Open AccessQuality Evaluation of Dried Fermented Locust Bean and Soybean Condiments
Author(s) -
Evelyn Mnguchivir Tersoo-Abiem,
Stephen Sule,
Izuchukwu Iwuamadi,
Esther Obiye Awulu
Publication year - 2021
Publication title -
european of agriculture and food sciences
Language(s) - English
Resource type - Journals
ISSN - 2684-1827
DOI - 10.24018/ejfood.2021.3.2.261
Subject(s) - fermentation , food science , soybean meal , chemistry , fermentation in food processing , locust , meal , biology , botany , bacteria , lactic acid , raw material , organic chemistry , genetics
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.