Comparative Assessment of Lipids and Physicochemical Properties of African Locust Beans and Shea Nut Oils

The lipid composition and the physico-chemical properties of two Nigerian grown seed oils of Parkia biglobosa and Vitellaria paradoxa were investigated. The seeds of Parkia biglobosa were boiled for 12hours, dehusked, sun-dried and grinded into fine powdery form for oil extraction while the fruits of Vitellaria paradoxa were depulped such that its seeds on drying were deshelled and grinded into fine powdery paste for oil extraction.The seeds consist of 34% and 25% (dry w/w) crude oil respectively. At room temperature, the seed oil of Parkia biglobosa is liquid while the seed oil of Vitellaria paradoxa is semi-solid. The physicochemical properties of these oils indicated that mean free fatty acid, saponification, peroxide, acid and iodine values were 4.77%, 175.32mgKOH/g, 3.7mgO2/g, 9.48mgKOH/g, 82.40 for Parkia biglobosa and 5.93%, 63.77mgKOH/g, 3.0mgO2/g, 11.7mgKOH/g, 56.35 for Vitellaria paradoxa respectively. The Specific Gravity (SG) of both oils were less than a unit, so they are less dense than water and will float on it. The moisture content is in the range 0.83 – 1.21%, which is generally low hence indicating that the seed oils could be stored for a long period. Both oils were found to have iodine values, which conveniently places them as non-drying oils. The acid values also showed that the oils may be sourced for edible purposes. The saponification value of Parkia biglobosa seed oil indicated that it is good for soap production. The High performance Liuid Chromatography (HPLC) results showed that the oils contain 63% and 54% of triacylglycerol for Parkia biglobosa and Vitellaria paradoxa respectively. Major fatty acid - oleic acid, lauric acid, myristic acid, palmitic acid, stearic acid were 12.5%, 9.0%, 6.7%, 5.0%, 5.3% and 13.1%, 9.5%, 7.0%, 5.3% and 5.2% for Parkia biglobosa and Vitellaria paradoxa respectively.The study indicated a marked significant difference in the lipid composition and  physicochemical properties of Parkia biglobosa as compared with Vitellaria paradoxa. Keywords: HPLC, Parkia biglobosa, Specific gravity, Triacylglycerol, Vitellaria bigloboxa,.

Comparative Nutritional Analysis of Daddawa Made from Fermented Parkia biglobosa and Glycine max Seeds

Communication in Physical Sciences 2020, 5(3): 263-269 Authors: M. M. Ndamitso, *M. Musah, J. T. Mathew and V. T. Bissala Received 12 May 2020/Accepted 28 May 2020/ The nutritional constituents of Fadan Karshi Daddawa made from fermented Parkia biglobosa and Glycine max were determined using AOAC, (2006) official and recommended methods. The results obtained for the proximate analysis fermented Parkia biglobosa max were moisture (7.50 %), ash (11.50%), crude fat (6.36%), crude fibre (6.83%), crude protein (28.38%) and crude carbohydrate (28.42%). However, the correspond-ding values for the Daddawa made from the fermentation of Glycine max seeds were 15.93, 33.48 and 35.71% respectively. Calculated energy values were 471.75 and 462.23 kcal/100g for the Parkia biglobosa and Glycine max products respectively. Mean concentrations of Na, K, Mg, Ca, P, Zn, Cu, Fe and Mn in the fermented the Parkia biglobosa products were 18.89, 19.43, 278.23, 329.02, 12.19, 12.19, 6.11, 1.99, 21.55 and 18.177 mg/g respectively. However, mean concentrat-ions of these elements in the fermented Glycine max products were 18.28, 22.39, 244.76, 447.91, 13.45, 5.49, 1.62, 21.06 and 7.79 mg/100g. The amino acid profile of the two fermented seeds indicated highest concentration for aspartic acid (with concentrations of 10.12 and 10.23 g/100g for the fermented Parkia biglobosa and Glycine max products respectively) while methionine had the least concentrations (1.58 and 1.60g/100g for fermented Parkia biglobosa and Glycine max products respectively respectively). Measured values for the functional properties of the fermented Parkia biglobosa food samples were pH (6.65), wettability (401.00), bulk density (0.24), gelatinization temperature (82.50 C), foaming stability (7.00%), viscosity (3.50 second), oil absorption property (2.38 g) and gelation capacity (14.00%). In the Glycine max fermented product, the corresponding values were 7.35, 55.50 s, 0.93 g/cm3m 85.00 C, 50.30%, 11.00%, 8.00%, 3.50 s, 1.03 g and 15.00% respectively.The results indicated significant nutrient enrichment due to fermentation of Parkia biglobosa and Glycine max Hence fermentation of these plants seeds should be encouraged and practice

