Parkia Biglobosa Seeds Research Articles

Evaluation of glycemic response of ten local meals commonly consumed from Chad

Diabetes mellitus is a metabolic disorder characterized by the presence of chronic hyperglycaemia accompanied by greater or lesser impairment in the metabolism of carbohydrates, lipids and proteins, including defects in either insulin secretion or response. The function of pancreatic cells gradually declines before the onset of clinical hyperglycemia. Its prevalence is increasing everywhere, especially in the developing countries due to the consumption of unknown glycemic index (GI) foods. Thus, the present study aimed to determine the GI of some local meals from Chad. In this purpose, ten meals were investigated and 60 non-diabetic volunteers were recruited in the present study. The proximate composition and the GI of these meals were determined. Results showed that 5 main ingredients (Hibiscus esculentus, Ipomea batata, Hibiscus sabdariffa, Corchorus oletorius and seeds of Parkia biglobosa) differentiate the meals. Soluble sugars and total carbohydrates levels showed a significant (p < 0.05) difference between meals (staples and sauces). The highest value of total carbohydrate of staples was found in Peeled dried sorghum ((BD); 31.80 %) while Cooked rice ((RZ); 19.82 %) has the lowest amount. Then, total carbohydrate content of sauces was in the range of 3.95 % (Leaves of Corchorus oletorius (MLK)) and 8.76 % (Dried okra + Fresh meat (GSV)) while, Sorrel leaves + Smoked fish ((OSP); 2.51 %) and Dried okra + Smoked fish ((GSP); 1.31 %) recorded the highest and lower values of soluble sugars, respectively. Moreover, Peeled dried maize + Dried okra + Fresh meat (MD/GSV) meal showed the highest GI (115.76 %) while the lowest value was found with Cooked rice + Sorrel leaves + Smoked fish (RZ/OZP) meal (31.08 %). The GI of Peeled dried maize + Fresh okra + Fresh meat (MD/GFV) attained a peak of 140 at 40 min while the peak of 130 was obtained with Peeled dried maize + Fresh okra + Smoked fish (MD/GFP) meal at the same time compared to glucose (160 at 40 min). Five meals (OSP/RZ; MD/GFP; MD/GFV; BD/GFP and BD/MLK) were low GI foods and were the best meals for human-being in terms of preventing diabetes mellitus. The consumption of such meals can provide a substantial contribution to the improvement of the Chadian diets.

Effect of Spices on the Microbial Load and Physicochemical Properties of Fermented Pakia Biglobosa Seeds

Fermented Parkia biglobosa seeds (iru) contain high protein content, serving as a major source of protein in rural areas, among people who cannot afford animal proteins. Spices are known to possess health benefits in humans. Hence, this study assessed the impacts of spices such as alligator pepper, ginger, garlic, nutmeg, turmeric, grains of Selim, cocoplum and skinplum on the microbial population and physicochemical properties of fermented Parkia biglobosa seeds. A 30g of each spice was added to 300g of previously pressure cooked and dehulled locust beans in separate containers. Each was sterilized and inoculated with Bacillus subtilis. All the samples including control (naturally fermented P. biglobosa alone) were fermented at 370C for 36h. The microbial load, pH, total titratable acidity (TTA) and proximate analysis were determined. Commercially fermented iru had the highest microbial load of 5.40, with unfermented iru having the least load (4.78). Unfermented iru had the least pH (6.35), the pH of all fermented samples was significantly high (P=0.05) with values ranging from 7.27 to 8.29. TTA of all the samples varied with the highest value of 5.75 recorded in cocoplum fermented iru while Selim fermented iru had the least value (0.85). Protein and fat contents of all fermented samples significantly increased (P=0.05) while carbohydrate and crude fibre contents decreased. Selim fermented iru had the highest ash content of 6.07 while alligator fermented iru had the least ash content (2.86). This research confirmed that fermentation of P. biglobosa with edible spices improved its nutritional value in production of iru.

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.&#x0D; 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.&#x0D; 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.&#x0D; 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.

