A PROJECT PROJ ECT PROPOSA PRO POSAL L PRESENT PRES ENTA ATION TIO N ON
BY OJAMBATI OLUWASEUN JOSHUA FST/06/7744
INTRODUCTION The African locust bean tree, Parkia biglobosa are
perennial trees legumes which belongs to the subfamily family Mimosoideae, Mimosoideae, family family Fabaceae Fabaceae (formerl (formerly y Leguminosae). The processing of locust bean fruits into food
condiment undergo series of unit operations and it was observed that these unit operations are are still done manually by the processors in Nigeria which has made the processing of locust bean seeds into food condiment 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 improving in order to bring this health friendly seed into the limelight of large scale production. Encourage industrial production of the underutilized seed.
Improve economic power of the growers of the seed.
To make food more attractive in order to promote its use and increase sales
MATERIALS AND METHODS
Source of materials: Processes
Improved Process:
The major major material material to be used used for this research research work is LOCUST BEANS BEANS (IRU BEANS) LOCUST LOCUST BEANS BEANS (IRU BEAN BEANS) S) will be purchased purchased locally locally at Omuo Omuo Ekiti Ekiti in Ekiti Ekiti State, State, Nigeri Nigeria. a.
The processing of locust bean fruits to food condiment involves Depodding, Cleaning, Boiling, Dehulling, Washing, Washing, Re-cooking and Fermentation
A proc process ess for provi providing ding a flavor flavorabl ablee composi composition tion for use as a food fo od condiment is provided. The seed is processed into powdered condiment (locust beans powder) powder) and improvement improvement involving involving a small portion of solid fat (such as hydrogenated oil), salt and seasonings and shaping them into a small cube.
Flow chart for traditional processing of locust bean fruits to food condiment.
Storage:
Procedure
analysis: The The fer ferm men entted samples will be dried Th Thee Moi Moist stur ure, e, in an oven at 60°C crude Protein, fat, for 24 h. Dried Crude Fibre and samples will be Ash will be grinded into powder determined using and stored in a screw the method, AOAC cap bottles for (2000).To calculate calc ulate subsequent analysis. available (Farinde, E.O., S.B. Carbohydrate by Fasoyiro, V.A. difference Obato Oba tolu lu an and d A.A. (FAO,1998) Yusuf, 2007)
Sensory Evaluation:
Fres Freshl hly y pre prepa pare red d locust bean samples using the four processing methods were presented to 10 panellists for assessment. asses sment. To To determine scores for colour, appearance, flavour, texture, taste and overall acceptability.
LOCUST BEANS CUBE MAKING
Raw
sample
DRYIING: The removal of moisture content from the fermented locust bean by oven drying.
Powdered Sample
Granulation: The rocess of creating granules. The o der mor hology is modified modified through the use of eith either er a li li uid uid that that causes articles to bind throug through h ca illa illary ry forc forces es or dry dry com com acti action on for force ces. s.
Cubed Sample
Unit Dosing: The division of a o der blend into uniform single ortions hich may take dif differe ferent nt sha sha es. es.
JUSTIFICATION
Therefore, this research work is to highlight the challenges confronting the processing processing and the production production of locust bean bean seed seed,, possib possible le way way out out and improvements.
EXPECTED CONTRIBUTIONS TO KNOWLEDGE
Improved Processing There would hardl hardly y be any true African African kitchen kitchen without without the the new locust beans powdered powdered and cube or a semblance semblance.
Modern packaging materials Such mater material ialss must be able able to withst withstand and transport transport hazards, hazards, provide longer shelf-life and protect a range of fermented foods.
Cost
effective
Due to the the little little attenti attention on required required by the locust locust beans beans tree tree during growing period, cultivation on large scale will result in large output.
Good source of nutrient of nutrient High acceptability acceptability by the the consumers consumers most especially especially Nigerians. Nigerians. Due to its high nutritional value when properly processed and packaged, commands commands good price.
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