Phytochemical Screening and in Vitro Antioxidant Activity of Parkia biglobosa Extract

Parkia biglobosa leaves have popular folkloric ethnomedicinal use in the treatment of many diseases especially among the South-Western people of Nigeria. The present study was undertaken to find the antioxidant value of aqeous-methanolic extract of Parkia biglobosa leaf by investigating its phytochemicals and invitro antioxidant potentials. Antioxidant activity of extract was screened for by measuring its total flavonoid and total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing property. Phytochemical screening was carried out on extract by standard method. Phytochemical analyses revealed the presence of saponins, flavonoids, tannins and cardiac glycosides. The total phenol and flavonoid contents are 144.18 mg gallic acid equivalent/g extract and 256.858mg Quercetin equivalent/g extract respectively. The extract showed considerably high and dose-dependent DPPH radical scavenging and ferric reducing property comparable with the respective standards, Quercetin and Ascorbic acid. The results of this study reveal that Parkia biglobosa leaf extract possess significant antioxidant properties and could be exploited as source of antioxidant additives. Keywords: Parkia biglobosa, phytochemicals, Antioxidant activit

Comparative Performance of Saccharum Officinarum (Sugar Cane) Bagasse and Parkia Biglobosa (Locust Bean) in Wastewater Treatment

The application of agricultural by-products for the removal of contaminants in water and wastewater is receiving significant attention as their applications reduce their level of the agricultural by-products in the environment there by reducing pollution. Activated carbons were formed from the saccharum officinarum (sugarcane) bagasse and parkia biglobosa (locust bean) pods and their effectiveness in the treatment of domestic wastewater were compared. The activated carbons were obtained from carbonised sugarcane bagasse and locust beanpod at a temperature of 350-500oC, followed by the modification with phosphoric acid for 12-18 hours. The result revealed that the parkia biglobosa recorded higher removal efficiencies of: Turbidity, Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD) and nitrate than the saccharum officinarum. The parkia biglobosa recorded BOD removal efficiencies of: 77.19, 77.81, 78.13, 87.50, 90.63 and 93.75% at the dosages of: 0.25, 0.5, 1.5, 2.5, 3.75 and 5.00g/500ml, respectively; while the saccharum officinarum recorded removal efficiencies of: 15.63, 25.00, 34.38, 43.44, 46.88 and 65.00% at the same dosages, implying that the parkia biglobosa was more effective than saccharum officinarum. In terms of turbidity, the saccharum officinarum recorded removal efficiencies of: 5.44, 17.86, 31.90, 34.29, 46.51 and 57.02%, respectively at the dosages of: 0.25, 0.5, 1.5, 2.5, 3.75 and 5.00g/500ml; while parkia biglobosa recorded removal efficiencies of: 14.99, 25.50, 37.63, 43.84, 56.07 and 68.39%.The study also revealed that the higher the dosages, the higher the removal efficiencies of the organic and inorganic pollutants. It was recommended that removal of heavy metals using the parkia biglobosa and saccharum officinarum should be studied to ascertain their effectiveness in such dimension.http://dx.doi.org/10.4314/njt.v34i4.2

SOCIO-ECONOMIC AND ENVIRONMENTAL IMPORTANCE OF PAKIA BIGLOBOSA (JACQ.) BENTH IN THE CONDITIONS OF NEW BUSSA, NIGER STATE, NIGERIA

The socioeconomic significance of Parkia biglobosa in the New Bussa Area of Niger State was the main subject of this investigation. The aim of the studies was to assess the socioeconomic importance of Parkia biglobosa in the area under investigation as well as the part that rural residents played in the plant's harvest. Oral interviews and a structured questionnaire were used to gather information from a selection of the New Bussa communities in order to get details about the applications of Parkia biglobosa in the research region. Many rural households in New Bussa gain much socioeconomically from Parkia biglobosa, according to the study's findings. Plant parts used are the seeds, leaves, bark, and roots of Parkia biglobosa. While forty percent of the seed is used for food and sold to make money, the remaining twenty-three percent is used for medicinal purposes, primarily in conjunction with the root, which is the least gathered in the area. According to 43.33% of those surveyed, fewer trees are present now. It's evident that Parkia biglobosa faces significant challenges in the surrounding woodlands and forests, and if the plant's excessive use is not controlled, it may go extinct. In order to guide the collection of Parkia biglobosa without depleting resources, it is advised that the government endeavor to create sufficient laws to control the taking and removal of Parkia biglobosa plants in order to manage the plant's collection without exhausting available resources