Enhancing Nutritional Composition of Fermented Parkia biglobosa Seeds with Spices

Introduction: Fermented Parkia biglobosa seed is an essential condiment in Nigeria for its unique flavor and nutritional value. Aims: The study investigated the influence of spices such as Aframomum melegueta (alligator pepper), Zingiber officinale (ginger), Allium sativum (garlic), Myristica fragrans (nutmeg), Curcuma longa (turmeric), Xylopia aethiopica (grains of Selim), Chrysobalanus icaco (cocoplum) and Parinari excelsa (skinplum) on the nutritional composition of the condiment. Methodology: Thirty grams (30g) of dried spice was added to 300g of previously pressure cooked and dehulled locust beans in separate containers. Each was inoculated with Bacillus subtilis and fermented at 37oC for 36 hours. Results: The phytic acid in alligator fermented ‘iru’, ginger fermented ‘iru’ and nutmeg fermented ‘iru’ were 4.53mg/g, 18.54mg/g and 20.19mg/g respectively, which were significantly lower than the phytic acid of the commercially produced ‘iru’ (21.40mg/g). Starter culture fermented ‘iru’, turmeric fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly lower levels of trypsin inhibitors of 24.68mg/g, 26.13mg/g and 26.13mg/g, respectively when compared to commercially fermented ‘iru’. Skinplum fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly higher flavonoids levels. Alligator fermented ‘iru’ had significantly higher Vit. A (4.65), Vit. B1 (2.94), Vit. B2 (0.31mg/g) and Vit. B5 (0.08 mg/g) compared to commercially produced ‘iru’. The protein digestibility of Nutmeg fermented ‘iru’ was significantly higher than commercially fermented ‘iru’. However, other fermented samples had significantly reduced protein digestibility compared to commercially produced ‘iru’. Conclusion: To fortify and enhance nutritional composition of fermented Parkia biglobosa seeds, alligator pepper, skinplum and nutmeg may be used.

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

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

Extract of Parkia Biglobosa ("Dawadawa") Seed is A Rich Antioxidant Source Which Enhances Glucose Tolerance and Inhibits the Growth of Cancer Cells

The study showed that Parkia biglobosa seed possesses remarkable antioxidant, antidiabetic and anticancer properties

Production of Biodiesel from Nonedible Parkia biglobosa Oil under Acidic Condition.

In this study, biodiesel was produced from Parkia biglobosa oil via optimization of transesterification reaction conditions, (methanol to oil ratio, catalyst concentration, reaction temperature, and reaction time) under sulphuric acid catalyst (H2SO4). The oil was first extracted from Parkia biglobosa seeds using the Soxhlet extraction method. The physicochemical properties of the biodiesel were analysed and then compared to international standards. Subsequently, the oil was then used to produce biodiesel at optimized transesterification reaction conditions. The free fatty acid (FFA) content of the oil was 1.61% w/w, while the saponification value (mgKOH/g) was 191.65. The maximum yield (percentage weight) of the biodiesel produced was 93.4% at the maximum transesterification conditions of methanol-to-oil molar ratio of 6 : 1, sulphuric acid catalyst amount of 3 wt%, reaction temperature of 65°C, and reaction time of 1.5 h. The biodiesel produced was within the limits of international standards as per the specification by ASTM D6751 (American standard), EN 14241 (European standard), and Ghana Standard Authority. It was therefore recommended that biodiesel from Parkia biglobosa seed oil under acidic catalytic condition is a potential new substitute for petroleum diesel for commercialization purposes.

