Effect of Fermentation Duration on the Physicochemical Properties of Locust Bean (Parkia biglobosa) Condiment in Kwara State

Locust bean condiment, popularly known as iru in Yoruba-speaking communities, is a widely consumed fermented flavouring agent derived from the seeds of Parkia biglobosa. Its production is deeply embedded in the culinary traditions of North Central states including Kwara. Despite its widespread use, limited scientific data exist on how fermentation duration influences the quality of the final product. This study examined the effect of fermentation periods of 24, 48, 72, and 96 hours on the physicochemical and microbiological properties of locust bean condiment produced in Offa, Kwara State. Seeds were processed following traditional methods under controlled temperature conditions. Parameters assessed included pH, titrable acidity, moisture content, crude protein, free fatty acid content, and total viable count. Results showed that prolonged fermentation significantly increased crude protein content and pH while reducing free fatty acid accumulation. Optimal physicochemical properties were observed at 72-hour fermentation, yielding protein content of 30.4 percent and acceptable pH of 7.2. Microbial counts remained within safe levels at this duration. Beyond 96 hours, off-flavours developed, suggesting quality deterioration. The study recommends standardising locust bean fermentation at 72 hours in commercial cottage processing units in Kwara State to ensure product consistency and safety. Keywords: locust bean, fermentation, iru, Parkia biglobosa, Kwara.