Abstract

The study was conducted to develop a seasoning from a combination of mushrooms and fermented locust bean seeds. The milled samples were prepared in different concentrations. The chemical, functional, microbial properties and sensory acceptability of the samples were determined. Crude protein, ash content, water absorption capacity, oil absorption capacity ranged between 36.95 and 49.90%, 31.99 and 34.30%, 51.53 and 93.80% and 18.70 and 44.66%, respectively. The total viable count in the sample ranged from 11 to 16 cfu/g and the mold count 0 to 60 cfu/g. The sensory evaluation result showed that sample with higher concentration of locust bean (WF1) was the most acceptable for tasting nice and having appealing flavour.

Key words: Seasoning, mushroom, locust bean, evaluation.