Technology and Biochemical Changes Associated with the Production of Zamne: A Traditional Food of Senegalia macrostachya Seeds from Western Africa

Fermentation Effect on the Nutrient and Antinutrient Composition of <i>Senegalia macrostachya</i> and <i>Parkia biglobosa</i> Seeds: A Comparative Study

“…Indeed, seeds of Senegalia macrostachya would have a pH of 5.65 ± 0.01 lower than those of raw seeds of Parkia biglobosa which have a pH of 6.2 [9] [21]. The difference in pH at 0 hours of fermentation observed with the values reported by Sawadogo/Lingani et al [19] could be explained by the addition of ash leachate for seed cooking in the present study (1%) that these authors did not use.…”

Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics

“…Accordingly, the non-proteinogenic amino acids reported from Senegalia seeds are discussed in section 5.6. Besides, Guissou et al (2017) have reported a large discrepancy between the sum of 17 proteinogenic amino acids' content (7.8 g/100 g dm) and crude protein content (35-40 g/100 g dm) (Drabo et al, 2020;Hama-Bâ et al, 2017;Msika et al, 2017) from S. macrostachya seeds, suggesting a high content of non-protein nitrogen. The amount of data is very limited and inconsistent, making it difficult to conclude the nutritional property of Senegalia seed proteins.…”

“…However, the known edible Senegalia seeds exhibit high coat fraction (17-22% w/w), hardshell (resistance to hydration), and hard-to-cook (resistance to soften upon boiling) problems (Drabo et al, 2020;Earle & Jones, 1962). Furthermore, they produce a viscous mucilage solution during cooking and require a combination of several soaking, washing, and boiling steps to obtain palatable foods (Drabo et al, 2020;Guissou et al, 2017). Like common legumes (Mubaiwa et al, 2017), the hard-to-cook problem associated with Senegalia seeds is also overcome by using cooking aids, such as alkali salts (e.g., potash and baking soda) (Drabo et al, 2020;Guissou et al, 2017).…”

“…Furthermore, they produce a viscous mucilage solution during cooking and require a combination of several soaking, washing, and boiling steps to obtain palatable foods (Drabo et al, 2020;Guissou et al, 2017). Like common legumes (Mubaiwa et al, 2017), the hard-to-cook problem associated with Senegalia seeds is also overcome by using cooking aids, such as alkali salts (e.g., potash and baking soda) (Drabo et al, 2020;Guissou et al, 2017).…”

Immunomodulatory activity ofSenegalia macrostachya(Reichenb. ex DC.) Kyal. & Boatwr seed polysaccharide fraction through the activation of the MAPK signaling pathway in RAW264.7 macrophages

“…31 Previous studies reported that Senegalia macrostachya seed (SMS) is a good source of proteins, phenolic compounds, and dietary fibers with nutritional and medicinal properties. 32,33 The cooked seed, known as "zamné" in the local language, is a health-promoting traditional food well appreciated in Burkina Faso. 34,35 The fermented seeds are also used as condiments.…”