Nutritional composition of the African locust bean (<i>Parkia biglobosa</i>) fruit pulp

Nutritional composition of seaweeds from the Northern

Nutritional composition of seaweeds from the Northern

Comparison between the amino acid, fatty acid, mineral and nutritional quality of raw, germinated and fermented African locust bean (Parkia biglobosa) flour.

BACKGROUND The most popular form of utilization of African locust bean (ALB) is in its traditional fermentation food condiment (iru/dawadawa), which adds protein to a protein-poor diet and also as medicine. In view of the nutritive values of ALB, the present study therefore aimed at investigating the effect of germination and fermentation on the nutritional quality of ALB flour. MATERIAL AND ...

effect of different heat-moisture treatments on the physicochemical properties of african locust bean (parkia biglobosa) starches

parkia biglobosa starch was subjected to different heat-moisture treatment (hmt) at different moisture contents (15, 20, 25, and 30%) at 110oc for 16 hours. the content of resistant starch (rs) was the lowest (33.38%) in the untreated native parkia and increased in the samples with hmt-15 (37.79%), hmt-30 (39.64%), hmt-25 (46.63%), and hmt-20 (50.14%), showing significant increase (p < 0.05) in...

Protein quality, hematological properties and nutritional status of albino rats fed complementary foods with fermented popcorn, African locust bean, and bambara groundnut flour blends

The objective of this study was to determine protein quality and hematological properties of infant diets formulated from local food materials. The food materials were obtained locally, fermented, and milled into flour. The flours were mixed as 70% popcorn and 30% African locust bean (FPA), 70% popcorn and 30% bambara groundnut (FPB), and 70% popcorn, 20% bambara groundnut, and 10% African locu...