Fermented African Locust Bean Research Articles

Probiotic potential of riboflavin-overproducing Bacillus subtilis ACU-I163MR and ACU-I11MR, isolated from fermented African locust beans

Riboflavin (vitamin B2) is a water-soluble compound that plays an important role in multiple cellular functions. This study evaluates the probiotic potential of riboflavin-overproducing Bacillus subtilis strains isolated from fermented African locust beans. After strain improvement, B. subtilis ACU-I11MR and ACU-I163MR were selected due to their higher riboflavin production (0.01905±0.0005 mg l−1 to 0.0259±0.0077 mg l−1 and 0.0195±0.0054 mg l−1 to 0.0267±0.0013 mg l−1, respectively). Their safety was confirmed through haemolytic assay, antibiotic susceptibility tests and the absence of gelatinase and biogenic amine activity. Probiotic potential was assessed via in vitro assays including resistance to low pH, bile salts, phenol, temperature and NaCl; auto-aggregation; cell hydrophobicity; biofilm formation; antibacterial activity; and enzyme and exopolysaccharide production. Both strains were non-haemolytic and negative for gelatinase and biogenic amine activity. They showed significant viability at pH 2 (survival 85.05; 87.09%), 1% bile salts (survival 88.82; 87.64%) and 0.5% phenol (survival 48.80; 59.52%), respectively. ACU-I11MR was susceptible to 9 out of 12 antibiotics, while ACU-I163MR was 100% susceptible. The strains demonstrated strong cell surface adhesion and auto-aggregation and inhibited several pathogenic bacteria. They produce amylase, protease and exopolysaccharide and thrive under various temperature and NaCl conditions. B. subtilis ACU-I163MR, showing superior probiotic potential, could be a promising candidate for developing riboflavin-enriched Bacillus-fermented functional foods.

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

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.

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

Exploration of surfactin production by newly isolated Bacillus and Lysinibacillus strains from food-related sources.

As a lipopeptide (LP), surfactin exhibits properties, such as emulsifying and dispersing ability, which are useful in food industry. Discovery of new LP-producing strains from food sources is an important step towards possible application of surfactin in foods. A total of 211 spore-forming, Gram-positive, and catalase-positive bacterial strains were isolated from fermented African locust beans (iru) and palm oil mill effluents in a screening process and examined for their ability to produce surfactin. This was achieved by a combination of methods, which included microbiological and molecular classification of strains, along with chemical analysis of surfactin production. Altogether, 29 isolates, positive for oil spreading and emulsification assays, were further identified with 16S rDNA analysis. The strains belonged to nine species including less commonly reported strains of Lysinibacillus, Bacillus flexus, B. tequilensis, and B. aryabhattai. The surfactin production was quantitatively and qualitatively analysed by high-performance thin-layer chromatography and liquid chromatography-mass spectrometry (LC-MS). Confirmation of surfactin by MS was achieved in all the 29 strains. Highest surfactin production capability was found in B. subtilis IRB2-A1 with a titre of 1444·1 mg L-1 .

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them to cooking, alkaline fermentation, and drying. The objective of this work was to monitor the evolution of the composition of ALBS during spontaneous fermentation. Results showed that the seeds at initial time contained mainly proteins (45%) and lipids (36%). During fermentation, the conversion of this initial composition took place to produce ammonium, free amino acids, and short-chain fatty acids (SCFAs) that accounted for 2%, 10%, and 1.5% dry basis, respectively, which explains the typical flavor of fermented ALBS. This release was also concomitant with biogenic amine production. Along with ammonium and SCFA release, pyrazines were the major volatile organic compounds. Composition modulation was well represented by a Verhulst equation in which the dynamic could be modified by the initial composition of the seed, the pre-cooking step, and the fermentation conditions (temperature and aeration). Practical applications For nutritional and sustainability reasons, re-integration of vegetable in general and legumes, in particular in our diet, is a current trend. However, only dish that are appealing to consumers are concretely adopted. Fermentation of legumes is interesting in more than one way. It does not involve heat, so thermolabile molecules can be preserved and the financial and energetic costs are low. Biological interesting molecules are produced from the metabolism of microorganisms, and among them, volatile organic compounds that contribute to enhance the flavor of legume dishes. Soumbala is a meal and/or condiment obtained from the fermentation of African locust bean (Parkia biglobosa) seeds (ALBSs), a legume widely spread in west Africa. The final typical sensory properties are known to be due to the alkaline fermentation step by Bacillus species. This paper presents the kinetics of release of various compounds during spontaneous fermentation that may impact the sensory and nutritional properties of the final product. More precisely, the dynamic of the production of free amino acids, free fatty acids, volatile compounds, and biogenic amines are presented and discussed to give insights into the succession of important reactions to control the sensory and nutritional qualities of fermented ALBS (FALBS). This paper shows that further research are necessary to better understand and control the quality of not only FALBS but also similar protein-rich legumes to modulate the quality of the final products.

