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Journal articles on the topic 'Locust bean'

Author: Grafiati

Published: 4 June 2021

Last updated: 15 February 2022

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1

Ademola, Ajayi-Banji, Ogunlela Ayo, and Ogunwande Gbolabo. "Investigation of locust bean husk char adsorbability in heavy metal removal." Research in Agricultural Engineering 63, No. 1 (March 28, 2017): 29–35. http://dx.doi.org/10.17221/44/2015-rae.

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he column adsorption study examines irrigation water treatment prior to its application in order to ensure water-crop-consumer heavy metal transfer reduction to the safe level using locust bean husk char (LBHC) as biosorbent. Char structural pattern was investigated with SEM-EDX machine. Contaminated surface water was introduced simultaneously into the bioreactors containing 100 and 200 g of LBHC and collected after 30, 60, 90 120 and 150 min of detention time. Removal efficiency, isotherm and kinetic sorption model were the evaluation tools for the study. Percent of Cr, Cd and As removal at 150 min retention time were 83.33, 100 and 100%, respectively for 100 g biosorbents. A similar trend was observed for Cr and As removal at the same retention time for 200 g of LBHC. Metals sorption conforms to the Freundlich isotherm with correlation coefficient values greater than 0.92. Experimental kinetics had a good fit for pseudo second order (R<sup>2</sup> > 0.94 for most cases). Removal efficiency is a function of contact time, biosorbent dosage and metal concerned. Locust bean husk char has good and effective treatability for some heavy metals in mildly polluted water.

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2

Prajapati, Vipul D., Girish K. Jani, Naresh G. Moradiya, Narayan P. Randeria, and Bhanu J. Nagar. "Locust bean gum: A versatile biopolymer." Carbohydrate Polymers 94, no. 2 (May 2013): 814–21. http://dx.doi.org/10.1016/j.carbpol.2013.01.086.

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3

ZEKERI, M., and H. USMAN. "FACTORS ASSOCIATED WITH LOCUST BEAN CONDIMENT CONSUMPTION IN KANO STATE, NIGERIA." Journal of Agricultural Science and Environment 17, no. 2 (May 16, 2019): 28–36. http://dx.doi.org/10.51406/jagse.v17i2.1832.

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The study aimed at providing information on consumer preference and reasons for consumption of processed locust bean in kano State, Nigeria. Data were collected with the aid of questionnaire. Multistage sampling technique was used in selecting 70 respondents. Descriptive statistics was used to analyze data collected. Locust bean consumption was mainly (88.6%) carried out by men in which majority (35.7%) were 38-47 age group, mostly (94.3%) married with majority (44.3%) having informal Qur’anic form of education. Majority (65%) of the consumers source their locust bean condiment for consumption from the producers and the consumer preference majority (88.6%) prefer the cake than ball form (11.6%) while reason for locust bean consumption was mainly due to (57%) improve food taste. Consumers mean expenditure on processed locust bean was N30.00 and N172 for daily and weekly respectively. Major constraints identified by the consumers in the consumption of processed locust bean include inappropriate packaging (38.6%0, poor hygiene (27.1%), product adulteration (17.7% and pungent smell (16.7%). It was recommended that more sanitary measures have to be taken by the processors to improve hygienic condition of the processing environment and thus acceptability.

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4

Ogunjimi, L. A. O., N. A. Aviara, and O. A. Aregbesola. "Some engineering properties of locust bean seed." Journal of Food Engineering 55, no. 2 (November 2002): 95–99. http://dx.doi.org/10.1016/s0260-8774(02)00021-3.

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5

Zhan, D. F., M. J. Ridout, G. J. Brownsey, and V. J. Morris. "Xanthan-locust bean gum interactions and gelation." Carbohydrate Polymers 21, no. 1 (January 1993): 53–58. http://dx.doi.org/10.1016/0144-8617(93)90117-m.

