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Journal articles on the topic 'Locust beans'

Author: Grafiati

Published: 5 June 2025

Last updated: 16 July 2025

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1

Adewumi, Idowu Israel, Towobola Afusat Babalola, and Ibrahim Folorunsho Ayanda. "Perceived Influence of Locust Beans Processing on the Income of Rural Women in Kwara State, Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 16–22. http://dx.doi.org/10.4314/jae.v29i1.2s.

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One of the biggest challenges in using African locus beans is the processing method, depriving many rural women of the opportunity to earn daily income. However, this study was conducted to determine the perceived impact of African locust bean processing on rural women's income in Asa and Ilorin East Local Government Areas. A multi-stage sampling procedure was used to select 300 respondents. Primary data was collected using a structured interview schedule. The results showed that the majority of the respondents (71.2%) use traditional methods to process African locust beans. There was a positi

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2

Aribifo, Damilola Leah, and Akinloye Jimoh Farinde. "Actors’ Involvement in the Processing Activities of Locust Beans (Parkia BiglobosaJacq.) in Osun and Oyo States, Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 31–38. http://dx.doi.org/10.4314/jae.v29i1.4s.

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The study assessed actors’ involvement in the processing activities of locust beans in Osun and Oyo States, Nigeria. Specifically, the study described the entrepreneurial activities along the processing stage of locust beans and determined the level of involvement of actors in the processing activities of Locust beans in Osun and Oyo States, Nigeria. A multistage sampling procedure was employed to select 135 respondents for the study. A structured interview schedule was employed to elicit primary data. As part of the entrepreneurial activities of processing locust beans, all the respondents st

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3

Ogunlade, A. O., O. A. Okunade, and S. O. Abiona. "Assessment of Effect of Different Packaging Materials on Microbial Quality of Locust Beans during Storage." Asian Food Science Journal 22, no. 8 (2023): 10–16. http://dx.doi.org/10.9734/afsj/2023/v22i8649.

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This study assesses the effect of different packaging materials on the microbial quality of Africa Locust beans during storage. Locust beans (Dawadawa) also known as iru, among the Yorubas in South-west Nigeria, is a popular condiment used as a taste and flavour enhancer in soup and dishes in Africa. Locust bean is traditionally produced from locust beans seed (Parkia biglobosa) and preserved using different packaging materials before use in order to prolong its shelf life. The Microbiological examination of the produced locust beans was carried out on samples wrapped with different packaging

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4

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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5

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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6

Adebowale, Modupe, Michael Adewumi, and B. C. Makanjuola. "Analysis of Thermophilic and Halophilic Bacteria in Traditonally Processed Locust Beans Sold in Ekiti and Kwara State, Nigeria." International Journal of Research and Scientific Innovation XI, no. IV (2024): 956–67. http://dx.doi.org/10.51244/ijrsi.2024.1104068.

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Locust beans is one of the most essential condiment and ingredient of any soup in Nigeria. Many household and eateries make use of this condiment on daily basis, considering its taste and addition to every soup, coupled with its health benefit. Being a natural ingredient, some medical practitioner had successfully convince their patient to abstain from many other artificial soup ingredient and stick to locust beans for their food. The Process and preservation of this locust beans involves cooking, drying and salting, which ordinarily should have killed every bacterial in the process, though, t

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7

Okolo, Esther, Victory Ojoene Simon, and M. E. Eze. "MYCOFLORA OF FERMENTED LOCUST BEANS (Parkia biglobosa) SEED, “IRU” SOLD IN LOKOJA MARKETS, KOGI STATE, NIGERIA." FUDMA JOURNAL OF SCIENCES 7, no. 4 (2023): 76–81. http://dx.doi.org/10.33003/fjs-2023-0704-1816.

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Fermented locust beans are a popular nutritious food seasoning that are prone to microbial contamination due to unhygienic handling and improper storage. This research aimed to evaluate the mycological quality of locust beans sold in Lokoja markets, Kogi State, Nigeria. Thirty (30) samples of locust beans were collected from five different markets in Lokoja, analyzed for inherent fungi which were identified using standard mycological techniques. The results indicated variations in the mean fungal loads across the sampled markets. Old market had the highest mean fungal load (4.33 × 105 CFU/g),

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8

Kabir, A. M., and I. O. Rukayat. "Transforming Locust Bean Processing: A Path to Profit for Elderly Women's Microbusiness in Sokoto, Nigeria." African Journal of Social Sciences and Humanities Research 7, no. 4 (2024): 77–88. http://dx.doi.org/10.52589/ajsshr-0uyi7not.

