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Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

Author

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  • Evelyn Mnguchivir Tersoo-Abiem

    (University of Agriculture Makurdi, Nigeria)

  • Stephen Sule

    (University of Agriculture Makurdi, Nigeria)

  • Izuchukwu Iwuamadi

    (University of Agriculture Makurdi, Nigeria)

  • Esther Obiye Awulu

    (University of Agriculture Makurdi, Nigeria)

Abstract

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations. The dried fermented condiments were subjected to chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (p 0.05) between the condiments in terms of their sensory attributes. Sensory scores for fermented soybean condiment were however higher than that of fermented African locust bean. From this study, soybean condiment may be a suitable substitute to locust bean (Parkia biglobosa) condiment, following the gradual extinction of the plant.

Suggested Citation

  • Evelyn Mnguchivir Tersoo-Abiem & Stephen Sule & Izuchukwu Iwuamadi & Esther Obiye Awulu, 2021. "Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments," European Journal of Agriculture and Food Sciences, European Open Science, vol. 3(2), pages 63-67, March.
    • Handle: RePEc:epw:ejfood:v:3:y:2021:i:2:id:20261
    DOI: 10.24018/ejfood.2021.3.2.261
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