Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative locust bean meal preparations. dried condiments were subjected chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p<0.05) higher protein (54.06%), ash (6.21%), crude fat (14.15%) pH (8.90) content condiment. Higher values 44.72 mg/100 g, 20.06 612.40 g 164.34 mg / 100 also observed with respect iron, magnesium, potassium, calcium respectively. Furthermore, vitamin 647.62 UI/100 0.047 0.030 for pro-vitamin A (β-Carotene), vitamins B1 B2 Microbiologically, total plate count 1.7×105 CFU/g 1.4×105 There however no fungal growth both condiments. Isolation characterization bacteria isolates Bacillus subtilis common microorganism licheniformis predominant condiment, while pumilus more With exception appearance, there significant difference (p>0.05) between terms their attributes. Sensory scores than that African bean. From this study, may be a suitable substitute (Parkia biglobosa) following gradual extinction plant.