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This study investigates the value addition potential of African locust beans (Parkia biglobosa) in Sokoto Metropolis, Nigeria, emphasizing the socio-economic characteristics of processors, cost-benefit analysis, and strategies for enhancing the value chain. Despite the nutritional and economic significance of locust beans, their market utilization remains constrained by traditional processing methods, inadequate packaging, and a lack of modern branding. Utilizing a multi-stage sampling technique, data was collected from 60 respondents, revealing that the locust bean processing industry is pred

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9

Karamba, Kabiru Ibrahim, and Muhibbat Muhammad Abdullahi. "Optimization of traditional starter culture and African locust beans for daddawa production using Response Surface Methodology (RSM)." Gadau Journal of Pure and Allied Sciences 1, no. 2 (2022): 166–73. http://dx.doi.org/10.54117/gjpas.v1i2.28.

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“Daddawa” is a traditional condiment that is produced by the fermentation of African locust beans (Parkia biglobosa). It is a popular food condiment and economical method of food preservation specifically in the West and Central African region. The traditional starter culture used was isolated and identified using biochemical methods. Optimization of fermentation conditions of the starter culture and the locust beans was carried out using a central composite design of response surface methodology (RSM). The fermentation was considered at 40°C for 72 h. Bacteria suspected to be Bacillus subtili

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10

Olotu, F.B., Y.S. Ademiluyi, O.N. Okoro, S.C Obiakor, R.O. Jimoh, and R. Alade. "Development of an Improved NCAM Wet Legume Dehuller." Journal of Agricultural Mechanization i (November 30, 2021): 59–66. https://doi.org/10.5281/zenodo.13155231.

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The traditional method of dehulling legumes such as cowpea, soya beans and locust beans is by rubbing the seeds between the palms or by pounding in mortar but this process consumes time and energy and in some cases unhygienic. An improved wet legume dehuller was designed and fabricated to de-hull wet legumes. It was designed to work on the principle of compression for the splitting of the soaked seed coat. The de-hulling is achieved by shear and friction between the beans coat and the wall of the de-hulling chamber. This machine was designed and fabricated using locally available materials and

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11

Awoyinka, Olayinka Anthony, Tola Racheal Omodara, Funmilola Comfort Oladele, et al. "Gut Microbiota Hypolipidemic Modulating Role in Diabetic Rats Fed with Fermented Parkia biglobosa (Fabaceae) Seeds." RADS Journal of Biological Research & Applied Sciences 11, no. 2 (2021): 89–97. http://dx.doi.org/10.37962/jbas.v11i2.332.

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Background: Modulation and balancing of host gut microbiota by probiotics has been documented by several literature. Prebiotic diets such as locust beans have been known to encourage the occurrence of these beneficial microorganisms in the host gut. Objectives: To study the modulating role of gut microbiota in the hypolipidemic effect of fermented locust beans on diabetic Albino Wister rats as animal models. Methodology: Albino rats (Wistar strain), averagely weighing 125g were successfully induced with alloxan. Thereafter this induction, anti-diabetic treatment was carried out on

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12

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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13

Kuti, K., I. M. Hussaini, A. Usman, and A. Isa. "Isolation of Lactobacillus species from fermented Parkia biglobosa seed and screening for their probiotic activity." Agricultural Science and Technology 13, Volume 13, Issue 2 (2021): 212–16. http://dx.doi.org/10.15547/ast.2021.02.034.

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Abstract. Food fermentation has been a tradition for decades due to its immense benefits. Lactic acid bacteria are known to possess probiotic potential due to various chemical antimicrobial substances they produce. This research was aimed at isolating Lactobacillus spp. from locally fermented locust beans and screening the isolates for their probiotic potential. A total of 20 samples of fermented locust beans (P. biglobosa) were collected and processed. The samples were inoculated onto de-Mann Rogosa Sharpe (MRS) media and incubated anaerobically. The isolates with characteristic colonial morp

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14

Irechukwu, Precious. "Isolation and Identication of Fungi in Fermented Locust Beans (Parkia Biglobosa) Preserved by Different Storage Methods." International Journal of Operational Research in Management, Social Sciences & Education 10, no. 1 (2024): 206–17. http://dx.doi.org/10.48028/iiprds/ijormsse.v10.i1.14.

