Abstract

The study was conducted to determine the nutritional quality of dried fermented locust bean (Parkia biglobosa) and sorrel seed (Hibiscus sabdariffa L) condiments. Hibiscus sabdariffa (sorrel) is one of the most important and popular medicinal plant with high nutritional potential. In this work, the seeds were used in producing a food condiment to evaluate its acceptability and further usage as a substitute to replace popular locust bean which is almost going extinct. Proximate compositions, mineral, anti-nutrient and sensory analysis were determined using standard methods The values for carbohydrates was .........................................................................................................