Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds
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.
Main Authors: | , , , , , , , |
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Format: | article biblioteca |
Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, Parkia biglobosa, composition des aliments, amine biogène, diglycéride, acide gras libre, valeur nutritive, http://aims.fao.org/aos/agrovoc/c_33786, http://aims.fao.org/aos/agrovoc/c_10961, http://aims.fao.org/aos/agrovoc/c_32044, http://aims.fao.org/aos/agrovoc/c_10374, http://aims.fao.org/aos/agrovoc/c_16183, http://aims.fao.org/aos/agrovoc/c_5278, |
Online Access: | http://agritrop.cirad.fr/596327/ http://agritrop.cirad.fr/596327/7/596327-ed.pdf |
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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. |
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