See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/269113657

Machinery Needs for Processing of Locust Bean Seeds in Nigeria

Conference Paper · September 2010

CITATIONS READS
6 12,424

1 author:

Joshua Olanrewaju Olaoye

University of Ilorin
50 PUBLICATIONS 225 CITATIONS

SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Conference Paper Faseyi Samuel Ayo (2016) Poverty, Inequality and Sustainable Development View project

Biomass and Bioenery; Food Processing and Machine Design View project

All content following this page was uploaded by Joshua Olanrewaju Olaoye on 05 December 2014.

The user has requested enhancement of the downloaded file.

 返回
2010 国际农业工程大会论文集 Return
Proceedings of International Agricultural Engineering Conference 2010

Machinery Needs for Processing of Locust Bean Seeds in Nigeria

OLAOYE, J. O.
(Agricultural Engineering and Biosystems Department,

University of Ilorin, P. M. B. 1515, Ilorin 240003, Nigeria

jolanoye@unilorin.edu.ng, +2348035812797)

Abstract

The most important use of African locust bean is found in its seed, which is a grain legume, although it has
other food and non-food uses. The locust bean, when dehulled and cooked, is fermented to form a strong-
smelling food condiment/flavouring agent in the entire Savannah region of West Africa. The condiment is
called dawadawa in Niger and northern Nigeria and Ghana, iru in southern Nigeria and soumbala in Burkina
Faso, Mali, Cote d’Ivoire and Guinea. Apart from being a food condiment the fermented bean also contributes
to the calorie and protein intake.

The production of fermented locust bean has remained a traditional family art practiced in homes with
rudimentary utensils. There were several constraints to the production and consumption of the condiment.
These include, among others, low production due to the use of rudimentary equipment, high wood fuel
consumption and poor manufacturing practices. The major processing conditions include Dehulling or
Decorticating of the locust beans, Depulpping of the locust beans and fermentation of the seeds. These
operations are time consuming, laborious and inefficient. Consequently, the derived products from these seeds
are not generally acceptable to consumers due to primitive handling procedure and low capacity to meet the
high demand from the growing urban population. The objectives of these studies are to identify some of the
unit operation bottle neck during processing of locust bean seeds, suggest possible and necessary production
techniques on how to modernize and upgrade the production technology and also to optimise processing
conditions of the seeds.

Keywords: Locust bean seeds, Processing, Condiment, Fermentation, Dehulling, Decorticating

1. Introducation
African locust bean (Parkia biglobosa) is common around villages in the Savannah areas of West Africa where
it is left standing when land is cleared or sometimes planted and trees are individually owned. The crop is
commonly called carob because of a valuable product (carob) derived from it. Locust bean is popular for the
production of soup condiment. Fermented legumes, oilseeds and nuts are commonly used as condiments. Some
examples are iru from the locust bean, ogiri from the castor seed and soy sauce from the soy bean. Iru or
dawadawa is a condiment used in many African dishes especially those of Nigeria. Its high protein content

1-53
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

makes it a valuable component in the diets of poor families. Locust bean is commonly found in Tropical Africa
and the Mediterranean (Odunfa, 1982). A tree yields 13 kg of seed. A total of 200, 000 t of bean per year was
estimated for Northern Nigeria. In addition, a large quantity is produced in the savannah region of Kwara,
Niger, Oyo, Ondo, and Ekiti States of Nigeria. It is prominent in the entire savannah region of West Africa.
More than 100 million people in West Africa use ‘iru’ as food stuff (Odunfa, 1982).

All the parts of the crop are useful. It is used as a food condiment and is a good substitute for meat because it is
high in protein, fat, and vitamins Countries (Obizoba and Atu, 1993) and it is rich in tannin and mineral
contents (Obizoba and Atu, 1993, Enujiugha and Ayodele-Oni, 2003). The pods are used for the production of
locust bean gum. This gum is used around the world as a thickening agent and stabiliser in many food products
such as mayonnaise and within the textile industry as a print thickener (Glasson Grain Ltd , 2006). The
fermented bean pulp waste contained protein 11.75 %; ash, 15.86 %; crude fibre, 21.55 %; starch, 32.14 %; dry
matter, 93.5% and moisture, 6.5 % while the unfermented pulp contained protein 10.13 %; ash content, 14.14%;
crude fibre 22.63%; starch, 28.20%; dry matter, 92.5% and moisture, 7.5%. The unfermented locust pulp waste
exhibited a stronger binding effect than corn starch after 12 weeks storage (Akegbejo-Samsons et al, 2004).

