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Fermentation Effect on the Nutrient and Antinutrient Composition of <i>Senegalia macrostachya</i> and <i>Parkia biglobosa</i> Seeds: A Comparative Study
Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
- 1 Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
- 2 Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
- 3 Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
- 4 Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
- 5 Département Technologie Alimentaire (DTA), Institut de Recherche en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
- 6 Laboratoire de Biochimie et d’Immunologie Appliquée, Département de Biochimie-Microbiologie, Université Joseph Ki-Zerbo, Ouagadougou, Burkina Faso
Food and Nutrition Sciences·Volume 11 (2020)·Pages 726–740·Published 9 July 2020·DOI10.4236/fns.2020.117052
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Abstract
This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds . For condiments production, the raw seeds were cleaned, cooked, drained , washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of Senegalia macrostachya and Parkia biglobosa seeds respectively. Biochemical analyses revealed a slight increase in water content, ashes, lipids, minerals and a decrease in total carbohydrate for the two products. The fermentation of Senegalia macrostachya and Parkia biglobosa seeds reduced the initial phytates content by 38.21% and 41.37% respectively. Fermented seeds of Senegalia macrostachya are rich in protein (59.59 ± 0.74 g/100g DM), potassium and magnesium (1076.74 ± 37.49 mg/100 g DM and 111.63 ± 06 mg/100g DM respectively) with an appreciable iron content (26.27 ± 0.06 mg/100g DM). Given its nutritional composition, fermented seeds of Senegalia macrostachya could be used as an alternative to soumbala in areas where it is not available.
Keywords<i>Senegalia macrostachya</i><i>Parkia biglobosa</i>FermentationNutrientsPhytates
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