Project

Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties

Duration
01 October 2018 → Ongoing
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Engineering and technology
    • Biomaterials engineering
    • Biological system engineering
    • Biomaterials engineering
    • Biomechanical engineering
    • Other (bio)medical engineering
    • Environmental engineering and biotechnology
    • Industrial biotechnology
    • Other biotechnology, bio-engineering and biosystem engineering
  • Agricultural and food sciences
    • Food sciences and (bio)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.