Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

Esse Yavo Michel Olivier, Guehi Tagro Simplice, Grabulos Joël, Morel Gilles, Malomar Robert Thierry, Tardan Eric, Mestres Christian, Achir Nawel. 2021. Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds. International Journal of Food Science and Technology, 56 (2) : 804-813.

https://doi.org/10.1111/ijfs.14724

Article de revue ; Article de recherche ; Article de revue à facteur d'impact

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Quartile : Q2, Sujet : FOOD SCIENCE & TECHNOLOGY

Résumé : 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.

Mots-clés Agrovoc : Parkia biglobosa, composition des aliments, amine biogène, diglycéride, acide gras libre, valeur nutritive

Mots-clés complémentaires : Soumbala

Mots-clés libres : Biogenic Amine, Di‐glyceride, Free fatty acids, Nutritional composition, Processing, Soumbala

Classification Agris : Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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