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6

Owolarafe, Oseni Kehinde, Dare Aderibigbe Adetan, Gbenga Adebayo Olatunde, Adebowale Oladeji Ajayi, and Ile Kehinde Okoh. "Development of a locust bean processing device." Journal of Food Science and Technology 50, no. 2 (April 17, 2011): 248–56. http://dx.doi.org/10.1007/s13197-011-0335-y.

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7

Olajide, J. O., and B. I. O. Ade-Omowaye. "Some Physical Properties of Locust Bean Seed." Journal of Agricultural Engineering Research 74, no. 2 (October 1999): 213–15. http://dx.doi.org/10.1006/jaer.1997.0243.

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8

Brigham, J. E., M. J. Gidley, R. A. Hoffmann, and C. G. Smith. "Microscopic imaging of network strands in agar, carrageenan, locust bean gum and kappa carrageenan/locust bean gum gels." Food Hydrocolloids 8, no. 3-4 (August 1994): 331–44. http://dx.doi.org/10.1016/s0268-005x(09)80345-7.

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9

P.P, Duru, Kaura J.M, Akin O.O, and Raymond I.B. "Compressive strength and water absorption of cement stabilized earth brick mixed with locust bean pod extract." International Journal of Advanced Geosciences 8, no. 2 (September 30, 2020): 186. http://dx.doi.org/10.14419/ijag.v8i2.31021.

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This study presents the experimental investigation carried out on the compressive strength and water absorption properties of lateritic blocks stabilized with cement and locust bean pod extract. Tests were carried out in which different sample batches of cement blocks (0.1, 0.2, 0.3, 0.4 and 0.5kg) were moulded and different sample batches of locust bean pod extract blocks (50, 100, 133, 150 and 200g/litre) were moulded and with both cement and locust bean pod moulded too. The compressive strength of the lateritic block samples were tested at 28 days. The results indicated that the cement with locust bean pod extract significantly increase the compressive strength of the lateritic block samples. This compressive strength increases as the amount of cement and locust bean pod extract was increased. This is a validation of the high possibilities of both cement locust bean pod extract being utilized as a binder in the production of blocks for low housing construction in developing areas of Nigeria.

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10

Choudhary, Deepak, Sameer Gangal, and Dinesh Puri. "Solubility enhancement of fenofibrate by modified locust bean gum using solid dispersion techniques." Asian Pacific Journal of Health Sciences 5, no. 2 (June 2018): 224–30. http://dx.doi.org/10.21276/apjhs.2018.5.2.41.

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11

Kolapo, A., OE Omopariola, AO Adeoye, and AJ Kolapo. "Adoption of improved processing technology among African locust bean processors in south-west, Nigeria." International Journal of Agricultural Research, Innovation and Technology 10, no. 1 (July 7, 2020): 123–28. http://dx.doi.org/10.3329/ijarit.v10i1.48104.

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The paper investigated the effect of socio-economic and institutional factors on the adoption of improved locust bean processing technology in South-West, Nigeria. Specifically, the study described the socio-economic characteristics of the locust bean processors, examines the level of awareness and adoption of the improved locust bean processing technology in the study area and determines the effect of socio-economic and institutional factors on the adoption and intensity of use of improved locust bean processing technology in the study area. A multi-stage sampling procedure was used to select 360 respondents used for the study. The data were analyzed using descriptive statistics and the Cragg’s (double-hurdle) model. The result of the study showed that majority (84%) of the locust bean processors were female with an average age of 48 (±11.36) years. Majority (97%) of the respondents were married with an average household size of 8.25 (±4.32) persons. The result showed that 44.2% were aware while 55.8% were not aware of the technology in the study area. The results from the Cragg’s double hurdle model show that in the first hurdle, age, experience, access to credit and awareness positively influenced the decision to adopt the improved locust bean processing technology while in the second hurdle, education and income positively influenced the intensity of the use of the improved locust bean processing technology. It is therefore recommended that Relevant stakeholders, agencies and government should made available credit facilities which will enable the locust bean processors acquired the technology in no distant time. Int. J. Agril. Res. Innov. Tech. 10(1): 123-128, June 2020

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12

Gana Yisa, Mohammed, and Mohammed Mamman Jiya. "The design, fabrication, and performance evaluation of a locust bean boiler." Journal of Applied Biotechnology & Bioengineering 6, no. 6 (November 25, 2019): 271–78. http://dx.doi.org/10.15406/jabb.2019.06.00204.

