Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds. (6th August 2020)

• Record Type: Journal Article
• Authors: Esse, Michel Yavo; Guehi, Tagro Simplice; Grabulos, Joël; Morel, Gilles; Malomar, Robert Thierry; Tardan, Eric; Mestres, Christian; Achir, Nawel
• Is Part Of: International journal of food science & technology. Volume 56:Number 2(2021)
• Page Start: 804
• Page End: 813
• Publication Date: 2020-08-06
• Subjects: Biogenic amine -- di‐glyceride -- free fatty acids -- nutritional composition -- processing -- soumbala; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.14724
• Languages: English
• ISSNs: 0950-5423

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 : Soumbala is a condiment made from Parkia biglobosa seeds. Its production requires different steps and the major one is fermentation. Protein and lipids are markedly transformed and are converted into desirable or undesirable compoun.