Changes in the enzymes, amino acids, metal ions and flavor profile during fermentation of African locust bean seeds ‘Parkia biglobosa’ to Daddawa

Daddawa/iru, a product of African locust bean (Parkia biglobosa) seeds, is widely used as food condiment by many tribes in West Africa. This study aimed to determine some of the changes which occur during the microbial fermentation of African locust bean seed. The daily changes in pH, amylase, lipase and protease secretion were monitored. Changes in amino acid concentration, mineral ion composition were also monitored; the presence of hydrocarbons and volatile flavor compounds were also determined. The pH increased throughout fermentation and was above 8.5 by 96 h fermentation. Enzyme production was highest after 48 h fermentation. The highest increase in amino acid concentration was observed after 72 h fermentation. The essential amino acids which increased after 72 h fermentation include arginine (48.8%), threonine (25.2%), valine (24.8%), and methionine (20.0%), histidine (10.3%), isoleucine (19.2%), leucine (15.9%), lysine (15.24%), phenylalanine (14.9%), and tryptophan (12.5%). A higher metal ion concentration was observed before fermentation (0 h) than during or after fermentation of the locust bean seeds. Various hydrocarbons, fatty acids, esters and alcohols were observed at different stages of the fermentation.

Influence of Sun and Oven Drying Methods on the Proximate, Phytochemical and Vitamin C Composition of Fermented African Locust Beans (Parkia biglobosa) Powder

This research was carried out to determine some of the nutritional compositions of dried fermented African locust beans powder. Fermented locust bean is generally prone to deterioration and therefore adequate preservation methods are essential to obtain bean powder of good quality. In this study, two drying methods (sun and oven drying) were used to produce fermented dried locust bean which was later milled into powder. The oven-drying experiments were conducted for two air drying temperatures, 45oC and 55oC. The rate of moisture removal was determined by the weight loss which was measured at a 1-hour interval until a constant weight was reached. Proximate, phytochemical and vitamin C contents of the dried powder were analysed and the results showed that oven-dried (55oC) locust bean sample has the lowest moisture content of 4.70% when compared to other samples. However, oven-dried locust bean sample at 45oC had higher values of protein and Vitamin C of 37.05% and 3.03 mg/g respectively. It can be concluded from this study that oven-dried African locust beans powder samples generally retained the nutritional compositions studied better than sun dried samples.

Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations. The dried fermented condiments were subjected to chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p<0.05) higher protein (54.06%), ash (6.21%), crude fat (14.15%) and pH (8.90) content in fermented soybean condiment. Higher values of 44.72 mg/100 g, 20.06 mg/100 g, 612.40 mg/100 g and 164.34 mg / 100 g were also observed in fermented soybean condiment with respect to iron, magnesium, potassium, and calcium respectively. Furthermore, fermented soybean condiment revealed significantly (p<0.05) higher vitamin content of 647.62 UI/100 g, 0.047 mg/100 g and 0.030 mg/100 g for pro-vitamin A (β-Carotene), vitamins B1 and B2 respectively. Microbiologically, total plate count of 1.7×105 CFU/g and 1.4×105 CFU/g were observed for fermented soybean and locust bean condiments respectively. There was however no fungal growth observed in both condiments. Isolation and characterization of bacteria isolates revealed Bacillus subtilis as the common microorganism in both condiments. Bacillus licheniformis was predominant in locust bean condiment, while Bacillus pumilus was more in soybean condiment. With the exception of appearance, there was no significant difference (p>0.05) between the condiments in terms of their sensory attributes. Sensory scores for fermented soybean condiment were however higher than that of fermented African locust bean. From this study, soybean condiment may be a suitable substitute to locust bean (Parkia biglobosa) condiment, following the gradual extinction of the plant.

Fermentation rate monitoring in the production of African protein based condiments

Fermented African locust bean seeds can be used as substitute to chemically based food spices. It improves sensory properties of foods which includes the organoleptic characteristics. P. biglobosa (African locust bean) seeds were processed and fermented to a vegetable protein based African condiment known as ‘Iru’. Fermentation process was carried out at four different temperatures which are 40, 50, 60 and 70°C. The monitoring of the fermentation rate was based on three parameters namely: Carbon dioxide production, pH and reduction in substrate weight. Substrates were inoculated with Bacillus subtilis and Saccharomyces cerevisiae as starter culture while fermentation process took place for the duration of five days under anaerobic condition. The result obtained from the pH of fermented seeds confirmed the fermentation process to be alkaline in nature.

