Afitin is a traditional condiment of African locust bean (Parkia biglobosa) largely consumed in Benin. It is produced with rudimentary equipment not always guaranteeing the optimal conditions for a successful fermentation. The investigations were focused on improving the Afitin production techniques by developing a wooden box. The study aims to evaluate the performance of a wooden box, the physicochemical characteristics and the sensory quality of the product. The box developed was successful for the fermentation of African locust bean with a very good appreciation of Afitin professional processors. The sensory quality of the Afitin from the box was similar to those of Afitin from the basket with jute bags/old cleaned clothes. The Afitin is rich in proteins (40.3% dry matter), lipids (38.0% dry matter), carbohydrates (11.3% dry matter) and fibers (4.2% dry matter). The wooden box developed looks more hygienic and offers better fermentation conditions than the basket with jute bags/old cleaned clothes used in the traditional process.
