Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)

African locust bean (Parkia biglobosa) is one of the major seed plants used for production most popular indigenous fermented condiment. Parkia biglobosa seeds were 24, 48 and 72 hours using four different fermentation containers (stainless steel, plastic calabash), effect both time type container examined. The chemical functional properties iru determined standard methods. Crude protein, fat, fibre, ash, carbohydrate moisture significant (p<0.05), with values ranging thus: (40.51–43.71%), (33.44–36.06%), (2.50–4.12%), (2.0–2.75), (8.62–15.8) (4.59–8.58%) respectively. Increase in caused changes following properties: water absorption capacity (1.5–3.0), oil (0.70–1.65%), bulk density (1.5–3.0) acid value (5.02–6.51 mgKOH/g). Fermentation observed to influence iru. However, had a better compared container. Stainless steel proved effective other used, while calabash ensure optimum condition, which influenced composition.