Nutritional Benefit of locust bean to human.

Scientific classification of locust bean

Kingdom: plantae

Order: fabales

Family: fabaceae

Genus: parkia

Species: p. biglobosa

Locust bean, commonly known as “Iru” by the Yorubas, “Dawa” by Igbos, this is a local seasoning or condiment used in soup s and stews. A very popular soup ingredient globally and popularly known as African locust bean with the botanical name, parkia biglobosa. It takes a long process in making locust bean and after the process it looks great but smell a lot but looks good in soup, make it taste great and add a great savor to the soup which also smell delicious.

Apart from this, locust bean is the single most significant or important ingredient guaranteed to take your soup s, stew or mixed vegetables from just okay to great. It can be found only in Africa and its primarily grown for its pod s that contain both a sweet pulp and valuable seeds. The most valuable part of it are

·        lipid (29%)

·        protein (35%)

·        carbohydrate (16%)

·        good source of fat and calcium for rural dwellers.

Benefit

·        Locust bean helps to promote good sight

·        It helps drive away hypertension and disease condition like stroke and diabetes

·        It contains tannins, astringe substance found in many plants that helps treat diarrhea

·        The decoction of the bark is also used as bat against fever and as a hot mouth wash to steam and relieve toothache

·        It serves as digestion aid and much more

Locust bean is added to everything not only to because it tastes good and can serve as a tastier alternative to other spice cubes