Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso

Moustapha Soungalo Drabo; Habtu Shumoy; Hama Cissé; Charles Parkouda; Fulbert Nikiéma; Ismail Odetokun; Yves Traoré; Aly Savadogo; Katleen Raes

doi:10.1016/j.foodres.2020.109810

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso

Food Res Int. 2020 Dec;138(Pt B):109810. doi: 10.1016/j.foodres.2020.109810. Epub 2020 Oct 21.

Authors

Moustapha Soungalo Drabo¹, Habtu Shumoy², Hama Cissé³, Charles Parkouda⁴, Fulbert Nikiéma⁵, Ismail Odetokun⁶, Yves Traoré³, Aly Savadogo³, Katleen Raes⁷

Affiliations

¹ Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
² Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
³ Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
⁴ Department of Food Technologies, Institute of Research in Applied Sciences and Technologies, BP 7047 Ouagadougou 03, Burkina Faso.
⁵ Direction of Food Control and Applied Nutrition, National Laboratory of Public health, BP 24 Ouagadougou 09, Burkina Faso.
⁶ Department of Veterinary Public Health and Preventive Medicine, University of Ilorin, PMB 1515, Nigeria.
⁷ Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: katleen.raes@ugent.be.

Abstract

Zamnè is an Acacia seed used as a terroir food in Burkina Faso. It has been introduced as a famine-resilience crop and has become a cultural diet. However, little is known about its culinary and nutritional properties. This study aimed to explore the cooking and nutritional properties of Zamnè (Senegalia macrostachya (Reichenb. ex DC.) Kyal. & Boatwr.). Zamnè presented characteristics of medium size, flattened, dry, and hard-to-cook legume. The moisture, cylindrical ratio, diameter, thickness, weight, true density, coat percentage, coat thickness, and cooking time of the seeds were in the range of 4.5-5.8%, 1.1, 7.4-8.0 mm, 1.6-1.8 mm, 65.0-76.4 mg, 1.1 g/ml, 16.8-22.2%, 9.0-11.9 mg/cm², and 180 min, respectively. The raw Zamnè showed 39.8-43.6, 9.7-11.5, 16.6-29.4, 13.3-20.2, 16.6-26.4, and 3.7-3.9 (g/100 g dry weight) of protein, fat, total dietary fiber, insoluble dietary fiber, digestible carbohydrate, and ash contents, respectively. The traditional cooking process improved most of the parameters determining the proximate compositions but resulted in 51-52% of protein and 47-50% carbohydrate losses into the cooking wastewater. Besides, pseudoZamnè, a famine-emergency crop similar to Zamnè, revealed inferior cooking quality than Zamnè. The data reported here provide a basis for alternative cooking techniques and further investigations of Zamnè and pseudoZamnè seeds' nutritional quality.

Keywords: Acacia; Hard-to-cook defect; Senegalia macrostachya; Terroir food; Wild legume.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Burkina Faso
Cooking*
Dietary Fiber / analysis
Nutritive Value
Seeds* / chemistry

Substances

Dietary Fiber