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Project
Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties
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.
Date:1 Oct 2018 → 30 Sep 2022
Keywords:functional properties, Zamnè, legume, anti-nutritional factors, hard-to-cook phenomenon
Disciplines:Food fermentation, Food technology, Food chemistry and molecular gastronomy