Journal of Agricultural Science and Practice

Parkia biglobosa, commonly known as African locust bean, is an essential food source in West Africa, valued for its cultural and nutritional significance. This study evaluates the effects of different processing methods—unprocessed, boiled, re-cooked, and fermented—on the nutritional and anti-nutritional properties of P. biglobosa locust beans. Using a completely randomised design (CRD) and standard AOAC methods, the proximate composition and anti-nutritional factors of the beans were analysed. The findings reveal that fermentation significantly improves the nutritional content, with notable increases in crude protein (34.10%), fat (25.23%), and pH (7.60), while preserving a high moisture content (55.6%). Boiling and re-cooking also enhance the nutritional profile, but to a lesser degree. All processing methods reduced anti-nutritional factors such as oxalates, phytic acid, and tannins, with fermentation yielding the most significant reductions. Statistical analysis indicates that variations in proximate composition have a significant effect on quality parameters (p < 0.000), while processing stages in isolation do not (p = 0.641). However, processing stages did significantly impact anti-nutritional factors (p = 0.028). The results highlight fermentation as the most effective method for improving the nutritional and sensory qualities of locust beans. This study underscores the importance of optimising processing conditions to enhance the quality and safety of P. biglobosa, providing valuable insights for producers and stakeholders aiming to maximise the nutritional potential of this vital crop.