1. Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds.
- Author
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Esse, Michel Yavo, Guehi, Tagro Simplice, Grabulos, Joël, Morel, Gilles, Malomar, Robert Thierry, Tardan, Eric, Mestres, Christian, and Achir, Nawel
- Subjects
CAROB ,GLUTAMIC acid ,CONDIMENTS ,SEEDS ,BIOGENIC amines ,AMINO acids ,GALACTOMANNANS ,LEGUMES - Abstract
Summary: Soumbala is made from African locust bean seeds (Parkia biglobosa), a legume widely spread in west Africa. It is a lipid and protein‐rich condiment obtained by three main steps: cooking, fermentation and drying. Ten different analysis were made on AFLBS samples at each step with a particular focus on protein and lipid fates. Results showed that cooking decreased markedly the carbohydrate content leaving mainly proteins and lipids as substrates for fermentation. During this step, 20% of the proteins were converted into free amino acids, mainly glutamic acid and tyrosine. Significant biogenic amines release occurred and reached 50 mg per 100 g of dried ALBS. Di‐glycerides and fatty acids increased markedly and represented 11% and 7% of the total lipids of dried ALBS. These results give a complete view of the nutritional characteristics of dried ALBS, its benefit but also its defects that arise during fermentation and not suppressed by the subsequent processing steps. [ABSTRACT FROM AUTHOR]
- Published
- 2021
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