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African locust bean is a leguminous plant that is rich in nutrients and is used as food condiment. The traditional method of processing this food condiment is mostly unhygienic; consume a lot of fire wood, human energy and time. Using traditional methods for boiling 33.7Kg of locust bean would take about 12 hours. This study attempts to mechanize the existing traditional methods of boiling locust bean by designing, constructing, and evaluating electrically powered locust bean boiler. The boiler consists of three composite drums, each with a cylindrical upper part and conical lower part. The boiling chamber is made of 304 austenitic stainless steel which contains the heating elements. Fibre glass is lodged between the steel materials as an insulator. As power is supplied to the boiler, the elements convert the electrical energy to heat energy attaining the temperature of 200.7°C in 5 minutes. The machine has the capacity of boiling 33.7Kg of locust bean in 1 hour at 90°C. The cost of producing a unit is ₦20,207.5.

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13

A. M., Omoare, Oyediran W. O., and Badaru R. A. "Food Safety Practices in Locust Bean Processing: Implication for Rural Women Well-Being in Ogun State, Nigeria." Scientific Review, no. 64 (April 20, 2020): 28–33. http://dx.doi.org/10.32861/sr.64.28.33.

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African locust bean (Parkia biglobosa) is a nutritious source of food since it is rich in protein and some beneficial health vitamins. The processed locust bean product (iru) is often containing impurities which are attributed to poor food safety procedures. Hence, this study examined food safety practices in locust bean and its implication on rural women well-being. Interview guide was used to collect data from 320 respondents. Data collected were analyzed with regression analysis at p < 0.05 level of significance. Findings showed that compliance to food safety practices was very poor for 93.8% of the respondents. The well-being of 64.4% of the respondents was poor. In addition, more than 60% of the respondents cannot cater for clothing, children’s education and health care through their monthly income from locust bean product. Results of regression showed that significant relationship exited between washing of hands before and after locust bean processing and well-being (β = 1.42). Also, results of regression showed that proximity of processing units to refuse dump sites (β = 0.94), scarcity of raw locust seeds (β = 0.48), and lack of modern processing facilities (β = 0.34) are most serious problems to locust bean processing that affected the rural women’s well-being at p < 0.05. This study concludes that food safety practices and constraints are determinants of rural women’s well-being. The study recommends that efforts should be geared towards enforcement of food safety practices by the nutritionists, community health workers and extension agents in order to obtain safe locust bean product for high income and good well-being of rural women.

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14

Richardson, P. H., and I. T. Norton. "Gelation Behavior of Concentrated Locust Bean Gum Solutions." Macromolecules 31, no. 5 (March 1998): 1575–83. http://dx.doi.org/10.1021/ma970550q.

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15

Garcia-Ochoa, F., and J. A. Casas. "Viscosity of locust bean (Ceratonia siliqua) gum solutions." Journal of the Science of Food and Agriculture 59, no. 1 (1992): 97–100. http://dx.doi.org/10.1002/jsfa.2740590114.

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16

Mannion, Richard O., Colin D. Melia, Bernard Launay, Gerard Cuvelier, Sandra E. Hill, Steven E. Harding, and John R. Mitchell. "Xanthan/locust bean gum interactions at room temperature." Carbohydrate Polymers 19, no. 2 (January 1992): 91–97. http://dx.doi.org/10.1016/0144-8617(92)90118-a.

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17

Garnier, C. "Phase separation in dextran/locust bean gum mixtures." Carbohydrate Polymers 25, no. 3 (1994): 221–22. http://dx.doi.org/10.1016/0144-8617(94)90226-7.

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18

Garnier, Catherine, Catherine Schorsch, and Jean-Louis Doublier. "Phase separation in dextran/locust bean gum mixtures." Carbohydrate Polymers 28, no. 4 (December 1995): 313–17. http://dx.doi.org/10.1016/0144-8617(95)00090-9.

