Parkia biglobosa, a Therapeutic Condiment
Parkia Biglobosa, a therapeutic Condiment
Locust bean, a cheesy solid leguminous food additive rich in appreciable proportion of protein, starch, food energy, and fat. It is a gluten free and widely used local condiments. Generally, it functions as seasoning beside the usual use as thickener, stabilizer and binder.
Naturally, this fermented bean is not appealing to the senses; the smell is unpleasant while its appearance is not attractive.
About 7 percent of the protein found in this seed contains lysine, a level similar to a whole egg, an essential amino acid which cannot be synthesized by the human body. It contains more than 58 percent of unsaturated fat, the major fatty acid being linoleic. It contains sufficient vitamins and minerals.
Is interesting to note that the vitamin C content in this condiment is higher than most regularly consumed food items and adequate, compared to RDI for adult. Also the seed is best know for promoting dietary fibre
Plethora of researches on the plant indicates the rich medicinal regimens attributed to it; treatment of leprosy, hypertension, sore eye, toothache, or ear complaint.
The condiment has shown promise in management of diabetes, diarrhoea, and immune booster
Locust bean, popularly know as "Dadawa, ogiri, iru" in Nigeria is vastly grown in Southern, Eastern and West Africa. It is known to be a multipurpose tree of these regions and a native of Africa
"Dadawa is eaten as meals in cooked form and commonly used in fermented cakes as condiment to enhance food flavour. It keeps well even without refrigeration and is popular as soup ingredients
Like any other fermentation process, the quality of the bean is improve, while making the seed more digestable due to bacterial activity. The fermented product from the seed is a sticky brackish ball with a stench of strongest paste
The colourful fruit pulp of locust bean is consumed raw as sweetmeat which indicates the presence of natural sugar. It could be served as refreshing drinks and made into sweetner in food when mixed with water
Dawadawa is produced from the seeds. These are boiled up to soft, pounded into a black paste, which is then allow to ferment. After two or three days the fermented seeds are pressed into balls.
Parkia biglobosa is the botanical name for African locust bean
Locust bean, a cheesy solid leguminous food additive rich in appreciable proportion of protein, starch, food energy, and fat. It is a gluten free and widely used local condiments. Generally, it functions as seasoning beside the usual use as thickener, stabilizer and binder.
Naturally, this fermented bean is not appealing to the senses; the smell is unpleasant while its appearance is not attractive.
About 7 percent of the protein found in this seed contains lysine, a level similar to a whole egg, an essential amino acid which cannot be synthesized by the human body. It contains more than 58 percent of unsaturated fat, the major fatty acid being linoleic. It contains sufficient vitamins and minerals.
Is interesting to note that the vitamin C content in this condiment is higher than most regularly consumed food items and adequate, compared to RDI for adult. Also the seed is best know for promoting dietary fibre
Plethora of researches on the plant indicates the rich medicinal regimens attributed to it; treatment of leprosy, hypertension, sore eye, toothache, or ear complaint.
The condiment has shown promise in management of diabetes, diarrhoea, and immune booster
Locust bean, popularly know as "Dadawa, ogiri, iru" in Nigeria is vastly grown in Southern, Eastern and West Africa. It is known to be a multipurpose tree of these regions and a native of Africa
"Dadawa is eaten as meals in cooked form and commonly used in fermented cakes as condiment to enhance food flavour. It keeps well even without refrigeration and is popular as soup ingredients
Like any other fermentation process, the quality of the bean is improve, while making the seed more digestable due to bacterial activity. The fermented product from the seed is a sticky brackish ball with a stench of strongest paste
The colourful fruit pulp of locust bean is consumed raw as sweetmeat which indicates the presence of natural sugar. It could be served as refreshing drinks and made into sweetner in food when mixed with water
Dawadawa is produced from the seeds. These are boiled up to soft, pounded into a black paste, which is then allow to ferment. After two or three days the fermented seeds are pressed into balls.
Parkia biglobosa is the botanical name for African locust bean
Comments
Post a Comment