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3. Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study

Author

Charles Parkouda, Coulibaly K. Anaïs, Traoré Korotimi, Aly Savadogo, Aimée W. D. B. Guissou, and Edwige Bahanla Oboulbiga

Subjects
0301 basic medicine, 030109 nutrition & dietetics, biology, Potassium, food and beverages, chemistry.chemical_element, 04 agricultural and veterinary sciences, Carbohydrate, biology.organism_classification, 040401 food science, Parkia biglobosa, 03 medical and health sciences, 0404 agricultural biotechnology, Nutrient, chemistry, Fermentation, Composition (visual arts), Food science, Water content, Antinutrient
Abstract

This study aimed to evaluate the effect of the fermentation on the nutrient and antinutrient composition of Senegalia macrostachya and Parkia biglobosa seeds. For condiments production, the raw seeds were cleaned, cooked, drained, washed, cooked, drained and fermented. Results show that the pH increased (from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation till 48 h during fermentation of Senegalia macrostachya and Parkia biglobosa seeds respectively. Biochemical analyses revealed a slight increase in water content, ashes, lipids, minerals and a decrease in total carbohydrate for the two products. The fermentation of Senegalia macrostachya and Parkia biglobosa seeds reduced the initial phytates content by 38.21% and 41.37% respectively. Fermented seeds of Senegalia macrostachya are rich in protein (59.59 ± 0.74 g/100g DM), potassium and magnesium (1076.74 ± 37.49 mg/100g DM and 111.63 ± 06 mg/100g DM respectively) with an appreciable iron content (26.27 ± 0.06 mg/100g DM). Given its nutritional composition, fermented seeds of Senegalia macrostachya could be used as an alternative to soumbala in areas where it is not available.

Published
2020

5. Effect of processing methods on the nutritional content of three traditional vegetables leaves: Amaranth, black nightshade and jute mallow.

Author

Parkouda, Charles, Ba/Hama, Fatoumata, Traoré, Korotimi, Savadogo, Aly, Traoré, Yves, and Kamga, Regine

Subjects
AMARANTHS, SOLANUM, TOSSA jute, EDIBLE greens, TASTE testing of food, FOOD industry
Abstract

The study assessed changes in nutritional content of some commonly consumed traditional vegetables subjected to postharvest processes. Amaranth ( Amaranthus cruentus L.), black nightshade ( Solanum scabrum Mill.) and jute mallow ( Corchorus olitorius L.) leaves used as vegetables were subjected to blanching, boiling and drying. The proximate composition and β-carotene content of fresh and processed leaves were determined. Amaranth, black nightshade and jute mallow leaves had 25.21%, 39.74% and 29.18% of protein, respectively. The β-carotene levels were 16.40, 25.25 and 27.74 mg/100 g for black nightshade amaranth and jute mallow leaves, respectively. The ash content was 10.57% for black nightshade, 12.40% for jute mallow and 16.33% for amaranth. Processing methods caused decreases of β-carotene and crude lipid content. Boiling for 30 min or more resulted in large loss of β-carotene. Drying under shade resulted in less loss of β-carotene than drying in cabinet at 50 and 60°C. [ABSTRACT FROM AUTHOR]

Published
2017
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