Bioactive components and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa ) against pathogenic microorganisms

Bioactive components and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa ) against pathogenic microorganisms

Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa) against pathogenic microorganisms

Background: The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous searching for new and effective antimicrobial bioactive compounds. Objectives: In this study, antimicrobial activity of extracts from fermented condiment from Parkia biglobosa was investigated against some pathogenic microorganisms. Materials and Methods: Gas chromatography and mass spectrometry (GC-MS) was used to identify bioactive compounds in n-hexane extract (oil). Aqueous and n-hexane extracts of locust beans were tested against clinical isolates; viz., Klebsiella spp., Aeromonas hydrophilia, Citrobacter braakii, Enterobacter aerogenes, Shigella dysenteriae, Pseudomonas aeruginosa, Salmonella typhi, Escherichia coli, Methicillin Resistant Staphylococcus aureus (MRSA), Aspergillus spp. and Candida albicans using agar well diffusion method. Results: The study revealed the phytochemicals in oil as phenols (41.8 mg/100g), flavonoids of 19.37 mg/100g, saponins (16.7 mg/100g), alkaloids (22.9 mg/100g), steroids (6.9 mg/100g), terpenoids (10.0 mg/100g) and cardiac glycosides (3.3 mg/100g). The aqueous extract contains phenols (33.7 mg/100g), flavonoids (12.3 mg/100g), alkaloids (17.6 mg/100g), saponins (5.0 mg/100g) and cardiac glycosides (1.2 mg/100g). The bioactive compounds in the n-hexane extract were ricinoleic acid, p-cymene, octadecanoic acid, n-hexadecanoic acid and others. Oil from fermented locust bean exhibited zones of inhibition ranging from 5 mm to 14 mm against the tested isolates at 10 mg/mL, while the aqueous extract displayed inhibition zones of 4 mm to 10 mm at 10.0 mg/mL. Conclusion: The chemical constituents in locally fermented condiment (locust bean) are responsible for pronounced antimicrobial properties. Hence, the condiment can be exploited for medicinal purposes. ​Keywords: Fermented food, condiment, n-hexane, phytochemicals and antimicrobials.

Nutrient and Anti-nutrient Composition and the Influence of Dietary Incorporation of Timecourse Fermented African Locust Bean Seeds on Growth Performance of Wistar Rats

Nutrient and Anti-nutrient Composition and the Influence of Dietary Incorporation of Timecourse Fermented African Locust Bean Seeds on Growth Performance of Wistar Rats

Investigation of the anti-cancer and apoptotic properties of aqueous extract from fermented African locust bean seeds

Some fermented foods are reported to possess anti-cancer properties. Fermented African locust bean seeds is a condiment prepared from fermentation of Parkia biglobosa. It has been reportedly functional for various medicinal activities but not anti-cancer. The cytotoxic and apoptosis-inducing properties of the aqueous extract of the condiment were investigated in human cancer - hepatocellular (Hep-G2) and cervical (HeLa) and noncancer cell lines. Cytotoxicity was evaluated using the 3-(4,5-dimethylthiazol-2-yl)-2,5- diphenyl tetrazolium bromide (MTT) and clonogenic cell survival assays. Apoptotic cell death and DNA fragmentation were also investigated. The results revealed cytotoxicity to both cell lines in a dose-dependent manner (P < 0.05) and selective activities between cancer and non-cancer cells. The IC50 values were 1.3 and 0.5 mg/mL for Hep-G2 and HeLa cells respectively. Furthermore, the extract induced apoptotic cell death in only Hep -G2 (73.03±0.73) cells. The morphologic photomicrographs correlated well with other findings, indicating the cell-specific cytotoxicity of the condiment

Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars, and cracked and dehulled African locust bean using selected Bacillus spp.

