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-Reference-Cited by-同舟云学术

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

Published:2024 Issue:3 Volume:15 Page:1279-1293
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Drabo Moustapha Soungalo¹²^ORCID,Shumoy Habtu¹,De Meulenaer Bruno³,Savadogo Aly²,Raes Katleen¹

Affiliation:

1. Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium

2. Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021, Ouagadougou 03, Burkina Faso

3. Research Unit nutriFOODchem, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium

Abstract

Zamnè is a wild legume and famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study describes its nutritional properties and investigates the traditional alkaline cooking process effectiveness.

Funder

Universiteit Gent

Bijzonder Onderzoeksfonds UGent

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FO/D3FO02912C

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5. Effects of Antinutritional Factors on Protein Digestibility and Amino Acid Availability in Foods