Quality Evaluation of Dried Fermented Locust Bean and Soybean Condiments

Abstract

The study was carried out in order to establish the suitability of fermented soybean condiment as an alternative to fermented locust bean condiment in meal preparations. The dried fermented condiments were subjected to chemical, microbial and sensory evaluation using standard methods. Results revealed significantly (pParkia biglobosa) condiment, following the gradual extinction of the plant.