The Processing and Preference for Locust Beans Products (Parka biglobosa ) in Lagos, Nigeria

Abstract

Dawadawa is an important condiment that is traditionally fermented from locust beans (Parka biglobasa). This study examined its supply sources, marketing channels, and processing in terms of two products viz the sun dried and the salted products. A sensory evaluation was carried out by panelists. This is made up of lecturers, food processors, students of Hotel and Catering Management, housewives, pregnant woman and nursing mother. The hypothesis that salted product was preferred to the sun dried product was accepted. The salted product was recommended by various homes and social gatherings though the sun dried was also accepted by some group.

Keywords: Processing, preference, Parkia products, Lagos Nigeria