Locust Bean Seeds Research Articles

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.

Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

SummarySoumbala is made from African locust bean seeds (Parkia biglobosa), a legume widely spread in west Africa. It is a lipid and protein‐rich condiment obtained by three main steps: cooking, fermentation and drying. Ten different analysis were made on AFLBS samples at each step with a particular focus on protein and lipid fates. Results showed that cooking decreased markedly the carbohydrate content leaving mainly proteins and lipids as substrates for fermentation. During this step, 20% of the proteins were converted into free amino acids, mainly glutamic acid and tyrosine. Significant biogenic amines release occurred and reached 50 mg per 100 g of dried ALBS. Di‐glycerides and fatty acids increased markedly and represented 11% and 7% of the total lipids of dried ALBS. These results give a complete view of the nutritional characteristics of dried ALBS, its benefit but also its defects that arise during fermentation and not suppressed by the subsequent processing steps.

Optimum Boiling Duration and Its Effect on Nutritional Quality and Acceptability of Mechanically Dehulled Unfermented Locust Bean Seeds.

Most locust bean processing is still carried out locally in Africa. Dehulling is one of the major challenges encountered in traditional processing of locust bean seeds. Boiling time prior to dehulling is vital for nutritional status of locust bean. Hence, this study explored the influence of boiling duration before dehulling on the nutritional quality of mechanically dehulled locust bean seeds. The samples were subjected to four different boiling durations (1∼4 h) and the resulting effects on the overall acceptability, proximate composition, mineral content, and pH were evaluated. Locust beans boiled for 2 h and dehulled at the speed of 398 rpm gave the highest crude protein content, crude fiber, crude fat, and ash content. The pH ranged from 5.48 to 5.77, while boiling improved the mineral content ranging from 0.25∼0.48 mg/100 g (potassium), 16.80∼28.00 mg/100 g (calcium), 3.85∼6.73 mg/100 g (sodium), and 40.00∼52.40 mg/100 g (magnesium). The tedious labour during dehulling of locust bean seeds can be reduced at 398 rpm dehulling speed without adversely affecting the slightly acidic status and nutritional quality; thus enhancing quality and overall acceptability. Adoption of boiling raw locust bean seeds for 2 h under pressure prior to dehulling is a valuable procedure to eliminate long hours of boiling and tedious labour during local and industrial production.

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.

Fermentation of single and mixed substrates of lima bean seeds (Phaseolus lunatus) and African locust bean seeds (Parkia biglobosa)

The use of single substrate of leguminous seeds for condiment production has been shown to have deficiency and imbalance in nutrient composition. This research was designed to determine possibility of the use of Lima beans and African Locust bean seeds as mixed substrates for condiment production. African locust bean seeds, Lima bean seeds as well as their mixed substrates were fermented for 72 hours. The physicochemical properties, microbiological analysis, proximate composition and anti-nutritional factors were thereafter determined for the three substrates. Five genera of bacteria (Bacillus subtilis, B. polymyxa, Lactobacillus casei, Leuconostoc mesenteroides, Micrococcus rubens and Staphylococcus aureus) and five genera of fungi (Aspergillus flavus, Penicillium expansum, Mucor mucedo, Rhizopus stolonifer and Saccharomyces cerevisiae) were isolated from the fermented substrates in this study. Bacterial counts (5.8 to 7.8 Cfu/g) and fungal counts (2.4 to 3.5 Sfu/g) observed in mixed substrates were lesser than their single substrates. Moreover, steady increases were observed in protein (36.86 –40.48%), fat (7.58 – 13.60%), moisture (8.74 – 9.07%) and ash (1.69 – 2.81%) contents of the mixed substrates as fermentation days progressed. Reductions in the anti-nutritional contents were also observed in the mixed substrates. This study showed an improvement in the nutritional quality and reduction in the antinutritional contents of the blended African locust bean seeds and Lima bean seeds when explored as mixed substrates, and thus, could improve the use of Lima bean seeds which are among the underutilized legumes.Keywords: Legumes, Condiments, African locust beans, Lima beans, Nutritional quality

Fermentation of single and mixed substrates of lima bean seeds (&lt;i&gt;Phaseolus lunatus&lt;/i&gt;) and African locust bean seeds (&lt;i&gt;Parkia biglobosa&lt;/i&gt;)

