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

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

“…After cooking the seeds, glucose, sucrose, and starch were below the detection limit (0.63 g per 100 g dry matter of sample). Hence, in line with our earlier experiment, 29 the carbohydrates were designated as fibers, and the metabolizable energy was calculated using the extensive general factor system as follows (eqn (1)): 30 …”

“…After cooking the seeds, glucose, sucrose, and starch were below the detection limit (0.63 g per 100 g dry matter of sample). Hence, in line with our earlier experiment, 29 the carbohydrates were designated as fibers, and the metabolizable energy was calculated using the extensive general factor system as follows (eqn (1)): 30 Metabolizable energyðkcal per 100 g fresh weightðfwÞÞ ¼ 4 Â dietary protein ðg per 100 g fwÞ þ 9 Â total lipids ðg per 100 g fwÞ þ 2 Â total fibers ðg per 100 g fwÞ ð1Þ 2.5.2. Amino acid composition and the protein efficiency ratio.…”

Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers

“…Senegalia seeds are wild legumes tapped by indigenous people in the arid and semi-arid tropics as famine foods and traditional foods [1][2][3]. They have prospects as nutraceuticals or health-promoting foods and appear to be potential sources of high-quality protein (10-20 g/100 g dry matter), dietary fibers (20-50 g/100 g dry matter), and bioactive phytochemicals [1,2,[4][5][6][7][8]. However, although some seed species have become delicacies (i.e., Zamnè and Kumatiya) locally, they have remained overlooked and underresearched for a long time.…”

“…As it stands, Kumatiya and Zamnè have demonstrated comparable cooking and nutritional properties, and both have shown similar hard-to-cook problems (i.e., resistance to conventional cooking). The hard-to-cook problem obliges a harsh traditional cooking process that compromises Senegalia seeds' nutritional properties [5,9,10].…”

“…Considering the hard-to-cook problem, we recently demonstrated the fermentability of Zamnè, as a benchmark of edible Senegalia seeds, into tempeh [5]. Tempeh is originally a traditional Indonesian food, which is currently receiving attention as a healthy, highly nutritious, and multifunctional food product worldwide [11,12].…”