Nutritional composition of the African locust bean (&lt;i&gt;Parkia biglobosa&lt;/i&gt;) fruit pulp

Gernmah, D I; Atolagbe, M O; Echegwo, C C

doi:10.4314/nifoj.v25i1.33669

Cited by 37 publications

(60 citation statements)

References 5 publications

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“…Lipolysis and proteolysis are very important for the quality of African locust bean-based condiments fermented by Bacillus spp. [5] [7]. Proteolysis has been reported as the main metabolic activity during the fermentation of African locust bean [8] [9].…”

Section: Introductionmentioning

confidence: 99%

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Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Ajayi¹

2014

JSS

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This study helps to determine the microbiological quality of local fermented food condiment, African locust bean (Parkia biglobosa) obtained from Ondo State, Nigeria. Bacterial species encountered during the study ranged from 20 × 10 3 cfu/g to 200 × 10 3 cfu/g for total bacterial count, 3 × 10 3 cfu/g to 120 × 10 3 cfu/g for coliform count and 1 × 10 3 cfu/g to 60 × 10 3 cfu/g for the Lactobacillus spp. in MRS agar. Some physical sensory study shows that odour became more pleasant when fermentation process take place for longer days and became slimy when fermentation continued at the day four. Adverse changes in this product such as the colour commences after 96 hours. Common bacterial species that persistently populate the samples includes Bacillus spp., Lueconostoc spp. and Staphylococcus spp. The Lueconostoc spp. only survives till the second day of fermentation as distinct from others which are still found after the seventh (7) day. This study helps in the investigation of microbiological hazards associated with fermented locust beans in order to safeguard the production of this food condiment meant for human consumption.

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Section: Introductionmentioning

confidence: 99%

“…Previous studies [1]- [4] show that locust bean is highly digestible (74% -97%) with pepsin followed by trypsin. This is coupled with its high commercial values as food and medicinal agent [5] [6]. Lipolysis and proteolysis are very important for the quality of African locust bean-based condiments fermented by Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Ajayi¹

2014

JSS

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“…This study also showed that n-hexane is a very good solvent to be considered for the extraction of antibiotic-resistant modulating biomolecules present in the bark of P. biglobosa. Although we did not run an assay to investigate side effects of n-hexane fraction of P. biglobosa on eukaryote cells, experimental reports from researchers such as [11,[66][67][68] and the use of this plant in herbal medicament in some African countries (e.g., Mali, Cote d'Ivoire and Nigeria) prove that the fraction has negligible toxicity to eukaryotic cells. This explains the reason for the successful and wide usage of the plant in folklore medicine and suggests that formulations should be prepared for in vivo assay in an animal model.…”

Section: Discussionmentioning

confidence: 99%

Synergistic Effects of n-Hexane Fraction of Parkia biglobosa (Jacq.) Bark Extract and Selected Antibiotics on Bacterial Isolates

2017

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Abstract:The incidence of resistance to commonly used antimicrobial agents by microbial pathogens demands increased effort in the development of effective ways of treating infections and diseases. The n-hexane fraction of lyophilized crude bark extract of Parkia biglobosa (Jacq.) was prepared and, in combination with selected antibiotics, assayed for antimicrobial activity against some selected bacterial pathogens using time-kill assay. Protein leakage analysis of the combined agents was performed using Bradford protein quantification method. Determination of active compounds present in the n-hexane fraction was done using Fourier Transform Infrared Spectroscopy (FTIR). While time-kill assay detected 43.33% synergy; 56.67% indifference and no antagonism at 1/2 × minimum inhibitory concentration (MIC), 1 × MIC exhibited 55% synergy, 45% indifference and no antagonism. Protein leakages from the cells of selected bacteria ranged from 1.20 µg/mL to 256.93 µg/mL. The presence of a phenyl group, an aromatic ring and phenolic compounds in the n-hexane fraction was confirmed at 2162 cm −1 -2020 cm −1 , 1605 cm −1 -1533 cm −1 and 1438 cm −1 -1444 cm −1 spectra peaks, respectively. The observed antibiotic−n-hexane fraction synergistic interaction revealed the improved antibacterial activity of the selected antibiotics. Hence, exploration of a combination of antibiotics with plant secondary metabolites is hereby advocated in the global quest for means of combating infectious diseases caused by multidrug-resistant pathogens.

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“…The preparation of locust bean fruit pulp flour was done using the method of Gernah et al (2007). The outer brown cover of the pods was manually stripped open and the yellow fruit pulp was separated from seeds embedded within the pulp.…”

Section: Preparation Of Locust Bean Fruit Pulp Flourmentioning

confidence: 99%

“…E-mail: umaruzakari44@yahoo.com from various cereals and legumes has been done to substitute wheat in baked products (Eneche, 1999, Nochera andCaldwell, 1992). The African locust bean (Parkia biglobosa) fruit pulp, which has been found to have good nutritional value (prot 6.56, fat 1.8, CHO 67.30, ash 4.18 and crude fibre 11.75%) and low antinutrients/toxins (phytic acid 60.00, crude saponin 17.80 and tannin 18.00 mg/100 g), has not been widely exploited as raw materials in confectionery products (Gernah et al, 2007;Akoma et al, 2002, Musa et al, 2005. The aim of this study was to produce biscuits from various blends of wheat flour and African locust bean fruit pulp flour and to evaluate the physical, chemical and sensory properties of the developed products.…”

Section: Introductionmentioning

confidence: 99%

Effect of locust bean fruit pulp (parkia biglobosa) flour on the quality of wheat biscuits

M.¹

2013

J. Agric. Biotech. Sustain. Dev.

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Composite biscuits were produced from blends of wheat flour and African locust bean fruit pulp flour. The wheat/locust bean fruit pulp flours were mixed in the ratio of 100:0, 90:10, 85:15, 80:20 and 70:30%, respectively. The physical characteristics of the biscuits ranged in value, with diameter from 6.10 to 6.35cm, height from 1.08 to 1.20 cm, weight from 15.20 to 16.40 g, spread ratio from 4.90 to 5.88 and break strength from 530 to 820 g. Protein content ranged from 8.25 to 9.61%, fat from 0.62 to 1.19%, ash from 3.25 to 3.50%, crude fiber from 1.70 to 3.70% and carbohydrate from 69.93 to 71.75%. The vitamin C ranged from 400 to 460 mg/100 g. Protein content, fat and carbohydrate content decreased, while vitamin C, ash and crude fiber contents augmented with increased addition of locust bean fruit pulp flour. Sensory panelists rated the products highly for all the parameters investigated (P < 0.05). The biscuit with 10% substitution was rated next to the control (100% wheat biscuits) in the parameters tested. Acceptable biscuits can therefore be produced from blends of wheat/locust bean fruit pulp flour up to 20% substitution level.

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

Cited by 37 publications

References 5 publications

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Bacteriology and Qualitative Study of African Locust Bean (Parkia biglobosa)

Synergistic Effects of n-Hexane Fraction of Parkia biglobosa (Jacq.) Bark Extract and Selected Antibiotics on Bacterial Isolates

Effect of locust bean fruit pulp (parkia biglobosa) flour on the quality of wheat biscuits

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