QUALITY EVALUATION OF FERMENTED LOCUST BEAN POWDER
2nd Biennial Conference
Authors
Abstract
This study was conducted to determine the proximate, macro- and micro-nutrients compositions in fermented
locust bean powder. The locust bean seed were soaked for 15minutes cooked, for 8 hours, dehulled and re-cooked
for another 1 hour and fermented for 12hours before sun-drying and grinding. The grinded fermented locust
beans were subjected to analyses. The result showed that the proximate composition of the fermented locust bean
powder was found to be 44.47% crude protein, 4.78% crude fibre, 2.57% ash, 10.73% carbohydrate, 27.35% fat,
9.08% total soluble sugar, 5.98% reducing sugar. While the micro-nutrient composition of the locust bean powder
were Iron (5.72 mg/100g), Zinc (6.35mg/100g), Manganese (1.70mg/100g), Vitamin A (2.22mg/100g) and
Vitamin C (16.87mg/100g). Macro-nutrients compositions of the locust bean powder were Sodium
(482.80mg/100g), potassium (523.25mg/100g), Calcium (1635.30mg/100g) and Phosphorus (85.80mg/100g).
Keywords
Locust bean powder, Sun-drying, Fermentation, Proximate composition, Micro-nutrients, Macro-nutrients
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