Effects of spices: Ginger (Zingiber officinale) and garlic (Allium sativum) extracts, and salt concentration on the shelf-life of fermented locust bean seeds (Parkia biglobosa)

Aim: This study evaluated the effects of ginger (Zingiber officinale), garlic (Allium sativum), and salt on the quality, nutritional composition, and shelf life of both laboratory-fermented and market-purchased locust bean products. Methods: Raw seeds were boiled, dehulled, and fermented naturally for 36 hours. Fermented samples were treated with individual and combined preservatives (2% w/w) and stored at ambient temperature (28–30 °C) for 75 days. The proximate and elemental compositions were assessed using AOAC and atomic absorption spectrophotometry (AAS) methods. Sensory attributes (color, texture, taste, aroma) were evaluated biweekly by a trained 10-member panel using a 9-point hedonic scale. Data were statistically analyzed using ANOVA at p < 0.05. Results: Results showed that ginger and garlic alone had minimal effects on sensory quality, whereas garlic combined with salt significantly improved the aroma in laboratory-fermented samples. No significant changes were observed in the market-purchased samples. Fermentation enhanced the nutritional profile, with magnesium being the most abundant mineral (15.25 µg/100 g). Conclusion:The findings highlight the potential of combining salt with natural preservatives to extend shelf life and maintain quality, offering practical value for traditional food preservation, improved food safety, and reduced post-harvest losses in tropical regions.