Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds - Archive ouverte HAL Access content directly
Journal Articles International Journal of Food Science and Technology Year : 2021

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

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Abstract

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.
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Dates and versions

hal-03891990 , version 1 (09-12-2022)

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Michel Yavo Esse, Tagro Simplice Guehi, Joël Grabulos, Gilles Morel, Robert Thierry Malomar, et al.. 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, 2021, 56 (2), pp.804-813. ⟨10.1111/ijfs.14724⟩. ⟨hal-03891990⟩
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