Development of a Fermentation Vat for Value Chain Addition in Locust Bean Processing

In this study, a fermentation vat for processing dehulled African locust beans into hygienic food condiment was developed. This processing unit consists of an insulated tiltable heating chamber, a thermostatically-controlled heat sensing device, frame, aluminum made internal cylinder, water inlet pipe and discharge for wastewater. The performance experimentation of the developed fermentation vat was done using a
$4\mathrm{x}3\mathrm{x}3$
randomized factorial design. A 36 samples of d hulled African locust bean was cooked at 98°C for 1, 2, 3 and 4 hrs. The cooked samples were fermented at 40°C for 2, 3 and 5 days, each trial replicated three times. Using standard procedures, the fermented products were subjected to proximate analysis to determine their nutritional qualities namely moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein. The results obtained within the range of cooking duration and fermentation time shows that the moisture content, ash content, crude fibre, fat and oil, carbohydrate, and crude protein of fermented locust beans were in the range of 67.94 -70.02% (wb); 1.26 -2.14%; 0.90-1.48%; 4.53 -4.83%, 2.06- 2.87% and 21.20- 21.80% respectively. In comparison with the traditionally processed fermented locust bean, moisture content, crude fibre, fat and oil, carbohydrate, and crude protein were in the range of 38.91-68.15%(wb); 1.31 -1.80 %; 0.67-1.12%; 12.18-10.52; 14.45 -22.43% and 18.25-18.34% respectively. The developed machine was able to addressed qualities improvement and drudgery reduction common with traditional methods of processing.