Methods of Preserving and Improving the Quality of Locust Beans
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.
Prof. A.O. Akii Ibhadode, A.I. Igbafe and B.U. Anyata
I.O. Ogunleye and O. Awogbemi, "Methods of Preserving and Improving the Quality of Locust Beans", Advanced Materials Research, Vols. 62-64, pp. 226-233, 2009