Research Explorer

Project

Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties
Code
01W05318
Duration
01 October 2018 → 30 September 2022
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food chemistry and molecular gastronomy
    • Food fermentation
    • Food technology
Keywords
Zamnè legume hard-to-cook phenomenon anti-nutritional factors functional properties
 
Project description
 

Zamnè, known in Burkinabe dialect ‘’save the child”, is an emerging human-nutritive forest legume whose consumption is now highly promoted in Burkina Faso. It is affected by the hard-to-cook defect that has considerable nutritional and economic impacts. This study purpose to process the fermentation of Zamnè and improve its nutritive value and health benefits.