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Relevant bibliographies by topics / : Fermented locust bean

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Academic literature on the topic ': Fermented locust bean'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic ": Fermented locust bean"

1

Daramola, B. "Comparative analysis of antioxidative potentials of extracts of defatted unfermented and fermented locust beans." Bangladesh Journal of Scientific and Industrial Research 49, no. 4 (2015): 275–80. http://dx.doi.org/10.3329/bjsir.v49i4.22632.

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Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices: relative reducing power (mg ascorbic acid reducing activity equivalent per mg sample), radical scavenging activity(%) and free amino acids (mg glycine activity equivalent per mg sample), were quantitatively evaluated. Phytochemical screening results showed th

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2

Saater, Ape, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia, and Odey Bessie Agwu. "Quality Characteristics of Yellow Maize-Based Ogi Incorporated with Treated African Locust Bean Seeds Flour." Asian Food Science Journal 24, no. 2 (2025): 1–17. https://doi.org/10.9734/afsj/2025/v24i2768.

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The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation of samples: maize flour/boiled unfermented locust bean seeds flour (MULB), maize flour/fermented locust bean seeds flour (MFLB), maize flour/sprouted locust bean seeds flour (MSLB), and maize flour/toasted locust bean seeds (MTLB) based on the 16% protein requirement by the protein advisory group for complementary foo

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3

Tersoo-Abiem, Evelyn Mnguchivir, Stephen Sule, Izuchukwu Iwuamadi, and Esther Obiye Awulu. "Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments." European Journal of Agriculture and Food Sciences 3, no. 2 (2021): 63–67. http://dx.doi.org/10.24018/ejfood.2021.3.2.261.

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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, m

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4

F., Olukunle O., Sanusi A. I., Eboma, and Jelilat. "Microbial and Physicochemical Properties of Fermented African Locust Bean (Parkia biglobosa) Effluent and its Biocidal Potential on some Selected Insects." International Journal of Sciences Volume 7, no. 2018-05 (2018): 49–56. https://doi.org/10.5281/zenodo.3350305.

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The study was carried out to determine the microbial and physicochemical identify the bacteria and fungi associated with the fermentation of African Locust Bean (Parkia biglobosa) "Iru" effluent and to assess the biocidal effect of fermented Parkia biglobosa effluent on some selected insects (mosquito, bean and rice weevils). The physicochemical properties of the fermented locust bean effluents were assessed. The results obtained on the effluent physicochemical parameters showed that there were differences between the control effluent and the fermented African locust bean effluent from the lab

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5

D. O, Idowu, Olaniran J. A., and Onifade T. B. "Effect of drying temperature on physical properties of fermented dried locust bean flour." Journal of Agricultural and Crop Research 9, no. 1 (2021): 1–7. http://dx.doi.org/10.33495/jacr_v9i1.20.161.

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Drying plays a major role in food processing as it reduces the activities of micro-organisms and hence preserve food from deterioration. It has been reported that drying imposes new changes to the physical properties of the product which may in turn affect its handling, packaging and usability. The present research work, therefore aimed to evaluate the effect different drying temperature on physical properties of fermented dried locust bean flour. The local fermented locust bean was dried at different temperature of 50, 60, 70, 80 and 90°C at airflow rate of 1.8 kg/min. then milled and Investi

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Adesanya, Bose Joy, Joseph Faasema, and Israel Okpunyi Acham. "EFFECT OF BACILLUS SUBTILIS CONCENTRATION AND FERMENTATION TIME ON THE QUALITY OF AFRICAN LOCUST BEAN CONDIMENT." Bacterial Empire 4, no. 2 (2021): e96. http://dx.doi.org/10.36547/be.96.

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Fermented locust bean condiment in Nigeria has continued to attract low market value. This may partly be due to inconsistent quality of the product. In order to improve the quality of the condiment, there is need to explore standardization of the production process through use of starter culture such as Bacillus subtilis. Six samples were developed and were fermented at 35 °C in the laboratory using Bacillus subtilis concentrations of 1.0 mL and 1.5 mL at fermentation time(s) of 24 h, 48 h and 72 h respectively. The pH, microbiological, chemical and sensory attributes of the fermented locust b

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7

Afolabi, F. O., G. O. Ogunlakin, and O. F. Adebayo. "Effect of Packaging Material on the Quality Parameters of African Locust Bean Powder." Agrosearch 23, no. 1 (2025): 39–50. https://doi.org/10.4314/agrosh.v23i1.4.

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African locust bean condiment popularly referred to as ‘iru’ among the Western part of Nigeria is derived from the fermentation of African locust bean (Parkia biglobosa) seeds. Its wide acceptance as a food condiment is owing to its nutritional composition in African diets. African locust bean powder was produced using a dehulling machine and was fermented for three days. The fermented locust beans were dried in a cabinet dryer at 60 oC for 4 days and milled into fine powder. The African bean powder was then packaged into three different packaging materials: nylon, plastic, and glass container

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8

Rabi, M., Mukhtar, M.D., Magashi, A.M., and Bukar,A. "Microbiological Studies of Fermented African Locust Bean Cake Stored under Ginger Extract and Ascorbic Acid Treatment." UMYU Journal of Microbiology Research (UJMR) 3, no. 1 (2018): 8–15. http://dx.doi.org/10.47430/ujmr.1831.002.

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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)

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9

Ogunleke O. B and Oladipo I. C. "Isolation and molecular characterization of lactic acid bacteria isolated from selected fermented food condiments." World Journal of Biology Pharmacy and Health Sciences 23, no. 1 (2025): 064–70. https://doi.org/10.30574/wjbphs.2025.23.1.0634.

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This study investigated the isolation and molecular characterization of lactic acid bacteria (LAB) from four samples of fermented food condiments in Nigerian; Samples are fermented unsoften locust beans (iru woro), fermented soften locust beans (Iru pete), fermented African oil bean seeds (Ugba), fermented melon seed (Cirulus colocynthis) (Ogiri). Samples were obtained from Sabo market in Ogbomosho, Oyo State, and processed according to standard microbiological techniques on MRS medium under anaerobic conditions. Total LAB counts ranged from 1.2 × 10⁶ to 1.9 × 10⁶ CFU/g, with the highest count

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10

Alabi, D. L., and R. B. Napoleon. "Proximate Composition and Consumer Acceptability of Powdered Fermented Locust Bean and Soybean Condiments." Agrosearch 22, no. 2 (2024): 50–61. http://dx.doi.org/10.4314/agrosh.v22i2.5.

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Most rural households in Nigeria are more familiar with the use of the traditional locust bean condiment in meal preparation than that of the soybean. This study was carried out to improve the shelf life of the condiments, increase the consumption of soybean for enhanced nutrition among the resource poor rural households and determine consumers’ acceptability of the powdered locust bean and soybean condiments. Three samples were developed namely: powdered fermented locust bean, powdered fermented soybean and their composite (50:50 locust and soybean) condiments. Both the proximate composition

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Conference papers on the topic ": Fermented locust bean"

1

"Growth Performance of Clarias Gariepinus Fingerlings Fed Graded Level Inclusion of Fermented Locust Bean (Parkia Biglobosa) Meal." In International Conference on Advances in Agricultural, Biological & Environmental Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c1014158.

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