This work is licensed under a
Creative Commons Attribution 4.0 International License
 Makanjuola, O. M and Adebola, A. Effect of natural fermentation on the nutritive value and mineral composition of African locust beans. Pakistan Journal of Nutrition 11 (1) (2012) 11-13.DOI: https://doi.org/10.3923/pjn.2012.11.13
 Haard, N.F., Odunfa, S.A. and Lee, C. Fermented Cereals. A Global Perspective. FAO Agricultural Bulletin No. 138. (1999) FAO Rome.
 Campbell-Platt, G. African locust bean (Parkia species) and its West-African fermented food products, dawadawa,. Ecology of food and nutrition, (1980) 123-132.DOI: https://doi.org/10.1080/03670244.1980.9990590
 Atere, A. V and Aderibigbe, E. Y. Studies on the causative factors of odour development during fermentation of Parkia biglobosa. 2nd International Conference and Exhibition (OWSD-FUTA), (2015) 98-103.
 Odunfa, S. A. Biochemical changes in fermenting African locust bean (Parkia biglobosa) during iru, fermentation. Journal of Food Technology 20 (1985) 295-303.DOI: https://doi.org/10.1111/j.1365-2621.1985.tb00379.x
 Osho, A. I., Mabekoje, O. O. and Bello, O. O. Comparative study on the microbial load of Gari, Eluboisu and Iru in Nigeria. African Journal of Food Science 4(10) (2010) 646-649.
 AOAC. Official Methods of Analysis International. 18th Edition. Association of Official Analytical Chemists. (2005) USA.
 Adelekan, A. O. and Nwadiuto, E. Bacterial Succession Studies during Fermentation of African Locust Bean (Parkia biglobosa) to Iru Using Molecular Methods. British Biotechnology Journal 2(1) (2012) 49-59.DOI: https://doi.org/10.9734/bbj/2012/586
 David, O. M. and Aderibigbe, E. Y. Microbiology and proximate composition of ogiri,, a pastry produced from different melon seeds. New York Science Journal 3(4) (2010) 18-27.
 Boateng, M., Okai, D. B., Frimpong, O. Y. and Asabere, A. A comparative study of the nutritional and microbial profile of the processed seeds of the African Locust bean (Parkia biglobosa). Livestok Research for Rural Development Volume 26 (2014) 178.
 Omafuvbe, B. O, Shonukan, O. O. and Abiose, S. H. Microbiological and biochemical changes in the traditional fermentation of soybean for soy- daddawa -a Nigerian food condiment. Journal of Food Microbiology 17 (2000) 469- 474.DOI: https://doi.org/10.1006/fmic.1999.0332
 Adeniran, H. A., Farinde, E. O. and Obatolu, V. A. Effect of heat treatment and fermentation on anti-nutrients content of Lima bean (Phaseolus lunatus) during production of daddawa analogue. Annual review and research in biology 3(3) (2013) 256-266.
 Omafuvbe B. O, Abiose S. H, and Adaraloye, O. O. The production of Kpaye a fermented condiment from Prosopis africana (Guill and Perr) Taub. Seeds. International Journal of Food Microbiology 51 (1999)183-186.DOI: https://doi.org/10.1016/s0168-1605(99)00088-4
 Babalola, R. O. and Giwa, E. O. Effect of fermentation on nutritional and anti-nutritional properties of fermenting Soy beans and the antagonistic effect of the fermenting organism on selected pathogens. International Research Journal of Microbiology 3(10) (2012) 333-338.
 Femi-Ola, T. O., Ajibade, V. A. and Afolabi, A. Chemical composition and Termicidal properties of Parkia biglobosa (Jack) Benth. Journal of biological Science 8(2) (2008) 494-497.DOI: https://doi.org/10.3923/jbs.2008.494.497
 Omafuvbe, B. O., Falade S. O., Osuntogun B. A. and Adewusi R. A. Chemical and biochemical changes in African locus beans (Pakia biglobosa) and melon (Citrullus vulgaris) seeds during Fermentation to Condiments. Pakistan Journal of Nutrition 3: (2004) 140–145.DOI: https://doi.org/10.3923/pjn.2004.140.145
 A. Atere, V. Oyetayo, F. Akinyosoye, "Effect of Starter Culture on the Fatty Acid and Amino Acid Profile of Fermented Parkia biglobosa Seeds", Sustainable Food Production, Vol. 9, p. 15, 2020DOI: https://doi.org/10.18052/www.scipress.com/SFP.9.15
 P. Olubunmi, B. Funmilola , O. Funke Bose, O. Uchenna Ch, A. Yinka Segu, " Effect of Fermentation Time and Container on the Microbial and Sensory Properties of Parkia biglobosa Seed Condiment (Iru)", Journal of Applied Sciences, Vol. 22, p. 139, 2022DOI: https://doi.org/10.3923/jas.2022.139.143