Functional and Sensory Properties of Fermented Locust Bean Seeds Using Optimized Pre-Fermentation Conditions
Keywords:
Fermented Locust Bean, Functional and Sensory Properties, Anti-nutrientAbstract
This study is a continuation of previous work set to establish optimal processing conditions for the production of fermented locust bean seeds. The effect of employing these already determined conditions (First cooking at 50 kPa for 54 min per 100 g of seed and second cooking time of 15 min per 90 g of seed) on anti-nutritional factors, functional and sensory properties of the product was determined. The functional properties investigated were water and oil absorption capacity, emulsion capacity and solubility while tannin, phytate and oxalate were the anti-nutritional factors determined. Water absorption capacity and emulsion capacity decreased with dehulling but were increased by fermentation and drying while the oil absorption capacity and solubility decreased with processing. There was significant reduction in all anti-nutritional factors investigated. The consumer preference for taste and mouth-feel of both the traditionally and optimally processed Iru were significantly comparable (p<0.05). There was a significant difference in the preference for colour, aroma, texture, and overall acceptability. The study concluded that processing locust bean seeds under optimized conditions yields a product with acceptable nutritional benefits.
References
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Adebowale, K. O. and Lawal, O. S., Comparative study of the functional properties of Bambara groundnut (Voandezia subterranean), jack bean (Canavalia ensiformins) and mucuna bean (Mucuna pruriens) flour, Food Research International, 37(4): 355-365, 2004.
Amza, T., Amadou, I., Kamara, M. T., Zhu, K., and Zhou, H., Chemical and Nutrient Analysis of Gingerbread Plum, Advance Journal of Food Science and Technology 2(4):191 – 195, 2010.
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Beuchat, L. R., Functional and electrophoretic characteristic of succinylated peanut flour protein, Journal of Agriculture and Food Chemistry, 25: 258-261, 1977.
Cadden, A. M., Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers, Journal of Food Science, 52: 1595 – 1599, 1987.
Choonhahirun, A., Proximate composition and functional properties of (Elateriospermun tapos Blume) seed flour, African Journal of Biotechnology, 9(36): 5946-5949, 2010.
Christiana, N. E. and Marcel, J. I., Processing Effects of the Nutritional and Anti-nutritional content of African Locust Bean (Parkia biglobosa benth) Seed, Pakistan Journal of Nutrition 7: 214 -217, 2008.
Circle, S. J. and Smith, A. K., Functional properties of commercial edible soybean protein products, In: Seed Proteins. Inglet G.E (ed). Avi, Westport, CT. pp. 242 – 254, 1972.
Eke, O. S. and Akobundu, E. N. T., Functional properties of African yam bean (Sphenostylis stenocorpa) seed flour as affected by processing, Food Chemistry, 48: 337 – 340, 1993.
El-Adawy, T. A., Nutritional composition and anti-nutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination, Plant Foods and Human Nutrition, 57: 83-97, 2002.
Esenwah, C. N. and Ikenebomeh, M. J., Processing Effects on the Nutritional and Anti-Nutritional Contents of African Locust Bean (Parkia biglobosa Benth.) Seed, Pakistan Journal of Nutrition 7 (2): 214-217, 2008.
Haugh, W. and Lantzch, H. J., Sensitive method for determination of phytate in cereals and cereals product, Plant Foods for Human Nutrition 44: 261 – 266, 1993.
Hayta, M. and Naysar, A., Effect of drying method on functional properties of Tarhana, Wheat flour, Yoghurt mixture. Journal of Food Science, 67(2): 740-744, 2002.
Helsper, J. P., Hoogendyk, J. M., Van Novel, A. and Burger-Meyer, K., Antinutritional factors in faba beans (Vicia faba L.) as affected by breeding toward the absence of condensed tannins, Journal of Agriculture and Food Chemistry, 41: 1058 – 1061, 1993.
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Koledoye, A. O. and Akanbi, C. T., Optimisation of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in Iru production, International Journal of Postharvest Technology and Innovation, 3: 123 - 139, 2013.
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Lawal, O. S. and Adebowale, K. O., Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucuna prueins) protein concentrate. Nahrung/Food, 48(2): 129-136, 2004.
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Makkar, A. O. S. and Goodchild, A. V., “Qualification of Tannins”, A laboratory manual. International Centre for Agricultural Research in the Dry Areas (ICARDA) Aleppo, Syria. 25p, 1996.
