Non-Sensory Perception and Sensory Appeal of , , Traditionally Cooked Seeds, and Tempeh According to Burkinabe Consumers.

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected seed species (, or , and ) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked , or , and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes.

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.

Zamnè is a wild legume and a famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study aimed to determine the nutritional quality of the traditionally cooked Zamnè, appreciate the effectiveness of the traditional cooking process, and compare the properties of the traditionally used cooking alkalis (, potash or plant ash leachate and sodium bicarbonate). Yet, as shown, the traditional cooking of Zamnè is a very aggressive process that results in high disintegration of cell walls and membranes and leaching of most water-soluble constituents and nutrients (, free amino acids, soluble nitrogen, sugars, soluble dietary fibers, and soluble phenolics).

Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics.

Acacia s.l. is a newly revised genus whose plant species are quintessential in the pantropical, arid, and hunger-prone areas.

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso.

Zamnè is an Acacia seed used as a terroir food in Burkina Faso. It has been introduced as a famine-resilience crop and has become a cultural diet. However, little is known about its culinary and nutritional properties.