In-vitro antibacterial activities of fermented and unfermented Parkia biglobosa seeds against selected entero-pathogens

In-vitro antibacterial activities of fermented and unfermented Parkia biglobosa seeds against selected entero-pathogens

Cardiovascular Effect of the Fermented Seeds of Parkia biglobosa on Rabbits Oryctolagus cuniculus

Background and Objectives: Fermented seeds of Parkia biglobosa or “African mustard” are widely consumed in Togo. These fermented seeds are known to have a protective effect against the occurrence of cardiovascular diseases. The objective of the present study is to evaluate the effect of the decoction of fermented seeds on cardiovascular system.&#x0D; Methods: The fermented seeds have been subjected to physicochemical tests. A decoction was prepared and underwent qualitative and quantitative phytochemical tests. The decoction was also administered intravenously to rabbits at cumulative doses (17.5 mg / kg; 35 mg / kg; 70 mg / kg and 140 mg / kg) to assess the effect of Parkia biglobosa fermented seeds on the cardiovascular system. Parameters such as blood pressure, heart rate, and electrocardiogram (ECG) were then recorded.&#x0D; Results: The fermented seeds had a water content of 8.1 ± 0.2%, the total ash content was 21 ± 0.4% and the content of ash insoluble in hydrochloric acid of 2.3 ± 0.1%. The extract contained alkaloids, cardiac glycosides (with a content of 13.9 ± 0.2 µg equivalent of Digoxin / mg of extract) and saponins. The decoction causes a dose-dependent hypotension and bradycardia at 140mg / kg. The ECG shows a decrease of the amplitude of QRS complex at doses of 70 mg / kg and 140 mg / kg.&#x0D; Conclusion: The decoction has a dose-dependent hypotensive effect probably linked to its cardiotonic glycosides.

Periodic Appraisal of Cholesterol Degradation by Two Bacteria Isolates from 'Iru' (Fermented Parkia Biglobosa)

This study was carried out to evaluate the incubation period on cholesterol degrading ability of bacteria isolated from 'iru' (fermented Parkia biglobosa seeds). The total bacterial count after culturing 'iru' (Parkia biglobosa) on nutrient agar were 7.30, 8.13, 7.28 and 8.11 respectively. The isolates were identified as Bacillus cereus and Bacillus subtilis. The isolates were screened on a salt agar of 1% cholesterol. Some of the isolates utilized cholesterol and grew well. IRUA and IRUC had the highest growth on the minimal salt cholesterol agar, followed by IRUB. The growth of 2IRUB was very low while IRUD, 2IRUA, 2IRUC, 2IRUD had no growth on the nutrient agar. Bacillus subtilis and Bacillus cereus degraded cholesterol maximally as 59.57mmol/L and 43.51mmol/L respectively. The cholesterol concentration degraded greatly with incubation period showing that there were high activities of the microorganisms and maximum cholesterol degradation was recorded on the 7th day. This study showed that the cholesterol degrading bacteria from Parkia biglobosa are endowed with the capability to degrade cholesterol and are good sources of cholesterol oxidase exploited for potential biomedical and industrial applications.

Rethinking Iconic Species Reforestation in West Africa: Seed Shape Harnessing Is Strategic for Enhanced Germination and Vigorous Growth in Khaya senegalensis and Parkia biglobosa

Seed size is a critical factor that can impact the regeneration process of plant populations. The objective of this study is to identify optimal seeds for the cultivation of two overexploited native forest species in Côte d’Ivoire, namely Khaya senegalensis (Desr.) A.Juss., 1830 and Parkia biglobosa (Jacq.) R.BR. ex G. Don, 1830. A total of 1080 seeds per species were evaluated for germination and seedling vigour in two distinct environments (dry and humid) in Côte d’Ivoire. The results demonstrated that, for Khaya senegalensis, larger seeds exhibited higher germination rates, whereas for Parkia biglobosa, smaller and medium-sized seeds showed better germination performance. However, regardless of species and study site, larger seeds consistently produced more vigorous seedlings. In this case, pretreatment tests on large seeds of Parkia biglobosa can potentially enhance their germination performance. Large seeds, ranging from 0.25–0.37 g in Khaya senegalensis and 0.2–0.32 g in Parkia biglobosa, appear to be the most suitable and best candidates for high-quality, high-performance seeds to optimise the cultivation of these species in Côte d’Ivoire. Distributing such seeds to farmers can contribute to the success of reforestation and agroforestry programs involving these target species in Côte d’Ivoire. These findings contribute to the sustainable management of the target species and can serve as a basis for restructuring forest regeneration policies in Côte d’Ivoire.

