a substrate while values of 11.59 mM and 0.57 RU/ml/min was obtained with Na2S2O3. The enzyme showed preference for sodium thiosulphate (Na2S2O3) among different substrates tested namely Mercapto-ethanol (HOCH2CH2SH), Ammonium per sulphate (NH4)2S2O8), Ammonium sulphate (NH4)2SO4), Sodium sulphate (Na2SO4), Sodium metabisulphite (Na2SO5). Optimum temperature and pH of 50?C and 8 were obtained respectively. Chloride salts tested showed little or no inhibitory effect at 1 mM concentration with the exception of HgCl2 and MnCl2. However at 10 mM concentration, the divalent metals; MnCl2 HgCl2, CaCl2, BaCl2 inhibited the enzyme. The present study showed that locust bean seeds possess a cyanide detoxifying enzyme with suitable kinetic properties which renders it safe for consumption.

Development and Investigation into Properties of composite Particleboard of Iroko and African Locust Bean Pod

Abstract This work developed a new organic composite as a building and furniture material for developing countries by recycling carpentry wastes of sawdust of the Iroko (M-excelesa) with the African locust bean pod (Parkia-biglobosa). A wide range of panels was manufactured by blending Iroko sawdust with the naturally found organic African locust bean. The mechanical and thermal properties of these panels were investigated using standard testing methods. Consequently, the results are presented in terms of thermal conductivity along with its mechanical properties. The submersion tests allowed determining the swelling and water absorption. This work showed that organic tannic powders could replace conventional toxic binders in particleboards.

Suitability of African locust bean (Parkia biglobosa) pulp as a replacement for sucrose in cassava-wheat composite biscuit production

High dietary sugar consumption from snack can be reduced by replacing sucrose fraction with healthier sweeteners. Potentials of African locust bean pulp (ALBP) as replacement for sucrose in biscuit production from cassava-wheat flour was evaluated. ALBP was manually extracted from the yellow fruit of African locust bean and oven-dried. Sucrose contents were replaced with ALBP at 0, 25, 50, 75 and 100% in biscuit formulation using standard recipe. Baked biscuit samples were evaluated for chemical (proximate composition, minerals and phytochemical) and physicochemicals (vitamin C, Carotenoids, Total sugar, Brix and pH) properties, using standard methods. Sensory properties were evaluated on a nine-point hedonic scale by thirty panelists. Data were analysed using ANOVA at p&lt;0.05. With increase in ALBP substitution for sucrose, there were increase in moisture (1.63-3.13 ),crude protein (9.78-11.73 %,), Ash (2.00-3.93%,) fibre (0.57- 1.1%) and fat (10.00-14.11%) contents of biscuits but decrease in carbohydrate (75.85%-66.99). No significant influence on metabolizable energy (436.41-432.46kcal/100g). Vitamin C and carotenoid contents also increased and ranges between (0.0-0.19mg/g) and (0.51 -0.93mg/100g) respectively, with concomitant reduction in total sugar (32.70- 29.43(mg/g). Iron, phosphorus and Zinc in (mg/100g) ranged from (2.07 to 3.00), (54.40 to 60.80) and (1.31 to 1.39) respectively. Anti nutrient factors tannin, phytate, cyanide and oxalate were within tolerable limits and ranged between (0.01-0.04mg/g), (0.37-0.46mg/g), (0.37-0.12mg/g) and (0.05-0.07mg/g) respectively. Consumer acceptability study indicated that 25% replacement of ALBP for sucrose is mostly acceptable (7.77 ?0.94). ALBP could serve as alternative sweetner or substitute to sucrose in composite biscuit or similar snacks production.

Characterization of the seed proteins of African locust bean (Parkia biglobosa), African breadfruit (Treculia africana) and soybean (Glycine max)

Characterization of the seed proteins of African locust bean (Parkia biglobosa), African breadfruit (Treculia africana) and soybean (Glycine max)

Phylogeography of African Locust Bean (Parkia biglobosa) Reveals Genetic Divergence and Spatially Structured Populations in West and Central Africa.

The evolutionary history of African savannah tree species is crucial for the management of their genetic resources. In this study, we investigated the phylogeography of Parkia biglobosa and its modeled distribution under past and present climate conditions. This tree species is very valued and widespread in West Africa, providing edible and medicinal products. A large sample of 1610 individuals from 84 populations, distributed across 12 countries in Western and Central Africa, were genotyped using 8 nuclear microsatellites. Individual-based assignments clearly distinguished 3 genetic clusters, extreme West Africa (EWA), center of West Africa (CWA), and Central Africa (CA). Overall, estimates of genetic diversity were moderate to high, with lower values for populations in EWA (allelic richness after rarefaction [AR] = 6.4, expected heterozygosity [HE] = 0.78, and observed heterozygosity [HO] = 0.7) and CA (AR = 5.9, HE = 0.67, and HO = 0.61) compared with populations in CWA (AR = 7.3, HE = 0.79, and HO = 0.75). The overall population differentiation was found to be moderate (FST = 0.09). A highly significant isolation by distance pattern was detected, with a marked phylogeographic signature suggesting possible effects of past climate and geographic barriers to migration. Modeling the potential distribution of the species showed a contraction during the last glaciations followed by expansion events. The exploratory approximate Bayesian computation conducted suggests a best-supported scenario in which the cluster CWA traced back to the ancestral populations and a first split between EWA and CWA took place about 160000 years before present (BP), then a second split divided CA and CWA, about 100000 years BP. However, our genetic data do not enable us to conclusively distinguish among a few alternative possible scenarios.