2. Methodology
Production Challenges and Processing of Locust Bean

The two major challenges involve in production and processing locust bean are identified as production
bottleneck associated with the crop's seasonality and perenniality and primitive and traditional processing
procedure with the attendant low quality and quantity of the derived products. The challenging issues
confronting the production and utilization of this important crop can be better amplified by considering the
processing conditions of the various product derivatives from locust bean seed (Fig.1).

Beaumont (2002) identified several constraints to the production and consumption of the condiment. These
include, among others, low production due to the use of rudimentary equipment, high wood fuel consumption
and poor manufacturing practices. Consequently, the production of this food condiment has not increased
substantially. Its declining popularity, especially among the growing urban population has led to rapid increase
in the import of foreign soup flavours. In order to increase supply, it is necessary to modernise production
techniques and optimise processing conditions.

Oloso (1988) gave a four-point suggestion on how to upgrade the production technology of fermented locust
bean. According to him, a steamer should be designed to hasten the softening of the bean coat, a machine
should be designed to remove the bean coat, optimum temperature and relative humidity should be provided to
reduce the time required for fermentation and a better post fermentation technique is necessary to protect and
prolong shelf-life and to render the fermented bean in a more presentable form. Other researchers reported on
the effects of soaking duration, soaking water temperature and steaming on dehulling.

1-54
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

Harvesting

Threshing

Locust Bean Seed and Pulp Chaff

Depulping Locust Bean Size Reduction Soaking

Pulp

Locust Bean Seed Soaking in Water Mixing of Biomass Extraction by Heat

& Binder Treatment

Drying Boiling Compaction Dye Tanni

Produced

Potash

Cooking & Briquette Formed

Soaking
Sedimentation

Locust Bean
Sheath Removed

Decoating Decanting Process

Fermentation Clear Sikomu

Drink
Sludge & Fibre
Waste discharged
Dawadawa / Iru

Figure 1: Processing Procedure for Production of Major Products derivatives from Locust Bean Seed

1-55
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

Local Processing and Art of Production of Products from Locust Bean

African locust beans can only be eaten after processing to remove toxins and anti-nutrients. Processing also
produces foods that taste good. The major processing techniques involve harvesting, decorticating, depulpping
and drying to obtain the locust bean seeds that represent the major raw material from this important crop. The
local processing methods are illustrated in the figures 2 to 7. The local production is mostly rigorous, time
consuming and unhygienic. Dehulling of the locust beans is time consuming, laborious and inefficient. The
procedure had witnessed little or no substantial technological transformation and progress in the manufacturing
techniques.

The recent popularity of iru as a condiment has attracted research interest in development of machinery to
handle some of its unit process operations. Figure 1 shows flow chart for processing of locust bean into its
major derivatives. The Locust bean seed contains 39 – 49 % protein, 31 to 40% oil and 1.7 to 15.4%
carbohydrate (Campel – platt, 1980). The nutritional value of African locust beans has been found to be very
important particularly in the developing countries where the demand for protein supplementation is audibly
high in all ages. Traditional iru processing is still carried out at a domestic level. However, its popularity as a
condiment has resulted in the current interest in the production of iru cube, a product, which is similar to a
stock cube. Good-quality raw materials that have been efficiently graded and sorted, simple equipment,
optimum conditions, and attractive packaging are the key requirements of a food fermentation industry.

Primary Crop Processing and Secondary Food Processing for Production of Locust Bean Products

The processes involved in the production of Iru condiment which represents one of the major locust bean
products right from the raw substrate are highlighted and as shown in flow chart Fig. 8. Modern processing
techniques are required to improve on the traditional methods of processing and fermentation of the seeds.
Appropriate processing conditions need to be developed to subject the crop to a form that the produce can be
stored with a relatively long storage life. These conditions can also help to eliminate pests and microorganisms
that cause spoilage. The processing stages are identified as primary crop processing and secondary food
processing. It has been observed that each stage need appropriate machine intervention for effective product
development.

The primary crop processing involves drying, decorticating and depulping of locust bean seeds from the pod.
These processes are to enhance the seed quality conditions and to subject it to a condition that will improve
further food processing conditions. The processes are to condition the seed into an intermediate state that will
encourage long storage life of the finished crop product. The secondary food processing stage is to convert the
seed from the intermediate finished product into the desired cube. This stage requires fermentation and cubing
operations.

Primary Crop Processing

1-56
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

The various machines required for the identified unit operations during the primary crop processing are Cabinet
Dryer, Decorticating and Depulping Machines. The drying process is to prepare and subject the moisture
content of crop to an optimum value prior decorticating process.

