A PROJECT PROPOSAL PRESENTATION

ON

IMPROVED PROCESSING METHODS OF

FERMENTED LOCUST BEANS (IRU
BEANS) INTO CONDIMENTS AND
SEASONING

BY
OJAMBATI OLUWASEUN JOSHUA
FST/06/7744
 INTRODUCTION
• The African locust bean tree, Parkia biglobosa are
perennial trees legumes which belongs to the sub-
family Mimosoideae, family Fabaceae (formerly
Leguminosae).
• The processing of locust bean fruits into food
condiment undergo series of unit operations and
it was observed that these unit operations are still
done manually by the processors in Nigeria which
has made the processing of locust bean seeds into
food condiment to be faced with challenges.
 AIM AND OBJECTIVES

This project reviews the traditional methods of producing fermented locust beans, the
problems associated with it, the possible ways of overcoming and improving in order to bring
this health friendly seed into the limelight of large scale production.

Encourage industrial To make food more attractive

Improve economic power
production of the in order to promote its use
of the growers of the seed. and increase sales
underutilized seed.
 MATERIALS AND METHODS

Source of ●
● The major material to be used for this research work is
LOCUST BEANS (IRU BEANS)
●
● LOCUST BEANS (IRU BEANS) will be purchased
materials: locally at Omuo Ekiti in Ekiti State, Nigeria.

Processe ●
● The processing of locust bean fruits to food condiment
involves Depodding, Cleaning, Boiling, Dehulling,
Washing, Re-cooking and Fermentation
s
Improved ●
● A process for providing a flavorable composition for use as a
food condiment is provided. The seed is processed into
powdered condiment (locust beans powder) and improvement
involving a small portion of solid fat (such as hydrogenated
Process: oil), salt and seasonings and shaping them into a small cube.
Flow chart for traditional processing of locust bean fruits to food condiment.
 Procedure analysis:  Sensory Evaluation: 
torage: Freshly prepared
The Moisture,
The fermented locust bean samples
samples will be dried crude Protein, fat,
using the four
in an oven at 60°C for Crude Fibre and
processing methods
24 h. Dried samples Ash will be
were presented to 10
will be grinded into determined using panellists for
powder and stored in the method, AOAC assessment. To
a screw cap bottles for (2000).To calculate determine scores for
subsequent analysis. available colour, appearance,
(Farinde, E.O., S.B.
Carbohydrate by flavour, texture, taste
Fasoyiro, V.A. Obatolu
and A.A. Yusuf, 2007)
difference and overall
(FAO,1998) acceptability.
 LOCUST BEANS CUBE MAKING

Powdered Sample Cubed Sample

Raw sample
DRYIING: Unit Dosing:
The removal The division of
of moisture a powder blend
content from into uniform
the fermented single portions
locust bean by which may take
oven drying. different shapes.
 JUSTIFICATION
Therefore, this research work is to
highlight the challenges confronting the
processing and the production of locust
bean seed, possible way out and
improvements.
 EXPECTED CONTRIBUTIONS TO KNOWLEDGE

Improved Processing
●
There would hardly be any true African kitchen without the new locust beans powdered and cube
or a semblance. 

Modern packaging materials

●
Such materials must be able to withstand transport hazards, provide longer shelf-life and protect a
range of fermented foods.

Cost effective
●
Due to the little attention required by the locust beans tree during growing period, cultivation on
large scale will result in large output.

Good source of nutrient

●
High acceptability by the consumers most especially Nigerians. Due to its high nutritional value
when properly processed and packaged, commands good price.
THANKS FOR LISTENING