Fate of proteic and lipidic compounds during production of a traditional legume condiment (Soumbala) made from African Locust Bean (Parkia biglobosa) seeds

Autor: Eric Tardan, Joëloël Grabulos, Robert Thierry Malomar, Tagro Simplice Guehi, G. Morel, Nawel Achir, Christian Mestres, Michel Yavo Esse

Publikováno v: International Journal of Food Science and Technology
International Journal of Food Science and Technology, 2021, 56 (2), pp.804-813. ⟨10.1111/ijfs.14724⟩

International audience; Soumbala is made from African locust bean seeds (Parkia biglobosa), a legume widely spread in west Africa. It is a lipid and protein-rich condiment obtained by three main steps: cooking, fermentation and drying. Ten different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f54fc1ae9aee0ae00ca28ea6c9c841d1
http://agritrop.cirad.fr/596327/

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa.

Autor: Esse, Michel Y.^1,2 (AUTHOR), Guehi, Tagro S.¹ (AUTHOR), Lebrun, Marc^2,3 (AUTHOR), Morel, Gilles^2,3 (AUTHOR), Grabulos, Joël^2,3 (AUTHOR), Mestres, Christian^2,3 (AUTHOR), Achir, Nawel² (AUTHOR) nawel.achir@supagro.fr

Publikováno v: Journal of Food Processing & Preservation. Oct2022, Vol. 46 Issue 10, p1-17. 17p.