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An experimental study was carried out to isolate and identify fungi fermented locust Beans (parkia biglobosa) preserved by different storage methods. Samples of locust beans (parkia biglobasa) obtained from an open market in Lagos metropolis, were subjected to four different storage methods namely refrigeration, Oven drying at 50 ° C, sun drying and storage under room temperature ne for two months. Samples were cultured for presence of fungi using a locally prepared potatoes dextrose agar (PDA) under good hygienic Conditions using already made manufacturer's specication with modications. Th

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15

Ape, Saater, and Najime Nezuami. "Nutritional Characteristics of Orange Flesh Sweet Potato, Sprouted African Locust Bean Seed and Wheat Flour Based Doughnut Pastry and Its Effect on the Biochemical Profile of Albino Rats." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 150–60. https://doi.org/10.9734/ejnfs/2025/v17i41687.

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The study evaluated the nutritional profile and effect of orange flesh sweet potato-African locust beans seed-wheat flour on the biochemical profile of Wister albino rats. Standard methods were used in raw materials preparation and analyses. Experimental samples were formulated from orange flesh sweet potato, sprouted African locust beans seed and wheat flour based on the following ratios: 100:0:0, 65:5:30, 60:10:30, 55:15:30 and 50:20:30 respectively. A total of 25 male Wister albino rats were randomly divided in 5 groups and were daily fed with formulated and control diet for twenty-one (21)

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16

Nafisa, M. N., K. Abdulfatai, A. A. Orukotan, and S. Idris. "Optimization of African locust beans “Daddawa” production using response surface methodology." Science World Journal 20, no. 1 (2025): 392–404. https://doi.org/10.4314/swj.v20i1.53.

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In this research, optimization of ‘Daddawa’ production was carried out using Response Surface Methodology. Fresh samples of African locust beans seeds were obtained from Central Market, Kaduna metropolis. The Bacillus subtilis used to accomplish the fermentation was isolated from fermented products (‘Ogi and Daddawa’) and was identified using conventional biochemical tests and molecular method using 16SrDNA sequence homology. African locust bean seeds were processed into ‘Daddawa’ The laboratory methods adopted were similar to the traditional method except that glass wares were used as ferment

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17

Frances, Ejimofor, Chiamaka, and Adaugo Ozioma Nwakuche. "Preservation of Locust Bean Using Garlic and Ginger: Chemical and Microbial Changes." IAA Journal of Biological Sciences 12, no. 1 (2024): 87–98. http://dx.doi.org/10.59298/iaajb/2024/121.8798.11.

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This study aimed to determine the chemical and microbial changes in locust bean preserved using a combination of salt, garlic, and ginger. Fresh tomato locust bean was processed into condiment and divided into samples with varying concentrations of ginger, garlic, and salt (2.5% w/w). These samples were stored for 4 weeks, during which their proximate composition and microbial load were assessed weekly. The total viable count (TVC), lactic acid bacteria (LAB), and yeast counts were determined, and pure microbial isolates were identified. Results showed that samples containing 2.5% ginger and g

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18

Onah, O. R., I. C. Ozumba, O. A. Adejumo, C. A. Adamade, and T. Iorpev. "DESIGN, FABRICATION AND TESTING OF LOCUST BEANS PULP WASHER." Journal of Agricultural Mechanization 1 (November 30, 2021): 15–20. https://doi.org/10.5281/zenodo.13207688.

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This study is on the development of a mechanized technology that can effectively wash theyellowish pulp from the locust bean seeds since the traditional method of washing the locust beanseeds from the yellowish pulp is time consuming and tasking due to the sliming nature of theyellowish pulp whenever it comes in contact with water. The designed machine consists of a sieveand a set of paddles and brushes which provides the agitation and abrasion required to depulp thesoaked bean seeds, a frame, a transmission system and a prime mover. The soaked seeds are fedinto the cylinder with water during

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19

Lezhenina, I. P., and Yu V. Vasylieva. "Megabruchidius dorsalis (Fåhreus, 1839) (Coleoptera: Chrysomelidae: Bruchinae) is a new adventive species in the Kharkiv Region (Ukraine)." Kharkov Entomological Society Gazette 26, no. 2 (2018): 15–18. http://dx.doi.org/10.36016/khesg-2018-26-2-3.

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Larvae, pupae and imagoes of Megabruchidius dorsalis have been found in October 2018 as a result of examination of the beans of the honey locust (Gleditsia triacanthos) in the arboretum of the Dokuchaiev Kharkiv National Agrarian University. The seed beetles colonized in 52% of the beans harvested in the current year and in 81% of the beans harvested in the previous years.