Martinez, W. H., “Evaluation of Proteins for Humans”, (Editor, C.E. Bodwell). Publishing Co. Inc., Westport, CT. 203p, 1977.
Mbajunwa, O. K., Effect of processing on some anti-nutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth.), Journal of the Science of Food and Agriculture, 68: 153-158, 1995.
Narayana, K. and Narasinga Rao, M. S., Effect of partial proteolysis on the functional properties of sunflower meal product, Journal of Food Science, 49: 944 – 947, 1984.
Neto, V. Q., Narain, N., Silva, J. B., and Bora, P.S., Functional properties of raw and heat processed cashew nut (anarcadian occidentale, L.) kernel protein isolate, Nahrung/Food, 45, 258 – 262, 2001.
Obatolu, V. A., Osho, S. M. and Uwaegbute A. C., Comparative physicochemical properties of fermented soybean and locust bean, Post-harvest technology and commodity marketing. Proceedings of a post-harves conference. Nov 2nd - Dec 1st 1995, Accra Ghana.
Obeta, J. A. N., “A note on microorganism associated with the fermentation of African locust bean (Parkia filicoidea) during Iru preparation, Plant Foods Human Nutrition 5: 245 – 250, 1985.
Odunfa, S. A and Adewuyi, E. Y., Optimization of process conditions for the fermentation of locust bean (Parkia biglobosa). Effects of time, temperature and humidity, Food Chemistry and Microbiology Technology 9: 6 – 10, 1985.
Odunfa, S. A., Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparation, Journal of Plant Foods 3, 245 – 250, 1981.
Ogbadu, L. J and Okagbue, R. R., Fermentation of African locust bean (Parkia biglobosa). Involvement of different species of Bacillus species, Journal of Food Microbiology 5: 195 – 199, 1988.
Oke, O. L., Chemical studies on some Nigerian Vegetables, Tropical Science, 8(3): 128-132, 1966.
Okeoma, J. and Oyeleke, K., Nutritional consideration in the choice of flavour enhancer in Nigerian soups, Nigerian Journal of Nutritional Sciences, 9 (2): 87-95, 1988.
Oladunmoye, M. K., Effects of fermentation on nutrient enrichment of locust beans (Parkia biglobosa, Robert bam), Research Journal of Microbiology, 2: 185-189, 2007.
Olomu, J. M., Monogastric animal nutrition, principles and practice. Jachem publication, 320p, 1995.
Omafuvbe, B. O., Falade, O. S., Osuntogun, B. A. and Adewusi, S. R. A., Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments, Pakistan Journal of Nutrition, 3 (3): 140-145, 2004.
Sadiku, O. A., Processing Method Influence the Quality of Fermented African Locust Bean (iru/ogiri/dadawa), Parkia biglobosa, Journal of Applied Sciences Research, 6(11):1656-1661, 2010.
Ulloa, J. A., Rosas-Ulloa, P. And Ulloa-Rangel B. E., Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration, Journal of Science, Food and Agriculture, 91(3): 572-577, 2011
Vioque, J., Sanchez-Vioque, R., Clemente, A., Pedroche, J., Bautista, J. and Millan, F., Partially hydrolysed rapeseed protein isolates with improved functional properties, Journal of American Oil Chemist’s Society, 77; 447 – 450, 2000.
Yusuf, A. A, Ayedun, H. and Sanni, L. O., Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean)-, Food Chemistry, 111: 277-282, 2008.
Abiose, S. H., Talabi, T. A., and Ajayi, L. O., Fermentation of African Locust Beans: Microbiological and Biochemical studies, Nigerian Journal of Biological Science. 1(2): 109 – 117, 1986.
Adebowale, K. O. and Lawal, O. S., Comparative study of the functional properties of Bambara groundnut (Voandezia subterranean), jack bean (Canavalia ensiformins) and mucuna bean (Mucuna pruriens) flour, Food Research International, 37(4): 355-365, 2004.
Amza, T., Amadou, I., Kamara, M. T., Zhu, K., and Zhou, H., Chemical and Nutrient Analysis of Gingerbread Plum, Advance Journal of Food Science and Technology 2(4):191 – 195, 2010.
