Comparative study of the physicochemical and nutritional characteristics of soumbala produced with néré seeds and that produced with soybeans
DOI:
https://doi.org/10.64707/revstsna.v44i2.1972Keywords:
Soumbala, nere, soybeans, characteristics, comparisonAbstract
In West Africa, the seed of the néré tree (Parkia biglobosa) is used in human food as a condiment called soumbala, which is used to season various dishes. The unavailability and rising price of néré seeds are among the factors that have led to the production of soy-based soumbala to meet the needs of the population. The objective of this study was to compare the physicochemical and nutritional compositions of fermented seeds of Parkia biglobosa and Glycine max.
Three samples of néré soumbala and three samples of soybean soumbala were collected in the cities of Ouagadougou, Koupéla, and Dédougou, then analyzed in the laboratory.
The results showed that the maximum averages for water, ash, protein, lipids, lactic acid, and pH were 16.45±0.75; 5.05±0.11; 41.60±0.77; 31.40±0.45; 0.59±0.04 for
lactic acid; and pH 7.68 ±0.07 for soybean soumbala. For néré soumbala, the maximum values were 22.12±0.51 for moisture; 2.98±0.20 for ash content; 37.67±0.54 for protein content; 41.10±0.10 for fat content; 0.88±0.01 for lactic acid; and 7.73±0.01 for pH. Néré and soybean soumbala are also rich in various amino acids, with a maximum average of 30.35 g/100g for néré soumbala and 24.72 g/100g for soybean soumbala.
In view of the preliminary results obtained, soybean soumbala could be a good alternative to néré soumbala, taking into account its acceptability to consumers.
References
AIYELAAGBE, O. O., AJAIYEOBA, E. O. & EKUNDAYO, O. 1996. Studies on the seed oils of Parkia biglobosa and Parkia bicolor. Plant Foods Hum Nutr, 49, 229-33.
AL'BERT, V. E., KRASIL'NIKOV, V. N., KIUZ, E. P., GORSHKOVA, E. I. & STOIKOVA, V. 1976. [Chemical composition of different sorts of soybeans and changes under the influence of weather and soil-climatic conditions]. Prikl Biokhim Mikrobiol, 12, 186-91.
BAUDART, J. & PANIEL, N. 2014. [Sources and fate of pathogenic microorganisms in aquatic environments]. Rev Francoph Lab, 2014, 29-39.
BIDLINGMEYER, B. A., COHEN, S. A. & TARVIN, T. L. 1984. Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography, 336.
CISSE, H., OUEDRAOGO, I., SAMBARE, O. & HIEN, M. 2023. Analyse de la chaîne de valeur du soumbala et état des populations de Parkia biglobosa (Jacq.) G. Don en zone Sud soudanienne du Burkina Faso : cas de la province du Houet. International Journal of Biological and Chemical Sciences, 17, 200-219.
CISSÉ, I., KOFFI, N. D. E., NIAMKETCHI, G. L., DEMBÉLÉ, S., KOUADIO, K. B. & ANIN, A. L. 2021. Composition phytochimique et nutritionnelle des graines fermentées de Parkia biglobosa issues du Nord de la Côte d’Ivoire. Journal of Applied Biosciences 168, 17507-17519.
COHEN, S. A. & STRYDOM, D. J. 1988. Amino Acid Analysis Utilizing Phenylisothiocyanate Derivatives. ANALYTICAL BIOCHEMISTRY, 174, 1-16.
COMPAORÉ, C. S., TAPSOBA, F. W., PARKOUDA, C., TAMBOURA, D., TRAORÉ, E. M. A., DIAWARA, B., SAVADOGO, A., JESPERSEN, L. & SAWADOGO-LINGANI, H. 2020. Development of starter cultures carrier for the production of high quality soumbala, a food condiment based on Parkia biglobosa seeds. African Journal of Biotechnology, 19, 820-828.
