Nutritional, phytochemical, and safety profiling of Senegalia seeds, promising wild legumes in the arid and semi-arid tropics

Drabo, Moustapha Soungalo; Van Damme, Els J.M.; De Coninck, Tibo; Verbeke, Isabel; De Meulenaer, Bruno; Savadogo, Aly; Raes, Katleen

doi:10.1016/j.jfca.2023.105826

Cited by 2 publications

(4 citation statements)

References 75 publications

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“…It is important to highlight that it was not possible to find a report on human consumption of S. erythrocalyx seeds. The persistence of their bitterness indicates that the traditional cooking was not sufficient to eliminate the potentially toxic components (i.e., hemolytic compounds) in S. erythrocalyx seeds [6]. As shown, alternative processing to the traditional cooking procedure will be necessary to make S. erythrocalyx seeds palatable and edible for humans.…”

Section: Discussionmentioning

confidence: 99%

“…It is important to note that no record of human consumption of S. erythrocalyx seeds was found [2]. The species was included considering its food potential, i.e., specific compositional properties and cookability [6,14].…”

Section: Productsmentioning

confidence: 99%

“…Foods 2023, 12, x FOR PEER REVIEW 3 of 15 considering its food potential, i.e., specific compositional properties and cookability [6,14]. One kilogram each of Zamnè, pseudoZamnè, and S. erythrocalyx seeds was cooked the same day (early morning) as the sensory test, following the traditional cooking process of Zamnè (i.e., boiling of the seeds in 1% w/v potash solution) [9].…”

Section: Productsmentioning

confidence: 99%

“…Senegalia seeds are wild legumes tapped by indigenous people in the arid and semi-arid tropics as famine foods and traditional foods [1][2][3]. They have prospects as nutraceuticals or health-promoting foods and appear to be potential sources of high-quality protein (10-20 g/100 g dry matter), dietary fibers (20-50 g/100 g dry matter), and bioactive phytochemicals [1,2,[4][5][6][7][8]. However, although some seed species have become delicacies (i.e., Zamnè and Kumatiya) locally, they have remained overlooked and underresearched for a long time.…”

Section: Introductionmentioning

confidence: 99%

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Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Drabo,

Traoré,

Parkouda

et al. 2023

Foods

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The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5–3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods, which will be essential for their valorization, branding, and marketing.

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Section: Discussionmentioning

confidence: 99%

Section: Productsmentioning

confidence: 99%

Section: Productsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Drabo,

Traoré,

Parkouda

et al. 2023

Foods

Self Cite

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Non-sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh by Burkinabe Consumers

Drabo,

Traore,

Parkouda

et al. 2023

Preprint

View full text Add to dashboard Cite

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulas (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the 9-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5-7) and subtle alkaline and nutty tastes, which will facilitate their blending in cuisines. Yet, an appreciable number (32%) of the participants, as unaccustomed to tempeh, scored all the tempeh products very low (2.5-3.4), suggesting food neophobia. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods – which will be essential for their valorization, branding, and marketing.

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Nutritional, phytochemical, and safety profiling of Senegalia seeds, promising wild legumes in the arid and semi-arid tropics

Cited by 2 publications

References 75 publications

Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

Non-sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh by Burkinabe Consumers

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