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20

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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21

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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22

Kim, Dah-Sol, and Fumiko Iida. "Nutritional Composition of Tonka Bean (Dipteryx odorata) and Its Application as an Elder-Friendly Food with Gelling Agent." Gels 8, no. 11 (2022): 704. http://dx.doi.org/10.3390/gels8110704.

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(1) Background: The purpose of this study was to compare the nutritional characteristics of Tonka beans according to the cooking method and to prove the feasibility of application as an elder-friendly food. (2) Methods: After analyzing the nutritive components, antioxidant activity, and anti-diabetic activity of raw, boiled, and roasted Tonka beans, custards, to which roasted Tonka beans were added, were prepared using a gelling agent to meet the KS viscosity standards (≤1500 mPa.s). (3) Results: The cooking methods decreased the nutritive factors in Tonka beans. However, while boiling caused

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23

Ogunleye, I. O., and O. Awogbemi. "Methods of Preserving and Improving the Quality of Locust Beans." Advanced Materials Research 62-64 (February 2009): 226–33. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.226.

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This research work presents two methods of preserving and improving the quality of locust beans namely: salting and drying. 80g of non-salted sample of locust beans and the same quantity of the sample with 5g of salt and 10g salt were subjected to direct sunlight drying for 5 days. Proximate analysis showed that dried salted sample contains 67.65% of protein while dried non-salted sample has 66.82% of protein. The non-salted sample has a microbial load of 1.02×107cfu/g while the salted sample has 1.42×105cfu/g at the end of the fifth day of drying. The non-salted has the greatest drying rate w

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Rita Onyeche Onah, Isaac Chinedu Ozumba, Oluyemi Adedola Adejumo, Terhemba Iorpev, and Christiana Alami Adamade. "Performance evaluation of locust beans de-pulping machine." Global Journal of Engineering and Technology Advances 17, no. 3 (2023): 001–5. http://dx.doi.org/10.30574/gjeta.2023.17.3.0222.

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Paucity of information on performance parameters of the newly developed machine limit its extension, adoption and commercialization. Hence, this study focused on the performance evaluation of a newly developed locust bean de-pulping machine. The machine consists of a frame, stainless steel one-end closed vertical cylindrical sieve, set of paddles with brushes, stainless steel water bath with inlet and outlet, and prime mover (GX 200 gasoline engine). It was evaluated at 150, 250 and 350 rpm operating speed levels, 65, 76, 84% wb moisture content levels, and 5, 10 and 15 kg sample weight in tri

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Rita, Onyeche Onah, Chinedu Ozumba Isaac, Adedola Adejumo Oluyemi, Iorpev Terhemba, and Alami Adamade Christiana. "Performance evaluation of locust beans de-pulping machine." Global Journal of Engineering and Technology Advances 17, no. 3 (2023): 001–5. https://doi.org/10.5281/zenodo.10947020.

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Paucity of information on performance parameters of the newly developed machine limit its extension, adoption and commercialization. Hence, this study focused on the performance evaluation of a newly developed locust bean de-pulping machine. The machine consists of a frame, stainless steel one-end closed vertical cylindrical sieve, set of paddles with brushes, stainless steel water bath with inlet and outlet, and prime mover (GX 200 gasoline engine). It was evaluated at 150, 250 and 350 rpm operating speed levels, 65, 76, 84% wb moisture content levels, and 5, 10 and 15 kg sample weight in tri

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26

Attoh-Kotoku, V., O. O. Olusola, F. Osafo, and A. B. Omojola. "Whole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage." Nigerian Journal of Animal Production 43, no. 2 (2021): 370–77. http://dx.doi.org/10.51791/njap.v43i2.987.

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Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter. The resultant beans were sun dried, milled into

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Funmilola Comfort Oladele, Bashirat Motunrayo Oluokun, and Omotola Blessing Adam. "Effect of Parkia biglobosa seed on lipid profile of dexamethasone-treated pregnant rats." World Journal of Biology Pharmacy and Health Sciences 8, no. 3 (2021): 030–39. http://dx.doi.org/10.30574/wjbphs.2021.8.3.0127.

