By Akubor, Peter Isah
Locust bean (Purkiu biglobosu) pulp was processcd into flour. 'l'he flour was analysed for
its physicochemical, microbiological, toxicological, rheological and functional properties.
The locust bean pulp flour (LBI'F) was stored at 30 f 2'~ undcr 11, 54 and 75% rclativc
humidity environments for 6 months and changes in the quality of the flour wcrc
determined. The equilibrium moisture contents of LBPF were determined at 30, 35 and
40'~. and were fitted to BET, Smith, Oswin, I-ienderson, Iglesias and Chirife; and GAB
models. The goodness of fit of the models were evaluated. Syrup and jam were prepared
from locust bean pulp and analyzed for their physicocheinical and sensory properties. Cakcs
and biscuits were prepared from LBPF and wheat flour (WF) blends and their physical,
chemical and sensory qualities were determined. LBPF was also used to substitute various + levels of sugar in 100% WF cakes, which were analyzed for their quality characteristics.
Various levels of locust been pulp syrup were incorporated into 100% WF cake and thc
physical, chemical and sensory properties of the cakes were also assessed. The results
showed that LBPF containcd higher amounts of carbohydrate, thiamin, riboflavin, ascorbic
acid, beta-carotene but lower protein, fat, phytate, oxalate tannins and hydrocyanic acid
(HCN) contents than WF. All the essential amino acids were present in LBPF, with leucine,
lysine and phenylalanine constituting the main amino acids. However, WF had better
emulsion and foaming properties but lower water and oil absorption capacities than LBPF.
Nitrogen solubility of LBPF was minimum (3%) at pI I 4 and maxiinuin (1 0%) at PI-I 8. Low
pH values improved the water absorption capacity and foaming capacity of LBPF. The
Functional properties of LBPF were also improved at low NaCl concentrations (0.05) in thcir sensory propcrtics. Thc LBPS conlparcd wcll with honey and sucrosc in
pap for thc sensory attributes of odour, taste, tcxture and overall acccptability. The locust
bean pulp flour (LBPF) could substitute up to 20% of WF in biscuit and 10% of WF in cakc
preparations without adversely affecting thcir physical and sensory propcrties. LBPF could
also substitute 5% of sugar in 100% cake without adversely affecting the cake qualitics.
Similarly, the cakes containing up to 35% LBPS were not significantly different (p> 0.05)
from the 100% WF cake in the physical and sensory properties studied.