The use of single substrate of leguminous seeds for condiment production has been shown to have deficiency and imbalance in nutrient composition. This research was designed to determine possibility of the use of Lima beans and African Locust bean seeds as mixed substrates for condiment production. African locust bean seeds, Lima bean seeds as well as their mixed substrates were fermented for 72 hours. The physicochemical properties, microbiological analysis, proximate composition and anti-nutritional factors were thereafter determined for the three substrates. Five genera of bacteria (Bacillus subtilis, B. polymyxa, Lactobacillus casei, Leuconostoc mesenteroides, Micrococcus rubens and Staphylococcus aureus) and five genera of fungi (Aspergillus flavus, Penicillium expansum, Mucor mucedo, Rhizopus stolonifer and Saccharomyces cerevisiae) were isolated from the fermented substrates in this study. Bacterial counts (5.8 to 7.8 Cfu/g) and fungal counts (2.4 to 3.5 Sfu/g) observed in mixed substrates were lesser than their single substrates. Moreover, steady increases were observed in protein (36.86 –40.48%), fat (7.58 – 13.60%), moisture (8.74 – 9.07%) and ash (1.69 – 2.81%) contents of the mixed substrates as fermentation days progressed. Reductions in the anti-nutritional contents were also observed in the mixed substrates. This study showed an improvement in the nutritional quality and reduction in the antinutritional contents of the blended African locust bean seeds and Lima bean seeds when explored as mixed substrates, and thus, could improve the use of Lima bean seeds which are among the underutilized legumes.Keywords: Legumes, Condiments, African locust beans, Lima beans, Nutritional quality

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

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.

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.

Degradation of Polycyclic Aromatic Hydrocarbons and Aroma Oxidation of Fermented Locust Bean Seeds ‘Iru’ by Laccase Enzyme Produced by Kluyveromyces dobzhanskii DW1 and Pichia manshurica DW2

Degradation of Polycyclic Aromatic Hydrocarbons and Aroma Oxidation of Fermented Locust Bean Seeds ‘Iru’ by Laccase Enzyme Produced by Kluyveromyces dobzhanskii DW1 and Pichia manshurica DW2

Effect of Soaked and Fermented African Locust Bean Seeds Meal on the Performance, Organs and Carcass Characteristics of Broiler Chickens

This research was conducted to determine the performance, organs weights and carcass characteristics of broiler chickens fed diets containing soaked and fermented African locust bean (<i>Parkia biglobosa</i>) seed meal (SFALBSM). Five diets were formulated in which SFLSBM was included in the diets broilers at graded levels of 0, 7.5, 15, 22.5 and 30% designated as T1, T2, T3, T4 and T5 respectively. Two hundred and twenty five (225) broiler chickens (Marshall Strain) were fed these diets in a completely randomized design (CRD). Each treatment was replicated three times with 15 birds per replicate having forty five birds (45) per treatment. The experiment lasted 8weeks (4weeks for starter phase and 4week for finisher phase). At the end of the experiment, carcass analysis was carried out in which three birds were slaughtered from each replication. The results of performance at starter phase showed were significant differences (P<0.05) in the final body weight (734.25-919.89g), total weight gain (679.13–898.31g) and total feed intake (1572.39-1708.56g). The feed conversion ratio (1.87-2.31) were significantly (P<0.05) better for 15% SFALBSM diet compared to others. The results of performance of birds at finisher phase also showed there were significant differences (P < 0.05) in the final body weights (2312.73-2786.14g), total feed intake (4287.73-4373.88g), feed conversion ratio(3.05 -4.55) and feed cost per kilogram gain (N222.33–316.70). Broilers fed 15% SFALBSM had significantly higher (P<0.05) in weights compared to others (2786.14g). The values for carcass weight and dressing percentage were also significantly (P<0.05) higher for broilers fed 15% SFALBSM diet (1930.24 and 73.98% respectively). There were significant differences (P<0.05) in breast muscle (17.35%-21.97%), drum stick (10.74-11.60%) and thigh muscles (11.63-13.38%). There were significant differences (P<0.05) in the heart (0.49-0.50%), lungs (0.50–0.70%), liver (1.93-2.50%), pancreas (0.20–0.32%) and kidney weights (0.28-0.38%). Feed conversion ratio and feed cost per kilogram gain were better in broiler chickens fed 15% SFALBSM diets (3.26 and 222.33 N/kg gain respectively) compared to others. It was therefore concluded that soaked and fermented African locust bean seeds can be included in the diet of broiler chickens up to 15% without any detrimental effect on performance, carcass and organs weights.