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This study was aimed at evaluating the effect of Parkia biglobosa seed on dexamethasone-treated pregnant rats. Locust bean seeds were purchased from an open market in Ado Ekiti, Nigeria. It was processed and ground into powder which was subsequently used in formulating feed for experimental animals. Fifteen female pregnant rats were divided in three groups of five each. Animals in group A were exposed to standard animal feed only. This served as the control group. Those in group B were exposed to animal feed mixed with locust beans + 0.3 mg/kg body weight of dexamethasone, while those in group

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Olotu, F.B., N.O. Okoro, R.O. Jimoh, S.C. Obiakor, R.A. Alade, and Y.S. Ademiluyi. "THE PERFORMANCE OF MULTI – SEED DEHULLING MACHINE UNDER DIFFERENT OPERATIONAL CONDITIONS." Journal of Agricultural Mechanization i (November 30, 2021): 29–41. https://doi.org/10.5281/zenodo.13156386.

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Dehulling is the removal of the outer coast (testa) from a nut/seed after the kernel has been conditioned. It is a vital in the final processing of nut/seed for human consumption. Traditionally, the removal of the Conditioned outer coast of the legume seed such as cowpea, locust bean and soybean is a tedious activity and it is manually achieved by rubbing the seeds between the palms, stapling of feet on them, by pounding in mortar or use of grinding stone on stony slab and it is commonly carried out by women and children. This process needs to be mechanized to reduce its time consummation and

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Funmilola, Comfort Oladele, Motunrayo Oluokun Bashirat, and Blessing Adam Omotola. "Effect of Parkia biglobosa seed on lipid profile of dexamethasone-treated pregnant rats." World Journal of Biology Pharmacy and Health Sciences 8, no. 3 (2021): 030–39. https://doi.org/10.5281/zenodo.5956148.

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This study was aimed at evaluating the effect of <em>Parkia biglobosa</em> seed on dexamethasone-treated pregnant rats. Locust bean seeds were purchased from an open market in Ado Ekiti, Nigeria. It was processed and ground into powder which was subsequently used in formulating feed for experimental animals. Fifteen female pregnant rats were divided in three groups of five each. Animals in group A were exposed to standard animal feed only. This served as the control group. Those in group B were exposed to animal feed mixed with locust beans + 0.3 mg/kg body weight of dexamethasone, w

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30

Saliu, Bolanle Kudirat, Sule, Ismaila Olawale, Agbabiaka, Toyin Olayemi, and Zakariyah, Rahmat Folashade. "Efficacy of Some Chemical Preservatives in Prolonging the Shelf Life of Fermented Locust Beans ‘iru’." UMYU Journal of Microbiology Research (UJMR) 4, no. 1 (2019): 62–71. http://dx.doi.org/10.47430/ujmr.1941.010.

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In Nigeria most foods are preserved by adding salt. The efficacy of this and some other chemical preservatives in improving the storage quality of fermented locust beans was the focus of this study. Samples of fermented locust beans were separately treated with table salt (10% w/w), brine (10 and 20% solution), vinegar (4 and 6%) and lactic acid (10 and 20%). After treatment, all the samples were stored at ambient temperature and periodically analysed for sensory and microbiological properties. Samples treated with dry salt became slippery, changed in color and developed bad odor within 1, 4 a

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Saliu, Bolanle Kudirat, Tariq Oluwakunmi Agbabiaka, and Jubril Olayinka Akolade. "Lemongrass-Synthesized Silver Nanoparticles as Preservatives of Fermented Locust Beans." Indonesian Food and Nutrition Progress 21, no. 2 (2024): 61. http://dx.doi.org/10.22146/ifnp.91418.

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Fermented locust beans (FLB), produced from Parkia biglobosa (Mimosaceae-Fabaceae), are used in many parts of West Africa, including Nigeria, as condiments to enhance the taste and nutritional quality of foods. These benefits are, however, marred by the short shelf-life of FLB. Traditional preservative methods and the use of chemicals have their shortcomings. This study, therefore, investigated the effectiveness of lemongrass-synthesized silver nanoparticles (LSSNP) as a preservative of FLB. The LSSNP was prepared, characterized, and used to treat fresh FLB at 10% v/w. Dynamic light scattering

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32

Shahida, Adamu Ahmad. "Studies on Fermentation of African Locust Beans (Parkia biglobosa L.) for the production of Food Tasty Condiment (Daddawa)." J. of Advancement in Medical and Life Sciences 7, no. 2 (2019): 05. https://doi.org/10.5281/zenodo.2577164.