THE PRODUCTION OF PROTEIN NUTRIENT FROM PARKIA BIGLOBOSA SEED

This invention relates the optimum conditions and procedures for the development of the maximum yield of protein from fermented seeds of Parkia biglobosa. The steps involved include: (a) Separation of the seeds from the pod (b) The separation of the nuts the seed pericarp (c) The softening of the nuts (d) The enzymatic fermentation of the softened nuts. We have successfully produced about 52% protein nutrient, for the first time, from nuts of Parkia biglobosa at the optimum conditions of about 72 hours fermentation period, Bacillus subtilis enzymes concentration of about 20ml/gm seed and at a temperature of about 40⁰C

Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed

The effect of temperature on the nutritional values of fermented African locust bean (Parkia biglobosa) seed were studied. Temperatures ranging between 40 to 70⁰C were used for the fermentation. Biochemical and physiological analysis were evaluated. Highest nutritional values were obtained with samples fermented at lower temperatures (40 and 50⁰C) and they all had acceptable end products while all the samples fermented with higher temperature (60 and 70⁰C) gave poor nutritional values with unacceptable end products. Bacillus subtilis was used as starter culture and fermentation was carried out for 5 days (120 hours). An increase in moisture, protein, crude fat contents and decrease in total carbohydrate and crude fibre were noticed for all the fermentation temperature variation. The Organic functional groups were identified and characterized using Fourier Transform Infrared (FTIR) spectroscopy. The effect of temperature on the morphological structure of fermented sample

Effect of Dietary Intake of Fermented Seeds of Parkia biglobosa (Jacq) Benth (African Locust Bean) on Hypertension in Bogou and Goumou-kope Areas of Togo

Purpose: To identify the possible effect of the consumption of fermented seeds of Parkia biglobosa (Jack) Benth, Mimosaceae (African locust bean) by humans on the prevention of hypertension.Methods: Two types of populations in Togo were identified and compared: one type was in a region (Bogou) where the condiment (Parkia biglobosa seeds) is highly consumed and the other people do not eat it at all (Goumou-kope). Anthropometrical, clinical and biochemical analyses were investigated in both target groups.Results: Significantly decreased blood pressure and heart beat were detected in the group of people living in Bogou’s region when compared to the non-consumption group of Goumou-kope (p < 0.001). Magnesium level was significantly increased in the Bogou group compared to that in the second group (p < 0.0001). Lower levels of low density lipoprotein-cholesterol (91± 36 vs. 110 ± 44 mg/dL, p = 0.01), triglycerides (111 ± 6 vs. 129 ± 6 mg/dL, p = 0.028), and higher levels of high density lipoproteincholesterol (63 ± 2 vs. 48 ± 3 mg/dL, p < 0.001) were observed in subjects who regularly consummed P. biglobosa fermented seeds. Furthermore, plasma glucose concentration was significantly lower in Bogou group than in Goumou-kope (68 ± 16 vs. 76 ± 15 mg/dL (p < 0.001).Conclusion: The results of the present study demonstrate that fermented seeds of Parkia biglobosa exert an anti-hypertension effect.Keywords: Blood minerals, Plasma lipids, Antihypertensive, Parkia biglobosa seed

Effect of various temperatures on the nutritional compositions of fermented African locust bean (Parkia biglobosa) seed

The effect of temperature on the nutritional values of fermented African locust bean (Parkia biglobosa) seed were studied. Temperatures ranging between 40 to 70⁰C were used for the fermentation. Biochemical and physiological analysis were evaluated. Highest nutritional values were obtained with samples fermented at lower temperatures (40 and 50⁰C) and they all had acceptable end products while all the samples fermented with higher temperature (60 and 70⁰C) gave poor nutritional values with unacceptable end products. Bacillus subtilis was used as starter culture and fermentation was carried out for 5 days (120 hours). An increase in moisture, protein, crude fat contents and decrease in total carbohydrate and crude fibre were noticed for all the fermentation temperature variation. The Organic functional groups were identified and characterized using Fourier Transform Infrared (FTIR) spectroscopy. The effect of temperature on the morphological structure of fermented sample

The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds

The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the fermentation Parkia biglobosa seeds for five (5) days (120 hours). The proximate composition, sensory evaluation and physiological properties of the starter culture aided and naturally fermented samples were determined. Sample fermented with Bacillus subtilis increased the protein composition from 32 % to 52 %, Saccharomyces cerevisiae to 39 %, the mixture of the 2 microorganisms to 35 % while 40 % was obtained in the naturally inoculated sample. Fat, moisture and ash contents also increased in the same trend. However there was a decrease in crude fibre composition and total % carbohydrate of the substrate during fermentation. Sensory evaluation carried out for all the samples indicated that the use of bacillus subtilis as starter culture for the production of ‘Iru’ gave more acceptable products in all the tested parameters. However, products from Saccharomyces cerevisiae and the mixture were rated least