Performance Testing of Small-Scale Equipment for Depulping Locust Bean Seed

<abstract> <b><sc>Abstract.</sc></b> Processing of African locust bean seed starts with pretreatment of the harvested fruit before the seed can be converted into its numerous derivatives. Depulping of locust bean seed precedes cooking in locust bean processing. This operation requires much time and energy, which poses difficulties for the women and children who are involved in the processing of locust bean. This study focused on the development of small-scale equipment for depulping of African locust bean seed. Design, construction, and testing of the equipment were undertaken. The techno-economic status of the women in the rural areas who are directly involved in the processing of locust bean and its derivatives was taken into consideration. The depulping machine comprises a vertical cylindrical container, a cylindrical sieve, and a vertical rotating shaft that carries paddles and brushes. The vertical shaft is mounted at the central axis of the depulping unit. The machine has a capacity to depulp 10 kg of locust bean seed in a batch operation. Performance evaluation of the machine was carried out at five levels of soaking time (15, 30, 45, 60, and 75 min), corresponding to five levels of locust bean moisture content (20%, 25%, 30%, 35%, and 40% w.b.), and five operating speeds (550, 450, 350, 250, and 150 rpm). Results indicated that the depulping efficiency varied between 64% and 98% at moisture contents of 20% to 40% w.b. Seed membrane detachment and seed damage were less than 5% and 9.2%, respectively, at 45 min soaking time (moisture content of 30% w.b. with water at room temperature) and 350 rpm operating speed. The maximum power requirement was 2.25 kW at 550Â rpm. The operating conditions of 350 rpm operating speed and 45 min soaking time indicated higher depulping efficiency (98%), lower seed membrane detachment (2%), and lower seed loss (4.5%) during depulping. The performance results showed that the mechanized depulping process compared favorably with the traditional method in terms of quantity of seed produced per batch operation.

Nutritional and amino acid analysis of raw, partially fermented and completely fermented locust bean (Parkia biglobosa) seeds

Nutritional and amino acid analysis of raw, partially fermented and completely fermented locust bean (Parkia biglobosa) seeds

Comparison of Some Physicochemical Properties of Locust Bean Seeds Gum Extracted by Acid and Water Pre-Treatments

In this research, locust bean gums were removed from seeds with different extraction methods and some physicochemical properties were analyzed for gums and also locust beans. Three different extractions were treated at different temperatures and durations of sulfuric acid (H2SO4, 60%) solution, hydrochloric acid (HCl, 30%) solution and boiling water. Following dehulling and drying processes, seeds were milled and locust bean gums (LBG) were obtained eventually. The color values, moisture, protein, ash, sugar, pH, total acidity, soluble solids content, foreign particulates, acid insoluble ash contents and viscosity curves were compared for all samples. The results exhibited that the highest ash (1.94%) and protein (6.65%) contents were determined by water extraction gum, the highest acid-insoluble ash (3.58%) and foreign particulates (44.17%) contents were determined by HCl extraction gum. The lowest protein (5.01%), acid insoluble ash (1.29%), the foreign particulates (34.99%) and the highest viscosity value (533.9 mPas) were found from H2SO4 extraction gum. The results of investigation also showed that the H2SO4 extraction method was found to be more appropriate than HCl and water extraction methods to obtain a good quality gum.

Anti-nutritional and phytochemical evaluation of raw and fermented African locust bean (&lt;i&gt;Parkia biglobosa&lt;/i&gt;) seeds

The anti-nutritional and phytochemical analyses of raw and fermented seeds of Parkia biglobosa were carried out. The unfermented seeds contained low levels of anti-nutrients (oxalates and phytates) and these were significantly reduced by fermentation. Fermentation also resulted in the release and detection of some bioactive phytochemicals (flavonoids and total phenolics) while reducing the levels of some saponins. KEYWORDS : Fermentation, Parkia biglobosa, locust bean, phytochemicals, anti-nutrients

Evaluation of Critical Control Points (CCPS) in the Production of ‘Daddawa’ (African Locust Bean Cake) in Dawakin –Tofa Local Government area, Kano State, Nigeria