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19

Hadinugroho, Wuryanto, Suwaldi Martodihardjo, Achmad Fudholi, and Sugeng Riyanto. "Esterification of citric acid with locust bean gum." Heliyon 5, no. 8 (August 2019): e02337. http://dx.doi.org/10.1016/j.heliyon.2019.e02337.

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20

Liu, Binbin, Yuan Huang, Jiawei Wang, Zixuan Li, Guoshen Yang, Shunyu Jin, Emad Iranmanesh, Pritesh Hiralal, and Hang Zhou. "Highly conductive locust bean gum bio-electrolyte for superior long-life quasi-solid-state zinc-ion batteries." RSC Advances 11, no. 40 (2021): 24862–71. http://dx.doi.org/10.1039/d1ra04294g.

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Locust bean gum was utilized to prepare a free-standing quasi-solid-state ZnSO₄/MnSO₄ electrolyte. Zinc-ion batteries with locust bean gum electrolyte achieved high energy density and superior lifetime.

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21

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 (April 30, 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, 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.

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22

Ouoba, L. I. I., M. D. Cantor, B. Diawara, A. S. Traore, and M. Jakobsen. "Degradation of African locust bean oil by Bacillus subtilis and Bacillus pumilus isolated from soumbala, a fermented African locust bean condiment." Journal of Applied Microbiology 95, no. 4 (October 2003): 868–73. http://dx.doi.org/10.1046/j.1365-2672.2003.02063.x.

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23

Giri, Pankaj, and Inderbir Singh. "Synthesis and Characterization of Carboxymethylated Locust Bean Gum for Developing Compression Coated Mucoadhesive Tablets of Cinnarizine." Asian Journal of Chemistry 33, no. 9 (2021): 2143–49. http://dx.doi.org/10.14233/ajchem.2021.23316.

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Carboxymethylated locust bean gum (CLBG) was synthesized by carboxymethylation of locust bean gum (LBG) using monochloroacetic acid followed by characterization involving SEM, XRD and FTIR techniques. The CLBG exhibited changes in the surface morphology along with relative amorphous nature as indicated in SEM and XRD analysis, respectively. In SEM images, locust bean gum (LBG) exhibited irregular particle with smooth surface morphologies whereas CLBG depicted surface roughness with relatively irregular edges. XRD study indicated relative amorphous nature of CLBG. The modified gum was employed for developing compression coated tablets of cinnarizine. The core tablets coated with CLBG exhibited mucoadhesive detachment force of 11.44 ± 2.09 to 16.07 ± 1.88 N compared to 4.10 ± 0.95 to 5.52 ± 1.13 N of locust bean gum coated tablets. The CLBG depicted better sustained drug release behaviour when compared with the pure gum. In conclusion CLBG is a suitable polymer candidate for developing mucoadhesive drug delivery systems with controlled release property.

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24

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 (March 19, 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 that the defatted fermented samples were characterized with high strength presence of bioactive compounds notably phenolic compounds, saponins, peptides, amino acid and reductones. However, alkaloids and flavonoids were not detected. UV-Spectral characteristics of the extracts corroborated same. Similarly, quantitative antioxidative markers evaluated showed that the antioxidative capacity in terms of relative reducing power (23.40-29.50), and radical scavenging activity (82-89) on 1,1-diphenyl-2-picrylhydrazyl (DPPH) of defatted fermented locust bean extracts were high in comparison to the low antioxidative capacity in terms of relative reducing power 10.00-13.30) and radical scavenging activity (53-57) of the corresponding defatted unfermented locust bean extract. In addition the free amino acid of the defatted fermented locust bean extracts were high (1.66-3.30) in comparison to the low (0.215-0.3) free amino acid of the defatted unfermented locust bean extract. The result of total phenolic content was variable. Also, the antioxidant activity rate content, and EC50 of the extract were evaluated. This study demonstrated high antioxidant endowment of fermented locust beans in comparison to non-fermented locust beans. DOI: http://dx.doi.org/10.3329/bjsir.v49i4.22632 Bangladesh J. Sci. Ind. Res. 49(4), 275-280, 2014

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25

Jędrzejczyk, M., K. Bartnik, M. Funkowicz, and E. Toporowska- Kowalska. "FPIES Induced by Locust Bean Gum in an Infant." Journal of Investigational Allergology and Clinical Immunology 30, no. 3 (June 18, 2020): 197–99. http://dx.doi.org/10.18176/jiaci.0475.