Fig. 2: Harvested Locust Bean Pod under Fig. 3: Drying of Locust Bean Pod

Storage Condition Prior Decorticating under the Sun Prior Decorticating

Fig. 4: Manual Locust Bean Decorticating Fig. 5: Preparation of decorticated Locust Procedure
Bean for depulpping at the River Side

Fig. 6: A Traditional Tool for Depulpping Fig 7: Clean Locust Seeds

Locust Bean Seed

1-57
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

Locust Bean Raw Material Collection

Primary Crop Processing

Operations
Drying of Harvested Pod

Decorticating

Depulping

Drying

Secondary Food Processing Fermentation

Operations

Cubing

Pasting of Fermented iru Drying of Fermented iru Paste

Cubing / Pelletizing Pulverizing

Drying Mixing with Binder

Packaging Mixing / Pelletizing

Packaging

Figure 8: Flow Chart Showing the Unit Operations involved in the Production of Iru Cube

1-58
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

The decorticated locust bean must be depulped by removing the yellowish portion of the fruit and separate the
seed for further food processing. The decorticated seed must be properly dried prior storage or it could be used
directly through the food processing stage. The required decorticating machine is to decorticate the locust bean
pod through threshing action similar to the effect created by a tooth peg threshing mechanism. The hydro
cyclone (Fig. 9) developed for the separation of hulls from the cotyledons of locust bean was designed in
accordance with Rietma’s optimum design for classification. The cyclone has a diameter of 350mm. It has a
volumetric capacity of 0.034m3 and an inlet flow rate and power rating of 0.011m3/s and 0.60kw respectively.
The radical velocity of particles in the cyclone was calculated to be 0.09rad/s. Separation efficiency of 66%,
37%, 65% and 68% was obtained for common bean, locust bean, soya bean and cowpea respectively
(Adewumi, 1997). Olaoye (2005) reported on a locust bean depulpping machine. The depulpping machine (Fig.
10) has capacity to depulp the locust bean. The clean bean can be processed into the desired locust bean
product derivatives through associated food processing procedure. The manually operated concave type locust
bean dehuller (Fig. 11) has a power rating of 0.16 kW with a capacity of 20 kg/h. It recorded a maximum
efficiency of 70.9% at a roller peripheral speed of 300 rpm, concave dehulling length of 240 rpm and concave
clearance of 8 mm.

Development of fermentation processes

Fermentation is a process in which certain bacteria or fungi are allowed to grow in a food to improve its flavor
and / or digestibility. As these microorganisms absorb and process nutrients and excrete waste products they
affect the flavor, nutritional value, texture, and storage life of the food. The organisms break down proteins,
convert starches to simple sugars, and can increase or make various vitamins and minerals more available. In
other words, these organisms are feeding on and digesting the food. Because the process of breaking foods
down into their constituent parts has already begun, fermented foods can be easier for people to digest than the
same food before fermentation. For example, the seeds of the African locust bean are inedible before
fermentation and processing to make iru, a flavorful condiment.

Fermentation lengthens the storage life of foods because the presence of the fermenting organisms prevents
other, spoiling organisms from becoming established. Often this is because fermentation changes the pH of the
food, for example making it so acid that only Lactobacilli spp. bacteria will survive. Fermentation can also
reduce or eliminate some anti-nutrients such as phytates and oligosaccharides.

Traditional fermentation processes at the cottage level use simple operations and equipment. Fermentation may
be carried out on a solid substrate or under submerged conditions. Traditionally, iru is made by boiling the
dried locust beans for about 24 hours. With the addition of ash the seed coats are removed. The seeds are then
boiled again for about two hours. While the seeds are still very hot they are drained, transferred to a basket and
covered with leaves. This helps to retain heat and create a humid atmosphere. The beans are allowed to ferment

1-59
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

for two to three days, after which time the leaves are removed and the seeds are crushed to a paste. Fig. 13
presents illustration of packaging of iru by traditional (left) and modern industrial (right) methods.

