Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa.

Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them to cooking, alkaline fermentation, and drying. The objective of this work was to monitor the evolution of the composition of ALBS during spontaneous fermentation. Results showed that the seeds at initial time contained mainly proteins (45%) and lipids (36%). During fermentation, the conversion of this initial composition took place to produce ammonium, free amino acids, and short‐chain fatty acids (SCFAs) that accounted for 2%, 10%, and 1.5% dry basis, respectively, which explains the typical flavor of fermented ALBS. This release was also concomitant with biogenic amine production. Along with ammonium and SCFA release, pyrazines were the major volatile organic compounds. Composition modulation was well represented by a Verhulst equation in which the dynamic could be modified by the initial composition of the seed, the pre‐cooking step, and the fermentation conditions (temperature and aeration). Practical applications: For nutritional and sustainability reasons, re‐integration of vegetable in general and legumes, in particular in our diet, is a current trend. However, only dish that are appealing to consumers are concretely adopted. Fermentation of legumes is interesting in more than one way. It does not involve heat, so thermolabile molecules can be preserved and the financial and energetic costs are low. Biological interesting molecules are produced from the metabolism of microorganisms, and among them, volatile organic compounds that contribute to enhance the flavor of legume dishes. Soumbala is a meal and/or condiment obtained from the fermentation of African locust bean (Parkia biglobosa) seeds (ALBSs), a legume widely spread in west Africa. The final typical sensory properties are known to be due to the alkaline fermentation step by Bacillus species. This paper presents the kinetics of release of various compounds during spontaneous fermentation that may impact the sensory and nutritional properties of the final product. More precisely, the dynamic of the production of free amino acids, free fatty acids, volatile compounds, and biogenic amines are presented and discussed to give insights into the succession of important reactions to control the sensory and nutritional qualities of fermented ALBS (FALBS). This paper shows that further research are necessary to better understand and control the quality of not only FALBS but also similar protein‐rich legumes to modulate the quality of the final products. [ABSTRACT FROM AUTHOR]