Anti-nutritional and phytochemical evaluation of raw and fermented African locust bean (<i>Parkia biglobosa</i>) seeds

Abstract

The anti-nutritional and phytochemical analyses of raw and fermented seeds of Parkia biglobosa were carried out. The unfermented seeds contained low levels of anti-nutrients (oxalates and phytates) and these were significantly reduced by fermentation. Fermentation also resulted in the release and detection of some bioactive phytochemicals (flavonoids and total phenolics) while reducing the levels of some saponins.

KEYWORDS: Fermentation, Parkia biglobosa, locust bean, phytochemicals, anti-nutrients