Aremu, M. O., Olaofe, O. and Akintayo, E. T., Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties, Journal of Food Technology, 5 (2): 109 – 115, 2007.
Beuchat, L. R., Functional and electrophoretic characteristic of succinylated peanut flour protein, Journal of Agriculture and Food Chemistry, 25: 258-261, 1977.
Cadden, A. M., Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers, Journal of Food Science, 52: 1595 – 1599, 1987.
Choonhahirun, A., Proximate composition and functional properties of (Elateriospermun tapos Blume) seed flour, African Journal of Biotechnology, 9(36): 5946-5949, 2010.
Christiana, N. E. and Marcel, J. I., Processing Effects of the Nutritional and Anti-nutritional content of African Locust Bean (Parkia biglobosa benth) Seed, Pakistan Journal of Nutrition 7: 214 -217, 2008.
Circle, S. J. and Smith, A. K., Functional properties of commercial edible soybean protein products, In: Seed Proteins. Inglet G.E (ed). Avi, Westport, CT. pp. 242 – 254, 1972.
Eke, O. S. and Akobundu, E. N. T., Functional properties of African yam bean (Sphenostylis stenocorpa) seed flour as affected by processing, Food Chemistry, 48: 337 – 340, 1993.
El-Adawy, T. A., Nutritional composition and anti-nutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination, Plant Foods and Human Nutrition, 57: 83-97, 2002.
Esenwah, C. N. and Ikenebomeh, M. J., Processing Effects on the Nutritional and Anti-Nutritional Contents of African Locust Bean (Parkia biglobosa Benth.) Seed, Pakistan Journal of Nutrition 7 (2): 214-217, 2008.
Haugh, W. and Lantzch, H. J., Sensitive method for determination of phytate in cereals and cereals product, Plant Foods for Human Nutrition 44: 261 – 266, 1993.
Hayta, M. and Naysar, A., Effect of drying method on functional properties of Tarhana, Wheat flour, Yoghurt mixture. Journal of Food Science, 67(2): 740-744, 2002.
Helsper, J. P., Hoogendyk, J. M., Van Novel, A. and Burger-Meyer, K., Antinutritional factors in faba beans (Vicia faba L.) as affected by breeding toward the absence of condensed tannins, Journal of Agriculture and Food Chemistry, 41: 1058 – 1061, 1993.
Hendricks, J. D. and Bailey, G. S., “Adventitious toxins”. In: Fish Nutrition. 2nd edition, Halver, J. E. (ed.). Academic Press inc., New York, USA. pp: 606-651, 1989.
Ibrahim, T. A., Omosuli, V., Oloye, D. A., Aladekoyi, G. and Ogundowole, O., Functional properties of roasted and defatted cashew nut (Anarcadium occidentale) flour, Electronic Journal of Environmental, Agricultural and Food Chemistry, 10(4): 2135 – 2138, 2011.
Jitngarmkusol, S., Hongsuwankul, J. and Tananuwong, K., Chemical composition, functional properties, and microstructure of defatted macademice flours, Food Chemistry, 110: 23 – 30, 2008.
Kinsella, J. E., Functional properties of food proteins: A review. CRC Crit. Rev. Food Sci. Nutr. 7:219 – 280, 1976.
Koledoye, A. O. and Akanbi, C. T., Optimisation of process conditions for dehulling and softening of locust bean (Parkia biglobosa, Jacq. Benth) seeds prior to fermentation in Iru production, International Journal of Postharvest Technology and Innovation, 3: 123 - 139, 2013.
Lawal, O. S., “Functionality of African locust bean (Parkia biglobosa) protein isolate: effects of pH, ionic strength and various protein concentrations”, Food Chemistry, 86: 345–355, 2003.
Lawal, O. S. and Adebowale, K. O., Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of muncuna bean (Mucuna prueins) protein concentrate. Nahrung/Food, 48(2): 129-136, 2004.
Liener, I. E., “Heat labile antinutrient factors”. In: Advanced Legume Science, (Editor: R. J. Sumerfield and A. H. Bunting), Kew London, Royal Botanical Gardens, pp: 157-170, 1980.
Makkar, A. O. S. and Goodchild, A. V., “Qualification of Tannins”, A laboratory manual. International Centre for Agricultural Research in the Dry Areas (ICARDA) Aleppo, Syria. 25p, 1996.