Traditional Fermentation Affects the Nutraceutical Properties of Parkia biglobosa Seeds.

Parkia biglobosa seeds (African locust bean) play a crucial role in the diet and health of Western African populations. The seeds are spontaneously fermented to produce condiments used for food seasoning and stews preparation. Hence, to understand the health benefits of seed-based products from P. biglobosa, total polyphenol content, in vitro and ex vivo antioxidant properties, as well as antihypertensive activity, of fermented and non-fermented seeds were investigated. The Folin-Ciocalteu method was used to determine total polyphenol content; 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests were used to estimate the in vitro antioxidant activity. The ex vivo antioxidant and antihypertensive activities were evaluated by using cellular antioxidant activity in human red blood cells (CAA-RBC) and angiotensin-converting enzyme (ACE) inhibitory activity assays, respectively. The fermented seeds showed a huge increase in polyphenol content and in vitro antioxidant activities compared to non-fermented ones. The fermented seeds showed a higher potency of biological antioxidant activity than non-fermented ones by exhibiting greater protection of erythrocytes from oxidative damage at a very low dose of extracts. Both fermented and non-fermented seeds have been shown to contain peptides with ACE-inhibitory activity; however, the non-fermented seeds exerted a higher ACE-inhibitory activity than fermented ones. In conclusion, traditional fermentation positively impacted the nutraceutical and health benefits of P. biglobosa seeds. However, the non-fermented seeds should not be ignored. Both fermented and non-fermented seeds can be used as valuable ingredients for the formulation of functional foods.

Effect of Wood Ash in the Preparation of “Soumbala” from Parkia biglobosa Seeds

Aims: Evaluation of the biochemical and microbiological characterization of Parkia biglobosa seeds added with wood ash during the fermentation for the preparation of "soumbala" (traditional condiment used across West Africa).&#x0D; Study Design: Food safety&#x0D; Methodology: 32 soumbala samples due to eight samples per commune were collected in the markets of Dimbokro (city in the center of Côte d'Ivoire) and three communes from Abidjan district, namely Adjamé, Abobo and Cocody. Also, 5 kg of Parkia biglobosa seeds divided into 14 samples were collected on Adjamé’s market. The loads of microorganisms (mesophilic aerobic germs, lactic acid bacteria, Bacillus, yeasts and moulds) were determined by counting after culture in agar medium. The physico-chemical composition (pH, titratable acidity and soluble sugars) of Soumbala and Parkia bigloboda seeds has been determined according to standard methods.&#x0D; Results: The results of physico-chemical analyses showed that the pH varied from 5.53 to 7.95 for the control and from 8.2 to 8.6 for the "soumbala" produced in the presence of ash during 72 hours of fermentation, while that of the commercial "soumbala" was between 6.4 and 7.7. The protein, reducing sugar and fat contents increase while the dry matter and total carbohydrate contents of the seeds decrease during the fermentation process. Microbiological analyzes showed that the Bacillus loads varied from 5.2 to 9.9 log (CFU/g) for the control and 4.2 to 10.9 log (CFU/g) with the addition of wood ash with a respective optimum of 60 hours, those of lactic acid bacteria varied respectively by 2.3 log (UFC/g) and 3.1 log (UFC/g) in the control and supplemented with wood ash to reach an optimal load similar of 5.5 log (CFU/g). Yeast and mold loads varied from 2 to 5.2 log (CFU/g) for the control and from 3 to 4.5 and 5.6 log (CFU/g) respectively with the addition of wood ash. Bacillus was the only microorganism with the highest load both in commercial soumbala [10.2 log (CFU/g)] and in laboratory-produced soumbala [9.7 log (CFU/g)].&#x0D; Conclusion: Wood ash had a enhancing effect on the fermentation of Parkia biglobosa seeds where Bacillus are in the majority. "Soumbala" produced in the laboratory were free of lactic acid bacteria and fungi at the end of fermentation.

Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)

African locust bean (Parkia biglobosa) is one of the major seed plants used for the production of the most popular indigenous fermented condiment. Parkia biglobosa seeds were fermented for 24, 48 and 72 hours using four different fermentation containers (stainless steel, plastic and calabash), and the effect of both time and type of container were examined. The chemical and functional properties of fermented iru were determined using standard methods. Crude protein, fat, fibre, ash, carbohydrate and moisture were significant (p&lt;0.05), with values ranging thus: (40.51–43.71%), (33.44–36.06%), (2.50–4.12%), (2.0–2.75), (8.62–15.8) and (4.59–8.58%) respectively. Increase in fermentation time caused significant changes in the following functional properties: water absorption capacity (1.5–3.0), oil absorption capacity (0.70–1.65%), bulk density (1.5–3.0) and acid value (5.02–6.51 mgKOH/g). Fermentation time and type of container were observed to influence the chemical and functional properties of iru. However, fermentation time had a better influence compared to type of fermentation container. Stainless steel proved effective for the fermentation of iru compared to other containers used, while calabash and plastic were observed to ensure optimum fermentation condition, which influenced both functional and chemical composition.

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.

Extract of Fermented and Non-Fermented Seeds of Parkia Biglobosa Attenuates Hyperglycaemia and Related Nephropathy in Type 2 Diabetes Mellitus Animals.

Background: Diabetes mellitus persists as a major global health challenge despite several interventions. Remedies from natural plant products such as Parkia biglobosa (PB) seeds promises to be an effective alternative with no or fewer side effects. This study sort to assess and compare the total protein, fatty acid profile, phytochemical, antioxidant and antihyperglycaemic effect of fermented (FSE) and non-fermented (NSE) seed extract of PB in streptozotocin-nicotinamide induced (STZ-N) diabetic rats. Methods: Proximate composition (total proteins and lipids), fatty acid composition (by Soxhlet extraction with petroleum ether followed GC-MS) as well as phytochemical constituent and radical scavenging activity were performed on FSE and NSE. Type 2 diabetes mellitus was induced in rats by a single intraperitoneal injection of STZ (65 mg/kg b.w) followed by nicotinamide (110 mg/kg b.w) 15 minutes afterwards. Diabetic rats were orally treated with FSE and NSE (at 100 mg/kg b.w and 250 mg/kg b.w) or glibenclamide daily for 28 days. The antihyperglycemic effect was evaluated using biochemical parameters such as fasting blood glucose levels (FBG), lipid profile and kidney function parameters. Result: Protein and crude fat levels in the fermented were higher than non-fermented (12.5% and 97.6%, respectively). Polyunsaturated fatty acids were present in both. NSE had higher phenolic content and antioxidant activity. The 250 mg/kg b.w of NSE and FSE reduced serum glucose levels by 53% and 42%, comparable to 39.5% of glibenclamide. total cholesterol, triglycerides, LDL and VLDL cholesterol levels were reduced, with increased HDL levels. Further improvement in kidney function parameters was observed compared to the diabetes control. Conclusion: This study showed that both non-fermented and fermented seed extract of PB exerted antihyperglycemic effects and had potent therapy for type 2 diabetes and related nephropathy.

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.&#x0D;

