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Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso : assessment of the process effectiveness and the properties of cooking alkalis
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Nutritional, phytochemical, and safety profiling of Senegalia seeds, promising wild legumes in the arid and semi-arid tropics
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- Journal Article
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Effects of tempeh fermentation using Rhizopus oryzae on the nutritional and flour technological properties of Zamnè (Senegalia macrostachya seeds) : exploration of processing alternatives for a hard-to-cook but promising wild legume
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Physicochemical determinants and mechanisms of the hard-to-cook problem of Senegalia seeds, overlooked wild legumes in the arid tropics
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Ecological niche, genetic variation in natural populations, and harvest maturity of Senegalia macrostachya (Rchb. ex DC) Kayl. & Boatwr., a promising wild and perennial edible-seeded crop
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Non-sensory perception and sensory appeal of zamne, pseudozamne, traditionally cooked Senegalia erythrocalyx seeds, and tempeh according to Burkinabe consumers
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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
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- Journal Article
- A1
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Associations between dental problems and underweight status among rural women in Burkina Faso : results from the first WHO Stepwise Approach to Surveillance (STEPS) survey
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Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso