The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially hydrolyzed in the course of fermentation of the bean into iru while the unhydrolyzed part acts as a prebiotic when the condiment is consumed. This makes iru a possible source of prebiotic. In the same vein Bacillus spp and Lactobacillus spp which are probiotics dominate the fermentation procedure in the production of iru and they were affirmed to be acid tolerant, thermotolerant, bile salt tolerant with appreciable or notable antibacterial activity against gastrointestinal pathogens. Fermented African locust bean, Iru, indeed has potentials of dietary prebiotic and probiotic, hence, its consumption should be optimally and maximally encouraged, popularized and publicized in order to harness the nutritious, aromatic and health benefits of this indigenous culinary condiment.
| Published in | International Journal of Nutrition and Food Sciences (Volume 13, Issue 3) |
| DOI | 10.11648/j.ijnfs.20241303.16 |
| Page(s) | 114-125 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
African Locust Bean, Fermentation, Prebiotics, Probiotics
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APA Style
Adeniyi, P. O. (2024). Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic. International Journal of Nutrition and Food Sciences, 13(3), 114-125. https://doi.org/10.11648/j.ijnfs.20241303.16
ACS Style
Adeniyi, P. O. Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic. Int. J. Nutr. Food Sci. 2024, 13(3), 114-125. doi: 10.11648/j.ijnfs.20241303.16
AMA Style
Adeniyi PO. Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic. Int J Nutr Food Sci. 2024;13(3):114-125. doi: 10.11648/j.ijnfs.20241303.16
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Download@article{10.11648/j.ijnfs.20241303.16,
author = {Paulina Oludoyin Adeniyi},
title = {Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic
},
journal = {International Journal of Nutrition and Food Sciences},
volume = {13},
number = {3},
pages = {114-125},
doi = {10.11648/j.ijnfs.20241303.16},
url = {https://doi.org/10.11648/j.ijnfs.20241303.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241303.16},
abstract = {The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially hydrolyzed in the course of fermentation of the bean into iru while the unhydrolyzed part acts as a prebiotic when the condiment is consumed. This makes iru a possible source of prebiotic. In the same vein Bacillus spp and Lactobacillus spp which are probiotics dominate the fermentation procedure in the production of iru and they were affirmed to be acid tolerant, thermotolerant, bile salt tolerant with appreciable or notable antibacterial activity against gastrointestinal pathogens. Fermented African locust bean, Iru, indeed has potentials of dietary prebiotic and probiotic, hence, its consumption should be optimally and maximally encouraged, popularized and publicized in order to harness the nutritious, aromatic and health benefits of this indigenous culinary condiment.
},
year = {2024}
}
TY - JOUR T1 - Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic AU - Paulina Oludoyin Adeniyi Y1 - 2024/06/13 PY - 2024 N1 - https://doi.org/10.11648/j.ijnfs.20241303.16 DO - 10.11648/j.ijnfs.20241303.16 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 114 EP - 125 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20241303.16 AB - The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially hydrolyzed in the course of fermentation of the bean into iru while the unhydrolyzed part acts as a prebiotic when the condiment is consumed. This makes iru a possible source of prebiotic. In the same vein Bacillus spp and Lactobacillus spp which are probiotics dominate the fermentation procedure in the production of iru and they were affirmed to be acid tolerant, thermotolerant, bile salt tolerant with appreciable or notable antibacterial activity against gastrointestinal pathogens. Fermented African locust bean, Iru, indeed has potentials of dietary prebiotic and probiotic, hence, its consumption should be optimally and maximally encouraged, popularized and publicized in order to harness the nutritious, aromatic and health benefits of this indigenous culinary condiment. VL - 13 IS - 3 ER -
Wageningen Center for Development Innovation, Wageningen University and Research, Wageningen, Netherlands
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