Proximate Analysis and Mineral Content Determination of Traditionally Processed Locust Bean (Parkia biglobosa) Fruit Pulp for Possible Industrial Application

Abstract

This study examined the nutritional properties and industrial application of African locust bean properly known as Iru in southwest Nigeria. Locust bean was processed into food condiment which is used as a spice that gives an African meal a pleasant flavor. The production process of locust bean includes boiling for 12 hours, soaking the seeds in water, de-hulling, boiling for another 6 hours and ferment for 4 days. Proximate analysis and mineral content of the African locust bean (Parkia biglobosa) fruit pulp was determined using standard methods Association of Analytical Communities (AOAC) (1995). The results showed that African locust bean contain 42.8% Moisture, 37.34% Protein, 24.21% Fiber, 0.9% Fat, 3.55% Ash, and 17.0% Carbohydrate using proximate Analysis. The Mineral elements present are Calcium 9.01 mg/100 g, Potassium 20.5 mg/100 g, Magnesium 35.00 mg/100 g, Iron 3.31 mg/100 g, Phosphorus 73.00 mg/100 g with the use of Atomic Absorption Spectrophotometer Analysis technique. With the values gotten for the nutritional and mineral analysis of African locust bean, it should therefore be substituted for Monosodium Glutamate (MSG) used industrially for the production of various magi and flavorings which are not nutritive but are carcinogenic chemicals while locust bean has no health side effect. The food industry should package the locust bean in a way which would make the condiment much more attractive to its consumer and non-consumers because is faced with packaging problem.