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...

Preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. Qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. Also some antioxidative indices were quantitatively evaluated. Results showed that the de...

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 ...

preliminary investigation on antioxidative potentials of defatted fermented locust bean extract in comparison to defatted non-fermented locust bean was conducted. qualitative antioxidative assessment on the extract was accomplished by screening the phytochemical endowment, and similar bioactive components. also some antioxidative indices were quantitatively evaluated. results showed that the de...

Journal of Applied Sciences & Environmental Management, Vol. 5, No. 1, June, 2001, pp. 85-91 Sensory Evaluation of Dawa Dawa Produced By the Traditional Fermentation of African Yam Bean (Sphenostylis Stenocarpa Harms) Seeds *Wokoma E. C.; Aziagba, G. C. Department of Microbiology, University of Port Harcourt, P. M. B. 5323, Port Harcourt, Nigeria * *Corresponding author Code Number: ja01015 ABS...

Thirty-five Bacillus isolates were obtained from traditionally fermented locust bean ( ̈iru ̈) in Akure, South-western part of Nigeria. Twelve of the bacillus isolates were identified as Bacillus licheniformis, twentyone as Bacillus subtilis and two as Bacillus cereus according to physiological and biochemical properties. The B. licheniformis isolates were selected for this study due to scarcity ...