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26

Alves, Ana, Joana Cavaco, Filipa Guerreiro, João Lourenço, Ana Rosa da Costa, and Ana Grenha. "Inhalable Antitubercular Therapy Mediated by Locust Bean Gum Microparticles." Molecules 21, no. 6 (May 28, 2016): 702. http://dx.doi.org/10.3390/molecules21060702.

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27

Zakari, U. M., A. Hassan, and J. Ndife. "Quality characteristics of African locust bean fruit pulp cakes." African Journal of Food Science 9, no. 1 (January 30, 2015): 17–22. http://dx.doi.org/10.5897/ajfs2014.1184.

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28

Builders, M. I., F. Tarfa, and J. C. Aguiyi. "The Potency of African Locust Bean Tree as Antimalarial." Journal of Pharmacology and Toxicology 7, no. 6 (August 1, 2012): 274–87. http://dx.doi.org/10.3923/jpt.2012.274.287.

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29

Chen, Y., M. L. Liao, D. V. Boger, and D. E. Dunstan. "Rheological characterisation of κ-carrageenan/locust bean gum mixtures." Carbohydrate Polymers 46, no. 2 (October 2001): 117–24. http://dx.doi.org/10.1016/s0144-8617(00)00293-9.

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30

Grenha, Ana, and Marita Dionísio. "Locust bean gum: Exploring its potential for biopharmaceutical applications." Journal of Pharmacy and Bioallied Sciences 4, no. 3 (2012): 175. http://dx.doi.org/10.4103/0975-7406.99013.

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31

K. C. Oni. "SHELLING MACHINE RELATED PROPERTIES FOR AFRICAN LOCUST BEAN FRUIT." Transactions of the ASAE 33, no. 2 (1990): 0572–76. http://dx.doi.org/10.13031/2013.31368.

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32

Fernandes, P. B., M. P. Gonçalves, and J. L. Doublier. "Phase diagrams in kappa-carrageenan/locust bean gum systems." Food Hydrocolloids 5, no. 1-2 (May 1991): 71–73. http://dx.doi.org/10.1016/s0268-005x(09)80289-0.

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33

Casas, J. A., and F. Garc�a-Ochoa. "Viscosity of solutions of xanthan/locust bean gum mixtures." Journal of the Science of Food and Agriculture 79, no. 1 (January 1999): 25–31. http://dx.doi.org/10.1002/(sici)1097-0010(199901)79:1<25::aid-jsfa164>3.0.co;2-d.

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34

Tanaka, Ryohei, Tatsuko Hatakeyama, and Hyoe Hatakeyama. "Formation of locust bean gum hydrogel by freezing-thawing." Polymer International 45, no. 1 (January 1998): 118–26. http://dx.doi.org/10.1002/(sici)1097-0126(199801)45:1<118::aid-pi908>3.0.co;2-t.

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35

LAMB, M. C., and FRANK J. FARRELL. "The Locust Bean and some of its Practical Applications." Journal of the Society of Dyers and Colourists 25, no. 3 (October 22, 2008): 77–81. http://dx.doi.org/10.1111/j.1478-4408.1909.tb00460.x.

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36

Okonkwo, Clinton Emeka, Abiola Olaniran, John Olusegun Ojediran, Tajudeen Adeniyi Olayanju, Faith Ajao, and Adewumi Samuel Alake. "Design, development, and evaluation of locust bean seed dehuller." Journal of Food Process Engineering 42, no. 3 (December 6, 2018): e12963. http://dx.doi.org/10.1111/jfpe.12963.

