TABLE OF CONTENTS

Title Page    –         –         –         –         –         –         –         –         –         i

Certification –         –         –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         –         iii

Acknowledgement –         –         –         –         –         –         –         –         iv

Table of Contents  –         –         –         –         –         –         –         –         v

CHAPTER ONE

INTRODUCTION           –         –         –         –         –         –         –         1

CHAPTER TWO

DESCRIPTION OF LOCUST BEANS         –         –         –         –         3

History, Geography and Ethnography –         –         –         –         –         4

Use of Locust Bean         –         –         –         –         –         –         –         5

Food  –         –         –         –         –         –         –         –         –         –         5

Animal Feed          –         –         –         –         –         –         –         –         6

Economic Activity –         –         –         –         –         –         –         –         6

Medical        –         –         –         –         –         –         –         –         –         7

Consumption of the Bean –         –         –         –         –         –         –         7

Classification         –         –         –         –         –         –         –         –         8

CHAPTER THREE

HEALTH BENEFIT OF LOCUST BEAN    –         –         –         –         9

Antibacterial and Probiotic Agent       –         –         –         –         –         9

Treatment of Malaria       –         –         –         –         –         –         –         10

Treatment of Obesity       –         –         –         –         –         –         –         11

Anti-inflammatory and Wound Healing Properties  –         –         –         12

Treatment of Hypertension        –         –         –         –         –         –         14

CHAPTER FOUR

CONCLUSION     –         –         –         –         –         –         –         –         15

References

CHAPTER ONE

INTRODUCTION

Legumes (family, Fabaceae) are the second most valuable plant source in nutrition to man and animal: Second in importance only to Poaceae (Maphosa and Jideani, 2017; Star et al., 2013; Starr et al., 2015). Despite their value, some species of legumes are used  in relatively small degree to their potential and are thus underutilized (Mabhaudhi et al., 2016).

Underutilized legumes are legumes not in the forefront of world major crops, they are impoverish in process technology, marketing system and value chains with indistinct conservation schemes (Ofosu et al., 2017; Cullis and Kunert, 2016,). These crops are mostly indigenous species and have been found to exert less pressure ecologically in that little or no modification to the landscape and environment is needed for their growth and development (Mabhaudhi et al., 2016; Mabhaudhi et al., 2017).

World over, there has been a constant search for alternative and cheap protein source for both man and livestock (Henchion et al., 2017; Goulart et al., 2015; Bhat and Karim, 2009), one may wonder why these underutilized legumes have not found a significant utilization in solving this problem; moreover, there is a tendency for exotic species to be used in agricultural practice (Chivenge, 2015; Sprent et al., 2010).

Underutilized crops contribute positively to: food security in serving as a resort to hunger; human health in being rich in nutrients; as well as climate change (Ofusu et al., 2017; Mabhaudhi et al., 2016; Chivenge, 2015). They possess beneficial bioactive compounds alongside being rich in essential minerals and vitamins such as ascorbic acid and carotenoid found in fruit pulp of P. biglobosa (Udobi et al., 2012; Gernah et al., 2012; Bhat and Karim, 2009). Underutilized crops also create employment in poor and rural communities especially for women who have been documented to play a major role in their production and hence gainfully employed.(Ofusu et al., 2017; Mabuduahi et al., 2016; Chivenge, 2015). Several legume species have attained the status of underutilized and neglected, amongst which are some species of the genus Parkia: Parkia roxburghii G. Don, Parkia biglobosa Parkia filicoidea L.; Mucuna: Mucuna monosperma DC ex, Mucuna urens L. and Mucuna flagellipes; Albizia : Albizia lebbeck and Caesalpinia: Caesalpinia pulcherrima L .

Parkia biglobosa is a savannah tree belonging to the subfamily Mimosoidea. It combines two important qualities: food and shelter to human and animals (Amoako, 2012). It is processed into a local condiment popularly called iru amongst the “Yoruba” populace of Nigeria, other names of the condiment includes Eyinowan and Ugba amongst the Edo’s; Ogiri amongst the Igbo’s; Dawadawa amongst the Hausa’s. The condiment is obtained from seeds of P. biglobosa that have been washed, de-hulled, fermented and molded into balls (Akande et al., 2010). Processing into iru is majorly done traditionally with rudiment technology in the processing line which is time-consuming and labour-intensive (Adejumo et al., 2013). Many a woman across the diverse ethnic groups in Nigeria feels her soup is not complete till iru is added: it is seen as a meat substitute (Sackey and Kwaw, 2013). However, the taste, smell and appearance of iru have stood as a deterrent in its use.

Other than being used as a condiment the multiple use of P. biglobosa is not so conspicuous and appreciated, there is therefore a need to investigate into its use and possible incorporation in the medical, and pharmacological and agricultural industries.