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Introduction: Fermented Parkia biglobosa seed is an essential condiment in Nigeria for its unique flavor and nutritional value. Aims: The study investigated the influence of spices such as Aframomum melegueta (alligator pepper), Zingiber officinale (ginger), Allium sativum (garlic), Myristica fragrans (nutmeg), Curcuma longa (turmeric), Xylopia aethiopica (grains of Selim), Chrysobalanus icaco (cocoplum) and Parinari excelsa (skinplum) on the nutritional composition of the condiment. Methodology: Thirty grams (30g) of dried spice was added to 300g of previously pressure cooked and dehulled locust beans in separate containers. Each was inoculated with Bacillus subtilis and fermented at 37oC for 36 hours. Results: The phytic acid in alligator fermented ‘iru’, ginger fermented ‘iru’ and nutmeg fermented ‘iru’ were 4.53mg/g, 18.54mg/g and 20.19mg/g respectively, which were significantly lower than the phytic acid of the commercially produced ‘iru’ (21.40mg/g). Starter culture fermented ‘iru’, turmeric fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly lower levels of trypsin inhibitors of 24.68mg/g, 26.13mg/g and 26.13mg/g, respectively when compared to commercially fermented ‘iru’. Skinplum fermented ‘iru’ and cocoplum fermented ‘iru’ had significantly higher flavonoids levels. Alligator fermented ‘iru’ had significantly higher Vit. A (4.65), Vit. B1 (2.94), Vit. B2 (0.31mg/g) and Vit. B5 (0.08 mg/g) compared to commercially produced ‘iru’. The protein digestibility of Nutmeg fermented ‘iru’ was significantly higher than commercially fermented ‘iru’. However, other fermented samples had significantly reduced protein digestibility compared to commercially produced ‘iru’. Conclusion: To fortify and enhance nutritional composition of fermented Parkia biglobosa seeds, alligator pepper, skinplum and nutmeg may be used.
Omodara et al. (Mon,) studied this question.