# Effect of Processing Methods on Amino Acid and Fatty Acid Composition of _Parkia biglobosa_ Seeds
## 1 Introduction  
Food insecurities are estimated to increase to ten billion by 2050, which are driven by the prevailing global population pressure and demand for more sustainable underexploited nutrition plants, especially with high protein and essential fatty acid content [1]. Proteins are a source of essential amino acids, which play a major role in tissue growth and the production of hormones, haemoglobin, enzymes, and energy. A deficiency in any of the essential amino acids could lead to disease conditions [2]. The main dietary proteins are either from animal or plant origin. Animal proteins are known to possess the full spectrum of essential amino acids, whereas proteins of plant origin are deficient in one or more essential amino acids [2]. In addition, the high level of biological values and predicated protein efficiency ratio further showcases animal protein as the preferable source of quality protein. Biological values denote how the body utilises the protein; meanwhile, the predicted protein efficiency ratio stresses the usage of protein for growth [2]. Despiteanimal protein providing a complete protein and numerous vitamins and minerals, there are still health concerns about the consumption of animal protein, due to the high-saturated fatty acid composition [3]. Fatty acids are a good source of energy [4]. Polyunsaturated fatty acids such as linolenic, linoleic, and arachidonic acid improve the normal physiology of the body system, whereas saturated fatty acids have been implicated in cancer and some other metabolic diseases such as cardiovascular diseases and diabetes mellitus [5]. Therefore, the search for a highly nutritive and cheaper source of protein of plant origin with lower saturated fatty acids is an inevitable alternative to existing animal sources.  
Legumes are a good and cheap choice of plant protein in place of animal protein in the developing world [6]. It has also been reported that legumes are about 18-35% protein, which acts as a good complement to cereals in supplementing the needed minerals and vitamin B complex [7]. Legumes are a good replacement for animal protein as zinc, protein, and iron sources. They also increase the intake of folate and fibre above the recommended level, which are commonly low in the Western diet [8]. Consumption of legumes has several health benefits [9]. The nutritive value and functional properties of some legumes, such as soybean and cowpea seeds, have been evaluated [10].  
_Parkia biglobosa_ (Jacq.), commonly known as the African locust bean, is widely distributed within the savannah belt of West Africa [11]. As a legume, it has both nutritional and medicinal uses. It is claimed to treat diseases such as diabetes mellitus, pain conditions, malaria, infections, and inflammation [12]. The toxicity of _Parkia biglobosa_ in mice show no lethality, hence, highlighting its safety [12]. Its fermented seeds are widely used as a spice for nutritional meals [11; 13]. The emerging food processing technologies are an alternative to thermal traditional processes to enhance nutritional composition, especially protein quality [14]. It was observed that selected processing methods could alter the protein structure and eliminate antinutritional factors [15]. However, the amino acid and fatty acid composition of _P. biglobosa_ using different processing techniques has rarely been investigated. In the present study, the effect of amino acid and fatty acid composition of _P. biglobosa_ using different processing methods, including fermented, defatted, and protein isolates, were investigated. Our findings could lead to the discovery of an adequate processing method for an alternative source of complementary foods.