Martinez, W. H., “Evaluation of Proteins for Humans”, (Editor, C.E. Bodwell). Publishing Co. Inc., Westport, CT. 203p, 1977.
Mbajunwa, O. K., Effect of processing on some anti-nutritive and toxic components and on the nutritional composition of the African oil bean seed (Pentaclethra macrophylla Benth.), Journal of the Science of Food and Agriculture, 68: 153-158, 1995.
Narayana, K. and Narasinga Rao, M. S., Effect of partial proteolysis on the functional properties of sunflower meal product, Journal of Food Science, 49: 944 – 947, 1984.
Neto, V. Q., Narain, N., Silva, J. B., and Bora, P.S., Functional properties of raw and heat processed cashew nut (anarcadian occidentale, L.) kernel protein isolate, Nahrung/Food, 45, 258 – 262, 2001.
Obatolu, V. A., Osho, S. M. and Uwaegbute A. C., Comparative physicochemical properties of fermented soybean and locust bean, Post-harvest technology and commodity marketing. Proceedings of a post-harves conference. Nov 2nd - Dec 1st 1995, Accra Ghana.
Obeta, J. A. N., “A note on microorganism associated with the fermentation of African locust bean (Parkia filicoidea) during Iru preparation, Plant Foods Human Nutrition 5: 245 – 250, 1985.
Odunfa, S. A and Adewuyi, E. Y., Optimization of process conditions for the fermentation of locust bean (Parkia biglobosa). Effects of time, temperature and humidity, Food Chemistry and Microbiology Technology 9: 6 – 10, 1985.
Odunfa, S. A., Microorganisms associated with fermentation of African locust bean (Parkia filicoidea) during iru preparation, Journal of Plant Foods 3, 245 – 250, 1981.
Ogbadu, L. J and Okagbue, R. R., Fermentation of African locust bean (Parkia biglobosa). Involvement of different species of Bacillus species, Journal of Food Microbiology 5: 195 – 199, 1988.
Oke, O. L., Chemical studies on some Nigerian Vegetables, Tropical Science, 8(3): 128-132, 1966.
Okeoma, J. and Oyeleke, K., Nutritional consideration in the choice of flavour enhancer in Nigerian soups, Nigerian Journal of Nutritional Sciences, 9 (2): 87-95, 1988.
Oladunmoye, M. K., Effects of fermentation on nutrient enrichment of locust beans (Parkia biglobosa, Robert bam), Research Journal of Microbiology, 2: 185-189, 2007.
Olomu, J. M., Monogastric animal nutrition, principles and practice. Jachem publication, 320p, 1995.
Omafuvbe, B. O., Falade, O. S., Osuntogun, B. A. and Adewusi, S. R. A., Chemical and Biochemical Changes in African Locust Bean (Parkia biglobosa) and Melon (Citrullus vulgaris) Seeds During Fermentation to Condiments, Pakistan Journal of Nutrition, 3 (3): 140-145, 2004.
Sadiku, O. A., Processing Method Influence the Quality of Fermented African Locust Bean (iru/ogiri/dadawa), Parkia biglobosa, Journal of Applied Sciences Research, 6(11):1656-1661, 2010.
Ulloa, J. A., Rosas-Ulloa, P. And Ulloa-Rangel B. E., Physicochemical and functional properties of a protein isolate produced from safflower (Carthamus tinctorius L.) meal by ultrafiltration, Journal of Science, Food and Agriculture, 91(3): 572-577, 2011
Vioque, J., Sanchez-Vioque, R., Clemente, A., Pedroche, J., Bautista, J. and Millan, F., Partially hydrolysed rapeseed protein isolates with improved functional properties, Journal of American Oil Chemist’s Society, 77; 447 – 450, 2000.
Yusuf, A. A, Ayedun, H. and Sanni, L. O., Chemical composition and functional properties of raw and roasted Nigerian benniseed (Sesamum indicum) and Bambara groundnut (Vigna subterranean)-, Food Chemistry, 111: 277-282, 2008.
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Koledoye, A., & Akanbi, C. (2015). Functional and Sensory Properties of Fermented Locust Bean Seeds Using Optimized Pre-Fermentation Conditions. Ife Journal of Technology, 23(2), 36–39. Retrieved from https://ijt.ng/index.php/ijt/article/view/128
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