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African Locust Bean (<em>Parkia biglobosa</em>) is among the leguminous plants used by man particularly in some African countries for the production of local condiment. Samples of locust bean were fermented under laboratory conditions to produce condiment by using cultures of <em>B. subtiilis, B.</em> <em>licheniformis and M. varians</em> that were previously isolated from locally fermented daddawa. The isolates were prepared at various concentrations of 0.2, 0.5 and 0.8 respectively. The pH and temperature were recorded at twelve hour interval. Fermentation has occurred in all the concentrati

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Abdu-Raheem, K. A., F. M. Oluwatusin, A. O. Kolawole, A. O. Adekunmi, O. C. Ajewole, and F. O. Osundare. "Willingness to Pay for Centralized Modern Locust Bean Processing Equipment in Ekiti State, Nigeria." European Journal of Nutrition & Food Safety 15, no. 7 (2023): 42–49. http://dx.doi.org/10.9734/ejnfs/2023/v15i71321.

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This study investigated the propensity to pay for modern apparatus processing locust beans in Ekiti State, Nigeria. Utilizing primary data and a multistage sampling strategy, 240 processors were chosen for the study. The collected data were analyzed utilizing descriptive statistics and an inferential statistical instrument, such as Logit and ordinary least square regression analysis. About 72 percent of processors were married and had an average of eight years of experience processing locust legumes. The majority of respondents belonged to a cooperative group (66.7%) and had no access to credi

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Attoh-Kotoku, V., O. O. Olusola, F. Osafo, and A. B. Omojola. "Whole Unfermented African Locust Bean (WUALBF) Flour (Parkia biglobosa) as Non-Conventional Extender in Frankfurter-type Sausage." Nigerian Journal of Animal Production 43, no. 1 (2021): 370–77. http://dx.doi.org/10.51791/njap.v43i1.2782.

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Frankfurter-type sausages were produced using Whole Unfermented African Locust Bean Flour (WUALBF) to substitute Ground Beef (GB) in the product formulation at 0%, 5%, 10%, 15% and 20% respectively. Dried African Locust bean seeds (Parkia biglobosa) were obtained from the Crops Research Institute of the Council for Scientific and Industrial Research, Kumasi, Ghana. They were cooked overnight to soften the testa, which was carefully removed by pressing between palms and separated by swirling in water bath through a colander of 25mm sieve diameter: The resultant beans were sun dried, milled into

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Eboma, Rachael Nkechi, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa) against pathogenic microorganisms." North African Journal of Food and Nutrition Research 4, no. 8 (2021): 343–50. http://dx.doi.org/10.51745/najfnr.4.8.343-350.

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Background: The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous searching for new and effective antimicrobial bioactive compounds. Objectives: In this study, antimicrobial activity of extracts from fermented condiment from Parkia biglobosa was investigated against some pathogenic microorganisms. Materials and Methods: Gas chromatography and mass spectrometry (GC-MS) was used to identify bioactive compounds in n-hexane extract (oil). Aqueous and n-hexane extracts of locust beans were tested against clinical isolates; viz., Kle

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Eboma, Rachael Nkechi, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Bioactive compounds and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa ) against pathogenic microorganisms." North African Journal of Food and Nutrition Research 4, no. 08 (2021): 343–50. http://dx.doi.org/10.51745/najfnr.4.08.343-350.

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Background: The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous search for new and effective antimicrobial bioactive compounds. Objectives: In this study, the antimicrobial activity of extracts from fermented condiment from Parkia biglobosa was investigated against some pathogenic microorganisms. Materials and Methods: Gas chromatography - mass spectrometry (GC-MS) was used to identify bioactive compounds in n-hexane extract (oil). Aqueous and n-hexane extracts of locust beans were tested against clinical isolates; viz., Kleb

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Farayola, CO, V. Okpodu, and OO Oni. "Economic Analysis of Locust Beans Processing and Marketing in Ilorin, Kwara State, Nigeria." International Journal of Agricultural Research, Innovation and Technology 2, no. 2 (2013): 36–43. http://dx.doi.org/10.3329/ijarit.v2i2.14012.

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This study was designed to estimate the economic analysis of locust bean processing and marketing in Ilorin, Kwara State, Nigeria. Primary data was used and purposive sampling technique was adopted to select the respondents used for the study. A total number of 60 respondents were interviewed. The data collected were analyzed using inferential statistical tool such as regression analysis. Budgetary analysis technique was also used to analyze the profitability of locust bean processing and marketing in the study area. Majority of the processors and marketers are making profits; 68.3% operate ab

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Eboma, Rachael Nkechi, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Bioactive components and antimicrobial activity of extracts from fermented African locust bean (Parkia biglobosa ) against pathogenic microorganisms." North African Journal of Food and Nutrition Research 04, no. 08 (2021): 332–39. https://doi.org/10.5281/zenodo.4394190.

