Proximate Analysis of Fermented and Unfermented African Locust Beans (Parkia Biglobosa), Found in Lafia, Nasarawa State, Nigeria

Yakubu Sunday Ajegena, Atara, Joseph Galadima, and Kafu Samuel Emgba
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Yakubu Sunday Ajegena: Department of Science Laboratory Technology. P.M.B 109, Isa Mustapha Agwai 1 Polytechnic, Lafia, Nasarawa State, Nigeria.
Atara, Joseph Galadima,: Department of Science Laboratory Technology. P.M.B 109, Isa Mustapha Agwai 1 Polytechnic, Lafia, Nasarawa State, Nigeria.
Kafu Samuel Emgba: Department of Science Laboratory Technology. P.M.B 109, Isa Mustapha Agwai 1 Polytechnic, Lafia, Nasarawa State, Nigeria.

International Journal of Research and Scientific Innovation, 2020, vol. 7, issue 10, 235-236

Abstract: The work is aimed at comparing nutritional content of unfermented (boiled) and fermented African Locust Beans (Daddawa). The African locust beans (Parkia Biglobosa) were purchased from Alhamis Market, Tudun Gwandara, Lafia, Nasarawa State and were transported to the Hospitality Department of Nasarawa State Polytechnic, Lafia for proximate analysis. The sample was divided into two equal parts (boiled and fermented African Locust beans). The following parameters were analysed: moisture content, ash content, crude fiber content, protein content, lipid (fat) content and carbohydrate content. Unfermented (boiled) African locust beans showed higher carbohydrate, crude fiber and ash content (36.4% – 21.9%, 4.50% – 3.50%, and 2.5% – 2.00%) respectively. While the fermented African locust beans (Daddawa) showed higher protein, fat and moisture content (36.50% – 30.00%, 10.50% – 8.50% and 26.1% – 18.1%) respectively. The significant differences noticed in all the samples (boiled and fermented African locust beans) could be due to the processing activities and subsequent fermentation process to produce Daddawa. Both samples are good sources of nutrient for human consumption. Local condiment should be encouraged because is natural.

Date: 2020
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