Physical, chemical and adsorption isotherm characteristics of fermented soybean cultivars and dehulled African locust bean using selected Bacillus spp. were investigated. The CIE Lab, pH, titratable acidity, temperature and viable cells of the fermented cotyledons count increased significantly (p < 0.05) during the 5 days fermentation period. The CIE (Lab) varied with method of dehulling of cotyledons prior to and during fermentation, drying and milling. Protein content of African locust bean (25.50-40.25%) and soybean (40.15-50.60%) increased, but carbohydrate content reduced during fermentation of African locust bean (30.20-15.08%) and soybeans (18.21-12.08%). Adsorption isotherm patterns of the dried and milled African locust bean and soybean cultivars were sigmoidal. Of the eight models used, the BET and GAB models gave good fit, with a good correlation coefficient (0.95-0.76) and low average (81.93-14.82). The GAB had better fit, greater relevance and theoretical significance when compared with other models. Cracking to remove cotyledons from locust beans prior to fermentation yielded condiment with better aesthetic appeal and nutritional qualities than the traditional cooking for extensive period used for dehulling and softening of African locust bean seeds.

Effect of Fermentation Substrate Thickness on Physical, Chemical and Microbial Qualities of Fermented African Locust Bean Seeds (Daddawa)

Effect of Fermentation Substrate Thickness on Physical, Chemical and Microbial Qualities of Fermented African Locust Bean Seeds (Daddawa)

Evaluation of the probiotic attributes of Bacillus strains isolated from traditional fermented African locust bean seeds (Parkia biglobosa), \u201cdaddawa\u201d

BackgroundThe involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and maximum consumer health benefits. In this study, isolated Bacillus cultures used in the fermentation of African locust bean seeds “Parkia biglobosa” into the food condiment “daddawa” were evaluated for probiotic attributes. Bacillus cereus strains BC1 and BC2 were tested for tolerance to acid, common salt (NaCl), and bile salt. Auto-aggregation and adhesion to epithelial cells, antibiotic sensitivity profile, hemolytic pattern, and antibacterial activity were also evaluated. To demonstrate further health benefit, spores of strain BC1 were investigated for anti-inflammatory potential employing the rat paw edema technique.ResultsBoth Bacillus cereus strains showed antagonistic activity against pathogenic Escherichia coli and Staphylococcus aureus. BC1 was more acid-stress tolerant than BC2, maintaining 107.6% viability after 3 h incubation in MRS broth of pH 2.5. However, at 97.74% viability after incubation for 3 h, BC2 was more tolerant to 0.4 % bile salt. The Bacillus cereus strains were susceptible to all antibiotics tested with the exception of norfloxacin and thrived under high saline stress. Both strains were protease producers and non-hemolytic on sheep blood agar. The edema inhibition study revealed that spores of Bacillus cereus strain BC1 had anti-inflammation potential and produced no physiological toxicity on the animals.ConclusionThese results indicate that the Bacillus cultures for “daddawa” production are good candidates for probiotics and have the potential for application in both animal and human formulations for increased health benefit to consumers.

Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed

The optimum conditions for the fermentation of a local legume known as African locust bean (Parkia biglobosa) into a vegetable protein based food condiment or spice (Iru) were developed using Levenberg-Marquardt (or Powell) method (using PSI software) with three (3) variables namely; inoculum concentration (bacillus subtilis), temperature and the fermentation duration. P. biglobosa seeds were fermented at various temperature of 40 - 70 °C for five days (120 hours) with different concentrations of Inoculum. The proximate analysis shows that fermentation increased the percentage protein. Protein had the highest composition with about 51 % after 72 hours at the lowest fermentation temperature of 40°C.

Optimal fermentation parameters for processing high quality African locust bean condiments.

Fermented African locust bean (ALB) condiments are widely used to enhance the aroma and the taste of various dishes in West Africa. They are a good source of proteins. Sonru is one of the ALB condiments processed in Benin using a traditional starter called yanyanku. The variability in sonru processing unit operations (e.g. fermentation) presumably affects the quality (microbiological, biophysical and sensorial) of the final product. This study aimed at optimizing the fermentation step of sonru based on response surface methodology including three-factors [i.e. proportion of yanyanku, fermentation duration and thickness/depth of the layer of ALB (TALB)] and three-level factorial Box Behnken design with four central point replicates. The pH, softness of fermented cotyledons, Bacillus spp. and aerobic mesophilic bacteria count of sonru were evaluated. In addition, consumer acceptability was assessed by 7-hedonic box scale and Just About Right analysis. The pH had an upward trend with the increasing of all factors, and particularly Bacillus spp. count had similar trend with the fermentation duration and TALB whereas maximal penetration force (referred as the softness) had a downward trend with the fermentation duration. The optimal fermented ALB condiment resulted from processing conditions set at 1‰ of yanyanku, 24h of fermentation and 8.5cm for TALB. The optimized sonru appeared to be ideal in color, softness and taste. These findings can be used to improve fermented ALB condiments processing and better control the product quality in African countries. Further studies are needed to improve the odor of sonru.

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&gt;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.