Estimation of the Nutritional Values of African Locust Bean Parkia biglobosa

Background and Objective: The African locust bean is a leguminous plant native to the African continent, cultivated and consumed for its nutritional and economic significance. The fermented seeds have been traditionally used as a food ingredient in many African cuisines. This study aimed to investigate the nutritional value of the African locust bean. Materials and Methods: The proximate analysis was carried out by the method described by the Association of Official Analytical Chemistry, Official Methods, partial oil characterization, antioxidant activity, vitamins, and minerals in the African locust bean Parkia biglobosa were determined using standard spectrophotometric methods. Results: The result showed a moisture content of 7.5%, protein 3.07%, fat 27%, crude fibre of 27%, ash 5.5%, and carbohydrate of 39.43%. The result showed superoxide scavenging activity at 60.225%, ABTS 50.4%, Hydroxyl radical 54.5%, and Nitric oxide 3.1%. Further investigation found that the African locust bean contains a high concentration of vitamins and minerals. The partial oil characterization results show as follows: Saponification value (183.73±1.00), peroxide value (7.65±0.200), iodine value (42.69±0.61), refractive index (1.06±0.0005), acid value (8.12±1.11), free fatty acids (5.41±0.56), viscosity (156.45±2.11), specific gravity (0.93±1.36), cloud point (10.43±0.15°C), flashpoint (294±2°C), melting and boiling point (324.7±0.51; 6.47±0.31°C). Conclusion: The findings suggest that the African locust bean is a good source of antioxidants and these dietary components are essential for promoting growth, reducing malnutrition, and improving overall health.