By Oluwatoba Olaitan It is used for local seasoning of soups, from bitter-leaf soup, okra soup to fried pepper stew for local rice. Indeed, the fermented seeds of Parkia biglobosa or African locust bean tree are used in all parts of Nigeria and the West Coast of Africa for seasoning traditional soups. Commonly known in Yoruba as iru, or irugba, in Hausa as dawadawa, Nune in Tiv, and in lbo as daddawa, African locust beans when boiled and fermented is rich in lipid (29 per cent), protein (35 per cent), carbohydrate (16 per cent) essential vitamins and minerals such as calcium, fat, potassium, Vitamin C and phosphorus. Processing locust beans seeds is very crucial as it helps to boost its nutritional value, reduces its natural or synthetic compounds that hinder the absorption of nutrients, boosts its digestibility and enriches its unique flavour in order to boost the smell and taste of food. Local research has shown that locust bean helps to promote good sight and drives away hyperte...
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