Effects of Drying Methods, Fermentation Times and Containers on pH and Some Functional Properties of Processed Locust Beans (Parkia biglobosa)

Cleaned Locust bean seeds were dehulled, cooked at 110oC and steamed at 45oC, then fermented using different containers of calabash, stainless steel and plastic at different fermentation times of 24, 48 and 72 hours. The samples were dried using sun and oven drying methods (55oC) to state their effects on the pH and some functional properties which includes, bulk density (BD), water absorption capacity (WAC) and oil absorption capacity (OAC).The results obtained from the effect of using sundried samples are pH 6.40, bulk density 0.92, WAC 2.14, and OAC 1.30. Results for Oven dried samples are pH 5.6, bulk density 0.98, WAC 2.16 and OAC 1.26. For fermentation, time pH was between 5.54 and 6.41, bulk density was 0.91-0.97, WAC was 1.83-2.39, and OAC 1.17-1.44. Fermentation container recorded 5.85-6.20 for pH, bulk density 0.93-0.96, WAC 1.94-2.43, and OAC 1.17-1.44. The outcome from the results reflected pH increase with prolonged fermentation time. Furthermore, the level of pH was highest in containers that could retain heat and sustain enzymatic reactions in the order of calabash>plastic>stainless steel. Finally, moisture loss was significant in the oven dried (55oC) samples