Methods of Preserving and Improving the Quality of Locust Beans

I.O. Ogunleye; O. Awogbemi

doi:10.4028/www.scientific.net/AMR.62-64.226

Paper Titles

Dehydrated Cassava Chips Utilization in Starch and "Garri" Production
p.203

Determination of Cutting Resistance of Sugar Cane (Saccarum officinarum) Using a New-Type Test Machine
p.208

Development and Performance Evaluation of Rainwater Harvester for Drip Irrigation of Juvenile Citrus Orchard
p.213

Flapper Feed Device for Improved Productivity of Cassava Grater
p.221

Methods of Preserving and Improving the Quality of Locust Beans
p.226

Variations in Certain Climatic Parameters and Implications for Agricultural Production in Makurdi (Benue State), Nigeria
p.234

Development and Performance Evaluation of a Manually Operated Cowpea Thresher
p.239

Methods of Estimating Runoff and Soil Loss in Plots under Different Plant Densities of Amaranthus
p.247

Effects of Linear Alkyl Benzene Sulfonate Detergent on the Activity of Cassava Fermenting Enzyme
p.258

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 62-64Methods of Preserving and Improving the Quality of...

Methods of Preserving and Improving the Quality of Locust Beans

Abstract:

This research work presents two methods of preserving and improving the quality of locust beans namely: salting and drying. 80g of non-salted sample of locust beans and the same quantity of the sample with 5g of salt and 10g salt were subjected to direct sunlight drying for 5 days. Proximate analysis showed that dried salted sample contains 67.65% of protein while dried non-salted sample has 66.82% of protein. The non-salted sample has a microbial load of 1.02×107cfu/g while the salted sample has 1.42×105cfu/g at the end of the fifth day of drying. The non-salted has the greatest drying rate while the 10g salted sample has the least drying rate.