A review of the phytochemistry and medicinal activities of the popular African food additive: Parkia biglobosa seed

Food additives have been used for many decades, mainly to enhance food aesthetics and taste. However, considerable research attention has been placed on identifying food additives with additional medicinal benefits. Despite on-going efforts to document food additives with medicinal benefits, including the Food and Drug Administration database, many of such products have not yet been covered. Expanding the coverage of food additives with medicinal benefits could help accelerate drug discovery efforts. Here, we provide an update of the medicinal properties of the fermented seeds of the African locust bean (Parkia biglobosa), an example of less-known food additives. This condiment is commonly used in West and Central Africa. In this review, the chemical composition of P. biglobosa seeds has been highlighted as a cheap, reliable source of vital minerals and vitamins. The medicinal activities of P. biglobosa seeds include antihypertensive, anti-diabetes, wound healing and antioxidant activities. For a natural product to be accepted as a potential drug or supplement for food, its safety is important, hence, the safety concerns about this seed have been highlighted. The seeds can be considered safe as there are no reported side effects of the food additive. The review also discussed the future direction of research on the medicinal and nutritional values of the seeds. Finally, the medicinal activities identified from the seeds could be further explored for drug discovery.

Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment

Daddawa also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as taste and flavour enhancer in soup and dishes in Africa. Daddawa is traditionally produced from locust beans (Parkia biglobosa) seeds. This work was carried out on the preservation of fermented Parkia biglabosa seeds sourced from local producers and laboratory produced. The local and fermented laboratory controlled samples were treated with of Ginger extract 8mg/g and 2.5mg/g of Ascorbic acid. A control experiment was left untreated. The samples were stored at ambient temperature (34ºC and 30ºC) for 30 and 120 days. The analysis consisted of aerobic and anaerobic mesophilic count, Staphylococcus count and Fungal count, detection of Escherichia coli, S.aureus, Salmonella sp, Mucor sp and Rhizopus sp. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure.The proximate analysis and organoleptic assessment of the purchased, laboratory treated and untreated (control) locust bean cake were carried out using standard procedure.The treated locust bean cake indicated microbial log reduction at120 days due to the effects of the preservatives; the Control shows microbial Log increase in the untreated locust bean cake.Isolated and characterized bacterial isolates at 30 and 120 days in the treated and untreated locust bean cake was E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus were isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal genera were Mucor sp and Rhizopus sp. The result indicated 40% elimination of contaminants at Gude,Jogana and Kwanar yandaddawa. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. The Organoleptic assessment indicated that the judges rejected control daddawa due to off flavor.

Microbial and Physicochemical Properties of Fermented African Locust Bean (Parkia biglobosa) Effluent and its Biocidal Potential on some Selected Insects

Microbial and Physicochemical Properties of Fermented African Locust Bean (Parkia biglobosa) Effluent and its Biocidal Potential on some Selected Insects

Partial Purification Characterization and Application of Bacteriocin from Bacteria Isolated Parkia biglobosa Seeds

Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar or closely related bacterial strains. Fermented Parkia biglobosa seeds (African locust bean) were screened for bacteriocin-producing lactic acid bacteria (LAB) with the characterization of putative bacteriocins. Bacteriocin-producing lactic acid bacteria (LAB) were identified by 16s rDNA sequencing. Molecular sizes of the bacteriocins were determined using the tricine-sodium dodecyl sulphate-polyacrylamide gel electrophoresis (tricine-SDS–PAGE) and effects of enzymes, pH, detergents and temperature on bacteriocin activity investigated, using standard procedures. Bacteriocins production and activities were measured by spectrophotometric analysis. Statistical analysis was carried out using student t-test and Analyses of Variance. Bacteriocigenic LAB isolated were Lactobacillus plantarum Z1116, Enterococcus faecium AU02 and Leuconostoc lactis PKT0003. They inhibited the growth of both Gram-positive and Gram-negative bacteria. The sizes of bacteriocins Z1116, AU02 and PKT0003 were 3.2 kDa, 10 kDa and 10 kDa, respectively. The synergistic effects of characterized bacteriocins and rifampicin tested on organisms showed significant differences (P &amp;lt; 0.05), as compared with the effects of only one of the two. The antimicrobial activity of the three bacteriocins was deactivated after treatment of the cell-free supernatants with proteinase K, papain, pepsin and trypsin. Parkia biglobosa seeds are, therefore, rich in LAB bacteriocins which could be explored. The biosynthetic mechanisms of LAB bacteriocins could be employed in food safety and security, preservation, peptide design, infection control and pharmacotherapy. This should help in the control of undesirable bacteria and in designing more potent and selective antimicrobial peptides.