Hazard analysis and critical control point (HACCP) was carried out during the production of African locust bean seeds condiment (Daddawa) in a location that specialized in it’s manufacturing namely Kwanar – yandaddawa (Dawakin – Tofa Local Government Area) Kano State, Nigeria. The analyses consisted of determination of the aerobic, anaerobic mesophilic bacterial, staphylococcal and fungal counts. In addition, detection of E. coli 0157: H7, Staphylococcus aureus and Clostridium perfringens on the raw seeds before processing and the processed daddawa were also carried out. The raw seeds, processed seeds, production stages and additives had high total microbial count in the range of 109 - 1011cfu/g, which is above the maximum acceptable limit of 105cfu/g. Bacteria isolated and biochemically characterized were Staphylococcus spp, Clostridium perfringens and E. coli 0157: H7. Mucor and Rhizopus were the fungal genera frequently isolated from most of the samples with Aspergillus fumigatus least isolated. Clostridium botulinum was not isolated at Kwanar yandaddawa. The raw seeds, sand used in dehauling, diluents, pawpaw leaves used as additives as well as final molding, comparing (tabletting) and display for sale to consumers are therefore regarded as a critical control points. Keywords : Aerobes, anaerobes , E. coli 0157: H7, Critical Control Points.

Biotechnological Properties of Microorganisms Isolated from Traditional Fermented Foods

Cassava, maize, oil bean seed and locust bean seed were fermented traditionally to obtain fufu, ogi, ugba and iru respectively. Microorganisms were isolated and screened for their biotechnological properties. Organisms isolated were predominantly Lactic acid bacteria for cassava and maize, and proteolytic organisms for oil and locust bean seeds. These organisms include Lactobacillus plantarium, Lactobacillus brevis, L. cremoris, Enterococcus faecalis, L. fermentum, L. acidophilus, L. cellobiosus, L.casei. These isolates were screened for bacteriocin production, antibiotic activity, biogenic amine formation, acidification activity, exopolysaccharide production, antagonistic activity and enzyme production following standard procedures. Organisms isolated were capable of producing bacteriocin with L. plantarum showing the largest (6 indicators) spectrum of inhibition. They produced antibiotics which inhibited Escherichia coli, Staphylococcus aureus, Streptococcus spp. Four strains produced biogenic amine; which exhibited acidity with pH ranging from 4.30 - 4.40.These isolates were also observed to produce exopolysaccharide with E. faecalis having the highest (+A) degree of opacity. Seven strains showed antagonistic activity due to production of organic acid against indicator organisms (S. aureus, Klebsella pneumonia and E. coli). 78% exhibited proteolytic activity while 44% showed lipolytic activity. Organisms isolated from fufu and ogi showed amylolytic activity. The technological properties of LAB associated with traditional fermented foods can help in the selection and development of beneficial strains of starter cultures.

Evaluation of Some Vegetal Colloids on the Quality Attributes of Beef Sausage

Colloids are of vital role for improving the quality of foods including that of psyllium, locust bean and pectin which is found in orange peel albedo. These colloids are also of value for clinical nutrition. The last opinion could be confirmed by the chemical analysis which revealed that locust bean seeds had higher total phenolic compounds (485.28 mg/100 g) while psyllium seeds (297.54 mg/100 g) and orange peel albedo (246.11 mg/100 g) showed nearly the same level. Major phenolic compound was pyrogallol for locust bean, being cholchecein for other two colloids sources. Total flavonoid compounds were higher for psyllium seeds (536.46 mg/100 g) and locust bean seed (275.76 mg/100 g), being less for orange peel albedo (113.65 mg/100 g); major flavonoid in all sources was the hesperidin. The best eating qualities recoded for psyllium sausage followed by locust bean sausage. Generally, all three colloids sources improved the eating quality of beef sausage. Plasticity confirmed the results of sensory evaluation where the best sample was that of psyllium sausage. Higher pH value after 6 months storage at-18oC was in line with the best Water Holding Capacity (WHC) and plasticity levels recorded for psyllium sausage. Color intensity and TBA value were best for locust been followed by psyllium treatments. The lowest color intensity was in line with the highest TBA value. The keeping quality was better when adding the tested colloids; TVN, TBA value, Total Bacterial Count (TBC), Yeast and Mold (Y and M) count was lowest for psyllium followed by locust bean treatment. Other colloids showed the same trend but at lower degree.