Fermented Condiments from Melon (Citrullus vulgaris) and African Locust Bean (Parkia biglobosa) Seeds – A Review

Abstract

Food fermentation is a low cost technology for nutrition, preservation and diversification of foods. Fermentation is also known to improve the digestibility of proteins and carbohydrates and it aids the removal of natural toxins while also decreasing the number of cooking times. Fermented Citrullus vulgaris and Parkia biglobosa have been reported to contribute to minerals, calorie and protein intake when consumed. Although these traditionally fermented condiments have not attained full commercial status in Nigeria due to the subsistence level of farming and artisanal production; they have been reported to possess outstanding biological and health benefits. This article reviews the general properties, nutrient, preparation processes and reported biological activities of these West African fermented condiments. This is with the aim to explore them deeper, which will in-turn encourage further in-depth research work that will culminate into their sustainable use as better options for healthy living.

Keywords: Fermented citrullus vulgaris, fermented parkia biglobosa, iru, ogiri, biological activity, fermented condiment, nutrition.