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37

Akinfiresoye, W. A., A. A. Akintade, and S. A. Fasoyin. "Development of African Locust Bean (Parkia Biglobosa) Depulping Machine." European Journal of Engineering Research and Science 5, no. 10 (October 8, 2020): 1174–78. http://dx.doi.org/10.24018/ejers.2020.5.10.1832.

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The traditional method of using hands to depulp African Locust Bean (ALB) inside a flowing river led to the conception and development of a simple operated 3 kg capacity ALB depulping machine at the Farm Power and Machinery Workshop of Agricultural and Bio-Environmental Engineering, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. The depulping machine has the hopper, the depulping unit which has the shaft carrying paddles to beat off the seed from the pulp, the frame, the water reservoir to aid the process and 2.2 kW power unit. ALB of moisture contents 60%, 71% and 78% were depulp at machine speed of 173 rpm. The time taken for each operation to be completed was taken. It was discovered that the machine performance in terms of efficiency and throughput increases as the moisture content of the ALB increases while the specific mechanical energy decreases as the moisture content increases. At moisture content of 78%, the efficiency of the depulping machine was 83%, the throughput was about 236 kg/h and the specific mechanical energy was 122.32 KG/KJ. The cost of the machine was Seventy Eight Thousand Naira (NGN 78,000:00). It is recommended for small and medium ALB farmers.

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38

Hatakeyama, Tatsuko, Sunao Naoi, M. IIjima, and Hyoe Hatakeyama. "Locust Bean Gum Hydrogels Formed by Freezing and Thawing." Macromolecular Symposia 224, no. 1 (April 2005): 253–62. http://dx.doi.org/10.1002/masy.200550622.

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39

Büyüksağiş, A., A. T. Baydır, and M. Dilek. "Locust Bean Gum as Corrosion Inhibitors in NaCl Solution." Protection of Metals and Physical Chemistry of Surfaces 57, no. 1 (January 2021): 211–21. http://dx.doi.org/10.1134/s2070205120060076.

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40

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 (April 23, 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 bean condiment samples were analysed using standard methods and a ten member semi trained panelists on a 3 point hedonic scale. As the dose concentration of Bacillus subtilis increased with fermentation time, the pH and microbial load showed a corresponding increase; except at fermentation time of 24 h where the total viable counts of the fermented locust bean were insignificant to be counted. The peroxide, FFA and TBA values of the fermented locust bean condiment samples showed increases, while protein exhibited a decline in content. Bacillus subtilis concentration of 1.0 mL and a fermentation time of 48 h produced a condiment with higher degree of consumer acceptability with no unpleasant odour. The use of Bacillus subtilis concentration was found to be concentration and time dependent. Excessive fermentation activities of Bacillus subtilis were undesirable at 72 h as this gave rise to low quality locust bean condiment with unpleasant odour.

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NAGPAL, MANJU, LOVELEEN KAUR, JANITA CHANDER, and PRATIMA SHARMA. "Dissolution Enhancement of Domperidone Fast Disintegrating Tablet Using Modified Locust Bean Gum by Solid Dispersion Technique." Journal of Pharmaceutical Technology, Research and Management 4, no. 1 (May 2, 2016): 1–11. http://dx.doi.org/10.15415/jptrm.2016.41001.

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Bawa, G. S., and M. T. Adegbulu. "Effects of duration of cooking whole or crushed African Locust Bean (Parkia Filicoidea, Welw) seeds on the levels of some Anti Nutritional Factors and growth performance of young rabbits." Nigerian Journal of Animal Production 34, no. 2 (January 9, 2021): 208–19. http://dx.doi.org/10.51791/njap.v34i2.1184.