GROWTH RATES OF PARKIA biglobosa JACQ. SEEDLINGS (AFRICAN LOCUST BEAN TREE) AS INFLUENCED BY TWO INORGANIC MANURES

One of the prominent fruit trees in the savanna ecosystem is Parkia biglobosa Jacq. (African Locust Bean Tree). Apart from being a nitrogen fixing tree, the seeds from its matured pods are often processed and used as soup condiment in some African countries most especially Nigeria. The population density of this plant species is low, its growth rate is slow and the processed seeds are not abundantly available and therefore costly. Thus, the influence of two inorganic manures/fertilizers (Urea and N. P. K.) on the growth rate of the seedlings of this species was investigated to pave way for massive production. The experimental design employed was completely randomized design (CRD) comprising 3 treatments and 4 replicates (treatments A (sandy loam + Parkia biglobosa seeds + N.P.K), B (sandy loam + Parkia biglobosa seeds + Urea) and C (sandy loam + Parkia biglobosa seeds as control). Seedlings’ emergence rates/percentages and morphological growth indices /parameters (plant height, leaf count, number of branches, collar girth and leaf area) were evaluated. Application of inorganic manures commenced at the 6th week after germination/seedling emergence. Results from statistical data analyses (SPSS 21.0) indicated significant differences (at P≤0.05) among the treatments. Seedlings in Urea + sandy loam (treatment B) had the highest mean values/fastest growth rate followed by treatment A and treatment C was the least. Incontrovertibly, faster growth rate of this important tree species could be achieved by employing Urea and relatively, N.P.K fertilizer could also be used.

Accumulation of heavy metals and minerals in soil rhizosphere and organs of Parkia biglobosa and Butryospermum paradoxum growing at the lead polluted site in Niger State, Nigeria

Anthropogenic activities inducing the accumulation of trace elements in Madaka village (between latitudes 6°00' E and 7°00' E, and 10°00' N and 10°04' N longitudes) of Rafi Local Government Area (Kagara, Niger State, Nigeria) have claimed many lives in the past. This study evaluated the accumulation of heavy metals and minerals in Butryospermum paradoxum and Parkia biglobosa and their soil rhizosphere at the lead polluted site around Madaka village of Rafi Local Government Area (Kagara, Niger State, Nigeria). Lead, arsenic, pH, nitrogen (%), organic carbon (%), organic matter (%), P, K, Na, Ca, Mg, N and cation exchange capacity were determined. Results showed significant differences (p &lt; 0.05) between the Pb content in the soil from control (3.13 ± 1.010 mg/kg) and polluted sites (12.71 ± 1.010 mg/kg), and in the seeds of Butryospermum paradoxum from control (3.80 ± 0.09 mg/kg) and polluted sites (13.10 ± 0.10 mg/kg). A significant (p &lt; 0.05) difference was also observed between the Pb content in Parkia biglobosa seeds from the control site (2.50 ± 0.10 mg/kg) and from the polluted site (14.10 ± 1.10 mg/kg). Overall, no significant differences (p &gt; 0.05) were observed in the nutrient contents among all samples analysed. A significantly high concentration of Pb and As in these plants around the lead polluted site poses a great health concern. This calls for the public’s attention, both governmental and non-governmental organisations, to intervene by creating awareness of the likelihood of their bioconcentration in humans and animals that consume these plants.

Improvement on the Growth Performance of Parkia biglobosa Seedlings (African Locust Bean Tree) Using Inorganic Fertilizers.

Parkia biglobosa (African locust bean tree) is one of the wild fruit trees in the savanna ecosystem and it is characterized with slow growth rate. The fruits are edible and very popular in western Nigeria and to some extent in other regions. Sequel to the slow growth rate of this plant, this study employed application of some inorganic fertilizers (Urea and N. P. K.) to possibly improve the growth rate of the seedlings of Parkia biglobosa. The design of the experiment is completely randomized design (CRD) consisting of three treatments and four replicates (treatment A: sandy loam + Parkia biglobosa seeds + N.P.K, B: sandy loam + Parkia biglobosa seeds + Urea and C: sandy loam + Parkia biglobosa seeds as control). The parameters investigated were seedlings’ emergence rates and percentages and morphological growth parameters (plant height, leaf count, number of branches, collar girth and leaf area). Inorganic fertilizer application commenced 6 weeks after seedling emergence. The data collected were subjected to statistical analysis of variance which revealed significant differences (P≤0.05) among the treatments. Treatment B had the highest mean values, followed by A and C was the least. Thus, Urea and N.P.K fertilizers could be employed in improving the growth rate of this important tree species. Keywords: Wild fruits, Parkia biglobosa, inorganic fertilizers, early growth rate, morphological, parameters.