Fig 9: Hydrocyclone for Separating the Fig.10: A motorized Locust Bean

Hulls from Locust Beans Depulpping Machine

Source: Adewumi, 1997. Source: Olaoye, 2005

Fig. 11: Manually Operated Concave Type Fig. 12: Steamer Unit for Locust Bean

(charcoal fueled) Dehuller for Locust Bean

Source: Adewumi and Igbeka, 1993 Source: Adewumi and and Olalusi, 1998

1-60
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

Fig. 13: Packaging of iru by traditional (left) and

modern industrial (right) methods

Cubing and Packaging of Iru Condiment

The temperature, pH, and aeration are to be optimized for efficient output. The Iru is one of the traditional
fermented condiments used to flavour soups and stews in Nigeria. The traditional alkaline fermentation of
locust beans using Bacillus subtilis will be modernized in the production of iru cubes. The main challenge is
the scaling-up of the fermentation processes, it involves heavy capital investment in equipment design, defining
regulatory conditions of moisture, pH, temperature, oxygen transfer, aeration, and agitation, and calculating
microbial growth characteristics. Various shapes can be moulded from the paste and finally the paste is sun
dried. The challenge is to package Iru condiment into a cube form. The presentation is to add values to the
traditional presentation of iru, to condition the condiment and subject it to durable storage conditions with an
extended self life.

Laboratory investigation, process and machine design, and system analysis are required. Appropriate machines
are to be utilized to achieve this process. Various identified processing factors and machine variable are to be
evaluated to obtain the desired optimum operating conditions for producing iru cube. The Dadawa cubes are
not common in the market as the Knorr cubes produced as another form of seasoning by the same company is
given more prominence and preference. Therefore, it is highly necessary to meet the identified machinery
needs for this important crop to ensure continuous availability of the locust bean products derivatives.

3. Conclusion
The machinery requirements for production and processing of locust bean seed into its numerous products were
presented. The current local art of processing of locust bean into iru was carefully discussed. The research
activities on various processes and machines related to locust bean seeds were highlighted and the major
production constraints were adduced. The specific area of need of the process conditions and machinery needs
to meet production demand of the products from locust bean were discussed.

1-61
 2010 国际农业工程大会论文集
Proceedings of International Agricultural Engineering Conference 2010

References

[1] Adewumi, B. A. and J. C. Igbeka. 1993. The effect of steaming on the physical and dehulling
characteristics of locust bean (parkia biglobosa).Trop. Agric 70(3): 380-382.

[2] Adewumi, B. A 1997. Development in the technology of locust bean processing. Journal of
Technoscience 1(1): 9-14

[3] Adewumi, B. A. and A. P. Olalusi. 1998. Performance of a concave type manually operated locust bean
dehuller. Journal of Agricultural Technology 6(2):23-30.

[4] Akegbejo-Samsons, Y., Oyewole, O. B., Olayinka, S. O., and Olaniyan, T. O. 2004. Chemical
composition and binding power of dried pulp wastes produced from the African locust bean (Parkia
Biglobosa) in low cost fish diets. Ife Journal of Science 6 (1): 30-34

[5] Audu, I., A. Oloso, and B. Umar. 2004. “Development of a Concentric Cylinder Locust Bean Dehuller”.
Agricultural Engineering International: the CIGR Journal of Scientific Research and Development.
Manuscript PM 04 003. Vol. VI. August, 2004.

[6] Ayodele-Oni, O. 2003. Evaluation of nutrients and some anti-nutrients in lesser-known, underutilized
oilseeds. International Journal of Food Science & Technology 38(5): 525

[7] Beaumont, M. (2002) Flavouring composition prepared by fermentation with Bacillus spp. Int. J. Food
Microbiology, 75:189-196.

[8] Campell – Platt, G. 1980. African Locust Bean and its West African Fermented Food Products. Ecology of
Food and Nutrient. 9: 123 – 132.

[9] Glasson Grain Ltd. 2006. Caromic - Animal Feed: A natural ingredient for good health. A publication of
Glasson Grain Ltd., Lancaster. http://www.caromic.com/

[10] Obizoba, I. C and Atu, L. N. 1993. Production and chemical evaluation of some food condiments of
Nigeria. Plant Foods Hum Nutr. 44 (3):249 – 54

[11] Odunfa, S. O. 1982. Legume based fermented foods (Reeds, N. R., Pierson, M. D and Salonkhe, O. K.,
eds). CRC Press, Boca Raton.

[12] Olaoye, J. O. 2005, Report on Practical / Teaching / Research Experience in Agricultural Engineering
(Farm Power & Machinery). Being a Report Submitted to the Council for the Regulation of Engineering
in Nigeria (COREN). 26 pp.

[13] Oloso, A.O. (1988) Design, Fabrication and Evaluation of a steamer and dehuller for locust beans.
Unpublished MSc Dissertation, Department of Agricultural Engineering, University of Ibadan, Nigeria.

1-62

View publication stats