Have you eaten soup spiced
with locust bean before? If
your answer is no, then you
are denying yourself a
whole lots of health
benefits. It is not easy to
look at, and the smell is
unpleasant but consumers
say it is at best when well
fermented.
Locust bean is the single,
most significant ingredient
guaranteed to take soups,
stews or mixed vegetables
from being okay to the next
level.
Locust bean also known as
carob, Iru by the Yorubas
and ogiri, dawa dawa by
Igbos, is one of the
common cooking
condiments that is gradually
disappearing from dinning
table of many families.
These names all refer to one
and the same thing – this
bean-like non-fleshy seed
with a naturally sweet taste
is widely used by Nigerians.
Local research has shown
that locust bean helps to
promote good sight and
drives away hypertension
and diseases conditions like
stroke and diabetes.
It also contains tannins,
astringent substances
found in many plants. Foods
rich in tannins are often
recommended for treatment
of diarrhoea.
The portion of carob that is
made into locust bean gum
contains soluble fibre in the
galactomannan family. Like
other forms of soluble fibre,
it has shown potential
benefit for enhancing
weight loss and controlling
blood sugar levels.
In another results published
in Science Journal based in
Dakar, Senegal, researchers
tried out locust beans on
rats to find out whether it
actually has any impact on
controlling blood pressure
and the result obtained
showed that adequate
doses of locust beans
helped to decrease arterial
blood pressure.


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