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Abstract:

Chemical analyses and a growth trial were carried out to determine the effect of duration of cooking whole or crushed African locust bean seeds on the proximate compositions, levels of some anti-nutritional factors and growth performance of young rabbits. Samples of whole or crushed African locust bean seeds subjected to 30. 45 or 60 minutes duration of cooking respectively, were analysed for proximate composition and levels of some anti-nutritional factors. In a completely randomized design, a 56-day feeding trial was also conducted using 63 young rabbits of mixed breeds with an average initial weight of 415.00g to evaluate the effect of cooking whole or crushed African locust bean seeds at 100°C for 30, 45 or 60 minutes on growth performance. The diets were formulated to be iso-nitrogenous (20% CP). Diet 1 with raw African locust bean seeds served as the control. The animals were offered feed and water ad libitum. At the end of the growth trial, 5 rabbits per treatment were selected and slaughtered for carcass analysis. The results showed that cooking African locust bean seeds whole or crushed for 30, 45 or 60 minutes had no significant (P>0.05) effect on the proximate composition. However, cooking the seeds, either whole or crushed resulted in a significant (P<0.05) decrease in trypsin inhibitors activity (TIA), phytic acid, tannin und hydrocyanic acid content of the raw seeds. Feed intake, average daily weight gain and feed conversion ratio were significantly (P<0.05) improved as the duration of cooking increased. The cost per unit gain decreased significantly (P<0.05) as the duration of cooking increased from 30 10 60 minutes. It was concluded that ruw African locust bean seeds contain some levels of anti nutritional factors which could limit their nutritional value in monogastric diet. Cooking whole or crushed African locust bean seeds at 100°C for 60 minutes was considered optimum for young rabbits. There was no significant (P>0.05) advantage of crushing before cooking

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Adamade, CA, and JO Olaoye. "Performance Evaluation of a Dryer for Processed Locust Bean Condiments." Agrosearch 14, no. 2 (April 15, 2015): 103. http://dx.doi.org/10.4314/agrosh.v14i2.2.

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Bouzouita, N., C. Barbana, A. El Omri, S. Zgoulli, M. Hassouna, M. M. Chaabouni, and P. Thonart. "USE OF "LOCUST BEAN GUM" IN KETCHUP FORMULATION: RHEOLOGICAL STUDY." Acta Horticulturae, no. 758 (November 2007): 103–10. http://dx.doi.org/10.17660/actahortic.2007.758.11.

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Ajayi, Olajide Adedayo. "Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)." Open Journal of Social Sciences 02, no. 11 (2014): 73–78. http://dx.doi.org/10.4236/jss.2014.211010.

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ARNAUD, J. P., L. CHOPLIN, and C. LACROX. "RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN/ LOCUST BEAN GUM MIXED GELS." Journal of Texture Studies 19, no. 4 (January 1988): 419–29. http://dx.doi.org/10.1111/j.1745-4603.1988.tb00412.x.

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Hayrabolulu, Hande, Murat Şen, Gökçe Çelik, and Pınar Akkaş Kavaklı. "Synthesis of carboxylated locust bean gum hydrogels by ionizing radiation." Radiation Physics and Chemistry 94 (January 2014): 240–44. http://dx.doi.org/10.1016/j.radphyschem.2013.05.048.

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Kunkel, M. E., A. Seo, and T. A. Minten. "Magnesium binding by gum arabic, locust bean gum, and arabinogalactan." Food Chemistry 59, no. 1 (May 1997): 87–93. http://dx.doi.org/10.1016/s0308-8146(96)00173-2.

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Cordeiro, Teresa, Ana B. Paninho, Maria Bernardo, Inês Matos, Carolina V. Pereira, Ana Teresa Serra, Ana Matias, and Márcia G. Ventura. "Biocompatible locust bean gum as mesoporous carriers for naproxen delivery." Materials Chemistry and Physics 239 (January 2020): 121973. http://dx.doi.org/10.1016/j.matchemphys.2019.121973.

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KIM, SANG MOO, and MICHAEL H. PENNER. "TRICHODERMA REESEI ?-GALACTOSIDASE ACTIVITY ON LOCUST BEAN AND GUAR GALACTOMANNANS." Journal of Food Biochemistry 28, no. 4 (October 2004): 293–303. http://dx.doi.org/10.1111/j.1745-4514.2004.tb00073.x.

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