Effect of Different Fermentation Containers and Time on the Chemical and Functional Properties of Parkia Biglobosa Seed Condiment (IRU)

Abstract

African locust bean (Parkia biglobosa) is one of the major seed plants used for the production of the most popular indigenous fermented condiment. Parkia biglobosa seeds were fermented for 24, 48 and 72 hours using four different fermentation containers (stainless steel, plastic and calabash), and the effect of both time and type of container were examined. The chemical and functional properties of fermented iru were determined using standard methods. Crude protein, fat, fibre, ash, carbohydrate and moisture were significant (p<0.05), with values ranging thus: (40.51–43.71%), (33.44–36.06%), (2.50–4.12%), (2.0–2.75), (8.62–15.8) and (4.59–8.58%) respectively. Increase in fermentation time caused significant changes in the following functional properties: water absorption capacity (1.5–3.0), oil absorption capacity (0.70–1.65%), bulk density (1.5–3.0) and acid value (5.02–6.51 mgKOH/g). Fermentation time and type of container were observed to influence the chemical and functional properties of iru. However, fermentation time had a better influence compared to type of fermentation container. Stainless steel proved effective for the fermentation of iru compared to other containers used, while calabash and plastic were observed to ensure optimum fermentation condition, which influenced both functional and chemical composition.