No abstract

A fermented locust bean (Parkia biglobosa) is one of the most popular food condiments in region of Western and Southern African. It is one of the major sources of plant protein in African diet. Raw seed were prepared in the traditional African way by boiling them for 6 h to soften the seed coat; and for another 1 h to soften the cotyledon. The boiled seeds were immediately transferred into a basket line with banana leaves and wrapped tightly to prevent heat loss. They were left at ambient temperature to ferment for 72 h. Total bacterial community of the seed was obtained by taking one gram and mashed with mortar and pestle, dissolve in 9 ml of distilled as diluents, then ten-fold serial dilution