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

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

Moustapha Soungalo Drabo  1 , Habtu Shumoy  2 , Hama Cissé  3 , Charles Parkouda  4 , Fulbert Nikiéma  5 , Ismail Odetokun  6 , Yves Traoré  3 , Aly Savadogo  3 , Katleen Raes  7
Affiliations

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

Moustapha Soungalo Drabo et al. Food Res Int. 2020 Dec.

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.

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Conflict of interest statement

The authors declared that there is no conflict of interest.

Figures

None
Graphical abstract
Fig. 1
Fig. 1
Traditional cooking process of Zamnè and pseudoZamnè. Adapted according to Guissou et al. (2017) and the cooking time as determined above.
Fig. 2
Fig. 2
Compared hydration kinetics of Zamnè and pseudoZamnè. The values are expressed as the means ± SD (n = 2). ZTKr, ZTGr, ZOr, and ZDr represent harvested control Zamnè from the field in Toma-Kamba and purchased Zamnè samples from the local markets in Toma-Gassam, Ouahigouya, and Dedougou. spZDr represents the pseudoZamnè purchased from the local market in Dedougou.
Fig. 3
Fig. 3
Mapping of the variability in the physicochemical characteristics of Zamnè and pseudoZamnè purchased from the local markets in Burkina Faso Z, spZ, (W, O, TG, TK, D), and the indices (1–3) designate Zamnè, pseudoZamnè, towns (Ouagadougou, Ouahigouya, Toma-Gassan, Toma-Kamba, and Dedougou), and the number of the markets inspected, respectively. ZTKr represents the control sample harvested from field.
Fig. 4
Fig. 4
Influence of the heat and cooking aids on the hydration ability of Zamnè and pseudoZamnè. Bwater, Bwater-K, and Bwater-B designate respectively boiled tap water, boiled potash solution (1% m/m), and boiled baking soda solution (1% m/m). The values are expressed as the means ± SD (n = 2). The hydration indexes sample-wise (same color) with the different letter superscripts are significantly different (p > 0.05). The superscript * indicates the significant differences between the hydration indexes of Zamnè and the pseudoZamnè at a specific soaking condition and time.
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