Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso
- Author
- Moustapha Drabo (UGent) , Habtu Shumoy Abraha (UGent) , Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Ismail Odetokun, Yves Traoré, Aly Savadogo and Katleen Raes (UGent)
- Organization
- 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
- Senegalia macrostachya, Acacia, Wild legume, Terroir food, Hard-to-cook defect, EXTRACTION, SEEDS, GRAIN, TIME
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Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8679192
- MLA
- Drabo, Moustapha, et al. “Mapping the Variability in Physical, Cooking, and Nutritional Properties of Zamnè, a Wild Food in Burkina Faso.” FOOD RESEARCH INTERNATIONAL, vol. 138, no. part B, 2020, doi:10.1016/j.foodres.2020.109810.
- APA
- Drabo, M., Abraha, H. S., Cissé, H., Parkouda, C., Nikiéma, F., Odetokun, I., … Raes, K. (2020). Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso. FOOD RESEARCH INTERNATIONAL, 138(part B). https://doi.org/10.1016/j.foodres.2020.109810
- Chicago author-date
- Drabo, Moustapha, Habtu Shumoy Abraha, Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Ismail Odetokun, Yves Traoré, Aly Savadogo, and Katleen Raes. 2020. “Mapping the Variability in Physical, Cooking, and Nutritional Properties of Zamnè, a Wild Food in Burkina Faso.” FOOD RESEARCH INTERNATIONAL 138 (part B). https://doi.org/10.1016/j.foodres.2020.109810.
- Chicago author-date (all authors)
- Drabo, Moustapha, Habtu Shumoy Abraha, Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Ismail Odetokun, Yves Traoré, Aly Savadogo, and Katleen Raes. 2020. “Mapping the Variability in Physical, Cooking, and Nutritional Properties of Zamnè, a Wild Food in Burkina Faso.” FOOD RESEARCH INTERNATIONAL 138 (part B). doi:10.1016/j.foodres.2020.109810.
- Vancouver
- 1.Drabo M, Abraha HS, Cissé H, Parkouda C, Nikiéma F, Odetokun I, et al. Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso. FOOD RESEARCH INTERNATIONAL. 2020;138(part B).
- IEEE
- [1]M. Drabo et al., “Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso,” FOOD RESEARCH INTERNATIONAL, vol. 138, no. part B, 2020.
@article{8679192,
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.}},
articleno = {{109810}},
author = {{Drabo, Moustapha and Abraha, Habtu Shumoy and Cissé, Hama and Parkouda, Charles and Nikiéma, Fulbert and Odetokun, Ismail and Traoré, Yves and Savadogo, Aly and Raes, Katleen}},
issn = {{0963-9969}},
journal = {{FOOD RESEARCH INTERNATIONAL}},
keywords = {{Senegalia macrostachya,Acacia,Wild legume,Terroir food,Hard-to-cook defect,EXTRACTION,SEEDS,GRAIN,TIME}},
language = {{eng}},
number = {{part B}},
pages = {{9}},
title = {{Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso}},
url = {{http://doi.org/10.1016/j.foodres.2020.109810}},
volume = {{138}},
year = {{2020}},
}
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