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<strong>Background</strong><strong>:</strong> The challenges of multiple antibiotic resistance by pathogenic microorganisms has necessitated the need for a continuous searching for new and effective antimicrobial bioactive compounds. <strong>Objectives:</strong> In this study, antimicrobial activity of extracts from fermented condiment from <em>Parkia biglobosa </em> was investigated against some pathogenic microorganisms. <strong>Materials and Methods: </strong>Gas chromatography and mass spectrometry (GC-MS) was used to identify bioactive compounds in <em>n</em>-hexane extract (oil). Aq

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Isinkaye, J. T., and O. D. Isinkaye. "Design of a Motorized Dehulling and Centrifugational Cleaning Machine for Locust Beans." International Research Journal of Innovations in Engineering and Technology 05, no. 07 (2021): 01–08. http://dx.doi.org/10.47001/irjiet/2021.507001.

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UMAR, IBRAHIM ABDULLAHI. "FASTNESS PROPERTIES OF COLOURANTS EXTRACTED FROM LOCUST BEANS AND TAMARIND FRUITS PODS." International Journal of Creative Future and Heritage (TENIAT) 1, no. 2 (2013): 21–34. http://dx.doi.org/10.47252/teniat.v1i2.108.

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Kepentingan meningkat untuk pewarna semulajadi bermula beberapa tahun lalu tetapi di pihak pengguna, manfaat tersebut hanya mula dirasai. Pewarna asli dianggap sebagai pewarna mampan dan mesra alam; mereka boleh menghasilkan warna yang berbeza warna dan mempunyai ketahanan luntur yang lebih rendah daripada pewarna sintetik. Oleh itu, kertas kerja ini dikaji pada sifat kubu daripada pewarna yang diekstrak daripada kacang belalang dan buah-buahan asam buah.Warna-warna ini dipetik menggunakan kaedah berair dan pelarut dan telah digunakan di dataran terluntur ditenun kapas dan sutera kain.Yang dig

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., A. S. Ekop. "Changes in Amino Acid Composition of African Yam Beans (Sphenostylis stenocarpas) and African Locust Beans (Parkia filicoida) on Cooking." Pakistan Journal of Nutrition 5, no. 3 (2006): 254–56. http://dx.doi.org/10.3923/pjn.2006.254.256.

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Lawan, A., A. Maidala, S. Mohammed, S. Sudik, M. A. Alhaji, and U. Abdullahi. "Comparative effect of African locust bean, baobab and Prosopis africana pulp meal supplementation as natural ascorbic on blood constituent of broiler chickens raised under high temperature." Journal of Animal Science and Veterinary Medicine 8, no. 4 (2023): 104–810. http://dx.doi.org/10.31248/jasvm2023.378.

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The experiment was conducted to evaluate the effect of African locust beans, baobab and Prosopis africana pulp meal supplementation as natural ascorbic acid on blood constituent of broiler chickens raised during the hottest months April-May with an average temperature of about 40°C. One hundred and eight (108) broiler chickens (marshall) were allotted to four dietary treatments replicated three times with (9) birds per replicate in a completely randomized design (CRD). The inclusion levels of the Synthetic Ascorbic Acid (SAA) and Natural Ascorbic Acid (NAA) in the water were 0 g/l, 40 g/l, 40

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Abubakar, M., and N. Abdullahi. "Comparative Study of Nutrients and Anti-Nutrients Composition of Commonly Consumed Edible Grasshopper (Chorthippus brunneus), Locust Beans (Parkia Biglobosa) and Soya Beans (Glycine max) in Katsina State." UMYU Journal of Microbiology Research (UJMR) 6, no. 2 (2021): 59–64. http://dx.doi.org/10.47430/ujmr.2162.009.

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The purpose of this study is to evaluate the nutrients, anti-nutrients and minerals composition of edible grasshopper (Chorthippus brunneus), locus beans and soya beans. The evaluations of nutrients and anti-nutrient composition of Chorthippus brunneus, Parkia biglobosa and Glycine max were analyzed using standard methods of A.O.A.C. and Kjedahal methods. The proximate analysis revealed that crude protein ranged between 24.667±3.512 to 39.561±2.553 with Chorthippus brunneus having the highest value and Parkia biglobosa and Glycine max having the lowest values. The Chorthippus brunneus had a co

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Elizabeth Ojewumi, Modupe, Abiodun James Omoleye, Adesola Adetutu Ajayi, Daniel Temitayo Oyekunle, and Ayodeji Ayodele Ayoola. "Phenomenological Model Development of Percentage Protein Present in Fermented African Locust Beans Seed." Journal of Physics: Conference Series 1378 (December 2019): 032068. http://dx.doi.org/10.1088/1742-6596/1378/3/032068.

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., M. K. Oladunmoye. "Effects of Fermentation on Nutrient Enrichment of Locust Beans (Parkia biglobosa, Robert bam)." Research Journal of Microbiology 2, no. 2 (2007): 185–89. http://dx.doi.org/10.3923/jm.2007.185.189.

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Thorsen, Line, Paulin Azokpota, Bjarne Munk Hansen, et al. "Formation of cereulide and enterotoxins by Bacillus cereus in fermented African locust beans." Food Microbiology 28, no. 8 (2011): 1441–47. http://dx.doi.org/10.1016/j.fm.2011.07.003.

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GERNAH, D. I., C. U. INYANG, and N. L. EZEORA. "INCUBATION AND FERMENTATION OF AFRICAN LOCUST BEANS (PARKIA BIGLOBOSA) IN PRODUCTION OF "DAWADAWA"." Journal of Food Processing and Preservation 31, no. 2 (2007): 227–39. http://dx.doi.org/10.1111/j.1745-4549.2007.00109.x.

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Ijigbade, J. O., O. A. Aturamu, and F. O. Osundare. "VALUE ADDITION ANALYSIS OF LOCUST BEANS (PARKIA BIGLOBOSA) IN AKOKO NORTHWEST LOCAL GOVERNMENT AREA OF ONDO STATE, NIGERIA." International Journal of Advanced Economics 3, no. 4 (2021): 97–105. http://dx.doi.org/10.51594/ijae.v3i4.248.

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The study investigated the value addition of locust beans in Akoko Northwest LGA of Ondo State. Primary data were collected for the study and a multi-stage sampling technique was employed to select the respondents using a well-structured questionnaire. Descriptive statistics and gross margin analysis were employed to analyse the data. The result revealed that majority (60.00%) and (66.70%) of the producers and processors respectively were above 50 years of age, whereas about 90.00% of the marketers were below 50 years of age. Similarly, majority (91.10%) of the respondents were married female

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Stephen, D. Y., H. M. Mohammed, and D. A. Aliyu. "INFLUENCE OF DIFFERENT COMPOSTED PLANT MATERIALS ON GROWTH AND YIELD OF BELL PEPPER (Capsicum annum L.) IN LAPAI, NIGER STATE, NIGERIA." FUDMA JOURNAL OF SCIENCES 7, no. 5 (2023): 107–10. http://dx.doi.org/10.33003/fjs-2023-0705-1999.

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A field experiment was conducted at the Botanical Garden of Biological Science Department, Ibrahim Badamasi Babangida University during the 2023 cropping season to investigate the influence of different composted plant materials on growth and yield of bell pepper. The three plant materials used were Moringa oleifera fruits, neem fruits and locust beans fruits which were collected and composted. The composted materials were applied each at the rate of 0, 10, 20 and 30kg corresponding to 0, 10, 20 and 30t/ha respectively. These treatments were arranged in a completely randomized block design (RC

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Abeke, F. O., G. S. Bawa, and M. H. Bot. "Response of broiler chickens to graded levels of locust beans (Parkia biglobosa) pulp meal." Nigerian Journal of Animal Production 40, no. 1 (2020): 57–66. http://dx.doi.org/10.51791/njap.v40i1.627.

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Two hundred and twenty five, day-old Arbour Acre broiler birds were use to investigate the effect of graded dietary levels of Parkia biglobosa pulp meal (PBPM) on the performance, haematological and carcass parameters of the birds from 0-8 weeks of age. Five isocaloric and isonitrogenous diets were formulated to contain PBPM at 0,10,20, 30 and 40 percent respectively making a total of 5 treatments. Each treatment was replicated three times with 15 birds per replicate in a completely randomized design experiment. Feed and water were supplied ad libitum. Records taken included weekly weight chan

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