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

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http://agritrop.cirad.fr/596327/