Chemical and nutritional characteristics of ‘Kirbwang\': (A traditional fermented locust bean pulp-snack)

Abstract

‘Kirbwang' was produced in the laboratory by fermenting a mixture of the yellow pulp of locust bean (Parkia biglobosa) and water extract of ‘tsamiya' (Tamamindus indica). ‘Kirwbang' was analysed for its chemical (pH, proximate, mineral) nutritional (amino acid, vitamin C) content and sensory quality attributes. The results obtained show an increase in crude protein (20.14-32.8%) and amino acid: lysine, threonine and valine (57.3-93.2, 55-67, 50.8- 79.3 g/100g protein) respectively. Methionine was observed to be the limiting amino acid of the product. Furthermore, calcium and sodium content of ‘Kirbwang' showed a marked increase (400-500, 100-320 mg/100g) respectively when compared with the unfermented yellow meal. However, noticeable decreases in vitamin C content of the product (215-52mg/100g) and pH (6.2-3.1) were observed. Overall, ‘Kirbwang' was generally preferred at the level of significance (p<0.05) when compared with the unfermented yellow meal in all quality attributes. This study has shown the ingenuity of the ‘Babur' in converting the yellow pulp of locust bean -a waste product usually associated with dadawa production into a highly nutritious snack product.

Keywords:: ‘Kirbwang', yellow pulp, locust bean snack, fermentation

Nigerian Food Journal Vol. 23 2005: 8-12