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Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean ( Parkia biglobosa ) seeds
Author(s) -
Esse Michel Yavo,
Guehi Tagro Simplice,
Grabulos Joël,
Morel Gilles,
Malomar Robert Thierry,
Tardan Eric,
Mestres Christian,
Achir Nawel
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14724
Subject(s) - parkia biglobosa , locust , legume , food science , fermentation , glyceride , chemistry , green coffee , fatty acid , biology , botany , biochemistry
Soumbala is a condiment made from Parkia biglobosa seeds. Its production requires different steps and the major one is fermentation. Protein and lipids are markedly transformed and are converted into desirable or undesirable compoun.