Journal of Applied Sciences Research, 6(11): 1656-1661, 2010 © 2010, INSInet Publication Processing Methods Influence the Quality of Fermented African Locust Bean (Iru/ogiri/dadawa) Parkia biglobosa Sadiku, Olajide Ayodele Department of Agronomy, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria. Abstract: Five common, indigenous methods of processing locust bean into the fermented type in the South Western Nigeria were examined viz: Ajibode, Saki, the Improved, Steam and FRIN (Forestry Research Institute of Nigeria) methods using the same variety of parkia ( Parkia biglobosa ) seeds in the laboratory. A control method was used in which there was no addition of food additives or chemical substances. The physical, proximate and nutrient analyses of the fermented samples for the methods were carried out. The steam method recorded a dehulling efficiency of 87%, retained the creamy colour of the bean, slightly marshy in texture and eliminated the offensive odour associated with the other methods. The improved method (with no potash) recorded the highest values of protein (62.58 g/100g), fat (5.88 g/100g), calcium (0.374 g/100g), nitrogen (8.41 g/100g) and phosphorus (1.270 g/100g), while the control method recorded the highest values in sugar (7.58 g/100g), potassium (0.355 g/100g) and vitamin B (0.003 IU). The trend in the result of the laboratory analyses showed that processing of locust bean without addition of food additives or chemical substances could produce the most nutritious bean. All the samples recorded relatively neutral pH values, indicating them to be safe for consumption. Key words: Fermented, Dehulling, Steam, Processing, Locust bean INTRODUCTION Parkia biglobosa , named after the famous Scottish botanist and surgeon, Mungo Park by Robert Brown has long been widely recognized as an important indigenous multipurpose fruit tree in many countries of the sub-saharan Africa. It is called the African locust bean tree. The tree is the source of a natural nutritious condiment which features frequently in the traditional diet of both rural and urban dwellers in at least seventeen West African countries including Nigeria . [1] The estimated average consumpton of the condiment per head per day for Nigeria, Togo and Ghana are 10g, 4 g and 2 g respectively . Locust bean [2] seed is the matured fruit seed that comes from the parkia tree. It is harvested and processed into a fermented product known as ‘Iru ’, ‘Ogiri’ and ‘Dadawa ’ in Yoruba, Igbo and Hausa languages respectively in Nigeria . [3] Alabi et. al. reported that locust bean is rich in [4] lipid, protein, carbohydrate, soluble sugars and ascorbic acid. The cotyledon is very nutritious, has less fibre and ash contents. The oil content is suitable for consumption since it contains very low acid and iodine contents. The oil has very high saponification value and hence would be useful in the soap industry. It has essential acids and vitamins and serves as a protein supplement in the diet of poor families . [5] Dawadawa is used in soups, sauces and stews to enhance or impart meatiness . [6] In Nigeria, the production of fermented locust bean has remained a traditional family art practiced in homes especially in the rural areas with rudimentary utensils . [7] The methods used vary from one locality to another depending on the culture of the people, their beliefs, taste and the practice of the fore parents who were involved in the same vocation. These variations in the processing techniques in turn bring about variations in the quality of Iru. Many urban dwellers, according to field survey though are often cautious in consuming the fermented locust bean, being skeptical about the processing hygiene, they prefer the traditionally processed type to the industrially processed type called ‘Dadawa cube’ manufactured by Cadbury Nigeria PLC because of their belief that the traditionally processed type contains less addition of chemical preservatives than the other type. They also believe that the natural flavor and aroma in the traditional Iru are lost in Dadawa cube . [8] The awareness of the advantages of eating food products with little or no chemical food additives or preservatives, with respect to human health is on the Corresponding Author: Sadiku, Olajide Ayodele, Department of Agronomy, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria. E-mail: olajidesadiku@yahoo.com, oa.sadiku@mail.ui.edu.ng 1656