Nutritional composition and consumer acceptability of African locust beans fruit pulp biscuits in WA municipality

Abstract

The African locust bean (Parkia biglobosa) is one of the most important and common trees of the legume species in Northern Ghana. The study was performed to determine the nutritional composition of the Parkia pulp flour mixture. The Parkia pulp flour was obtained from the sweet yellow fruit pulp of Parkia biglobosa. Flour and biscuits were formulated from ratios of 100, 50:50, 75:25 and 25:75 for wheat and African locust pulp flour, respectively, with flour and biscuit from 100% wheat used as the control sample. Samples were analysed for their proximate composition. Proximate composition of flour indicated that dietary protein (12%), fibre (6.2%), dry matter (92.59%) and ash (1.9%) was higher in locust pulp flour compared to the control sample except for fat and oil. Minerals such as phosphorus (1678 μg/g), calcium (0.975 μg/g) and sodium (974.6 μg/g) were high in locust pulp flour compared to control sample. Similarly, the composite biscuit had higher nutrient composition compared to the control sample. The nutrients were significantly (p < 0.001) high for sample 25/75 compared to the control and 50/50 and 75/25. Mineral content was significantly (p< 0.001) different among composite biscuits. Phosphorus, calcium, sodium, and magnesium content increased with increased locust pulp flour, with sample 25/75 recorded the highest mineral content. The overall acceptability was higher for sample 25/75 (25% flour and 75% pulp flour) although all treatments and control were comparable to each other. Biscuits from Parkia pulp flour enhanced the sensory characteristics of the products. Keywords: African locust bean, nutrient composition, proximate analysis.