Local condiments from fermented tropical legume seeds modulate activities of critical enzymes relevant to cardiovascular diseases and endothelial function.

Investigation into modulatory effects of local condiments produced from fermented legume (African locust bean and soybean) seeds on activities of enzymes relevant to endothelial function and cardiovascular disease (arginase, phosphodiesterase‐5, acetylcholinesterase, and, ecto 5′‐nucleotidase) in vitro was the focus of this study. The condiments were prepared according to traditional methods of fermentation. Thereafter, modulatory effects of aqueous extracts from the condiments on activities of the enzymes were subsequently carried out. Results showed the extracts significantly inhibited activities of arginase, phosphodiesterase‐5 and acetylcholinesterase, while the activity of ecto 5′‐nucleotidase was stimulated at sample concentrations tested. Thus, the observed enzyme modulatory properties exhibited by the condiments could be novel mechanisms to support their use as functional foods and nutraceuticals for the management of cardiovascular disease and associated endothelial dysfunction.

Microbiological evaluation of shelflife indices of fermented African locust bean cake stored under different preservative treatments

This study was carried out on the preservation of fermented Parkia biglobosa Seeds sourced from Local Producers and laboratory produced. The local and fermented laboratory controlled samples were treated with 0.5ml of freshly prepared ginger extract. Another set of control was left untreated. The samples were stored at ambient temperature for 30 and 120 days. Contaminant isolates were identified from locally produced, laboratory treated and untreated (Control) using standard procedure. The analysis consisted of Aerobic and Anaerobic mesophilic count, Staphylococcus count and fungal count, detection of E. coli, S. aureus, Salmonella sp, Mucor sp and Rhizopus sp. The proximate analysis and organoleptic assessment of the purchased, Laboratory treated and laboratory untreated (control) were carried out using standard procedure at 30 and 120 days. Isolated and characterized bacterial isolates at 30 and 120 days in the treated and control locust bean cake were E.coli only isolated in Kwanar yandaddawa, Staphylococcus aureus was isolated in all the purchased Locust bean cake, Salmonella sp was not detected and a predominant fungal species were Mucor and Rhizopus. There was log reduction between 30 and 120 days reated locust bean cake; the Control shows Log increase. The mean proximate composition percentage differences between 30 and 120 days shows nutritional quality of treated locust bean cake. Organoleptically, the judges rejected control daddawa as a result of what the panelist termed as “unpalatable taste and partially pleasant aroma” due to off flavor. The growing interest in use of natural products of plant origin therefore gives Ginger extract an advantage in developing a practical approach for the preservation of African locust bean cake. Keywords : African locust bean cake, preservatives, log reduction, nutritional quality, shelf life.

Effects of Salting and Drying on the Deterioration Rate of Fermented Parkia biglobosa Seed

The present study described the use of percentage moisture left and salting as a preservative method in studying the shelf life of fermented Parkia biglobosa (African Locust bean seed) over a period of four weeks. Bacillus subtilis was used as starter culture in the fermentation of Parkia biglobosa to ‘Iru’. Fermented samples [Iru] were dried to various % moisture content and salt of various concentrations were added. Samples were stored for four weeks at room temperature in an air tight plastic container. Functional properties such as pH, % protein, % titratable acidity and peroxide value of the seeds were analyzed on weekly basis during the storage period. Protein concentration of the preserved samples

Comparing Microporous and Native Corn Starch as Binders on the Textural Properties of African Locust Bean Bouillon Cubes

Seeds from the African locust bean (ALB; Parkia biglobosa) are commonly used in West African diets. This study investigated the effect of microporous and native corn starches as binders on textural properties of ALB bouillon cubes, using gas chromatography–mass spectrometry (GC-MS) to ascertain volatile flavor compounds in each ALB cube sample and using texture profile analysis (TPA) to the determine textural properties of each cube. In total, 39 volatile compounds were identified, (i.e., hydrocarbons, pyrazines, aldehydes, ketones, alcohols, esters, heteroaromatic compounds, and acids). We used principal component analysis (PCA) to compare aroma profiles of different ALB bouillon cubes by separating them into two groups (F1 and F2). Variation in microporous corn starch-derived ALB bouillon cubes (ALB (MS)) was 61.57% and native corn starch (ALB (NS)) was 38.43%. Characteristics of ALB (MS) are higher concentrations of 3-Isopropylbenzaldehyde (44.85%) and 3-Nonen- 5-yne (6.3%) and slightly lower concentrations of pyrazine and tetramethyl (25.99%) compared to ALB (NS), where we found slightly higher concentrations of benzaldehyde and 4-(1-methylethyl) (15.75%) and pyrazine and tetramethyl- (43.5%). Additional characteristics of ALB (MS) are increased hardness (14751.66) compared to ALB (NS). Accordingly, ALB (MS) bouillon cubes required more strength to compress, while ALB (NS) bouillon cubes required less. Further relevant studies should be conducted to better understand the underlying mechanisms involved to improve sustainability and product acceptability to consumers.