Influence of Sun and Oven Drying Methods on the Proximate, Phytochemical and Vitamin C Composition of Fermented African Locust Beans (Parkia biglobosa) Powder
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Date
2022
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Abstract
This research was carried out to determine some of the nutritional compositions of dried
fermented African locust beans powder. Fermented locust bean is generally prone to deterioration
and therefore adequate preservation methods are essential to obtain bean powder of good quality.
In this study, two drying methods (sun and oven drying) were used to produce fermented dried
locust bean which was later milled into powder. The oven-drying experiments were conducted for
two air drying temperatures, 45oC and 55oC. The rate of moisture removal was determined by the
weight loss which was measured at a 1-hour interval until a constant weight was reached.
Proximate, phytochemical and vitamin C contents of the dried powder were analysed and the
results showed that oven-dried (55oC) locust bean sample has the lowest moisture content of
4.70% when compared to other samples. However, oven-dried locust bean sample at 45oC had
higher values of protein and Vitamin C of 37.05% and 3.03 mg/g respectively. It can be concluded
from this study that oven-dried African locust beans powder samples generally retained the
nutritional compositions studied better than sun dried samples.
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Keywords
Proximate composition, Parkia biglobosa, Flavonoids, Saponins, Phytates