COULIBALY-DIAKITE, M., PARKOUDA, C., COMPAORE, S. C. & SAVADOGO, A. 2020. Technologies traditionnelles de transformation des graines de néré (Parkia biglobosa Jacq. R.Br.) en Afrique de l’Ouest : revue des principaux produits dérivés et contraintes de production. Journal of Applied Biosciences, 152, 15698-15708.
DIAWARA, B., SAWADOGO, L. & KABORE, I. Z. 1992. Contribution à l’étude des procédés traditionnels de fabrication du “soumbala” au Burkina Faso : aspects biochimiques, microbiologiques et technologiques. Sci. et Tech., 20.
GUISSOU, A. W. D. B., PARKOUDA, C., ANAÏS, C. K., KOROTIMI, T., OBOULBIGA, E. B. & SAVADOGO, A. 2020. Fermentation Effect on the Nutrient and Antinutrient Composition of <i>Senegalia macrostachya</i> and <i>Parkia biglobosa</i> Seeds: A Comparative Study. Food and Nutrition Sciences, 11, 926-940.
HAMA-BA, F., SIEDOGO, M., OUEDRAOGO, M., DAO, A., DICKO, H. M. & DIAWARA, B. 2017. Modalites de consommation et valeur nutritionnelle des legumineuses alimentaires au Burkina Faso. African Journal of Food, Agriculture, Nutrition and Development, 17, 12871-12888.
HSAIRI, M., GARGOURI, L., SAFI, F., ELLEUCH, A. & MAHFOUDH, A. 2021. Dénutrition proteino- énergétique chez l’enfant protein energy malnutrition in children. J.I. M. Sfax, 10-16.
KABRÉ, E., BANDÉ, M., KARFO, R., BAZIÉ, R., SOULAMA, D., NIKIÉMA, F. & SAKANDÉ, J. 2021. Quantitative determination of chemical and biochemical parameters during « soumbala » manufacturing process in two communities of Burkina Faso. International Journal of Biological and Chemical Sciences, 14, 3001-3017.
KABRÉ, E., BAZIÉ, R., BANDÉ, M., SANOU, T., NIKIÉMA, F. & SAKANDÉ, J. 2020. Study of the nutritional values and sanitary quality of soumbala collected from six regions of Burkina Faso. African Journal of Biochemistry Research, 14, 92-101.
KOURA, K., OUIDOH, P. I. G., AZOKPOTA, P., GANGLO, J. C. & HOUNHOUIGAN, D. J. 2014. Caractérisation physique et composition chimique des graines de Parkia biglobosa (Jacq.) R. Br. en usage au Nord-Bénin. Journal of Applied Biosciences, 75, 6239.
OUOBA, L. I. I., DIAWARA, B., CHRISTENSEN, T., DALGAARD MIKKELSEN, J. & JAKOBSEN, M. 2006. Degradation of polysaccharides and non-digestible oligosaccharides by Bacillus subtilis and Bacillus pumilus isolated from Soumbala, a fermented African locust bean (Parkia biglobosa) food Condiment. European Food Research and Technology, 224, 689-694.
PARKOUDA, C., NIELSEN, D. S., AZOKPOTA, P., OUOBA, L. I., AMOA-AWUA, W. K., THORSEN, L., HOUNHOUIGAN, J. D., JENSEN, J. S., TANO-DEBRAH, K., DIAWARA, B. & JAKOBSEN, M. 2009. The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia. Crit Rev Microbiol, 35, 139-56.
SOMDA, K. M., SAVADOGO, A., TAPSOBA, F., OUÉDRAOGO, N., ZONGO, C. & TRAORÉ, S. A. 2014. Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso. Journal of Food Security 2, 59-64.
SOULEY, R. A., DIADIÉ, H. O., ABDELKADER, A. S., YACOUBOU, B. & BALLA, A. 2020. Caractérisation Biochimique et Microbiologique de Soumbala de néré (Parkia biglobosa) et d’oseille de Guinée (Hibiscus sabdariffa) Produits au Niger. European Scientific Journal, 16.
THIOMBIANO, M. 2025. Effet des produits forestiers non ligneux (PFNL) sur la pauvreté multidimensionnelle des ménages au Burkina Faso : Une approche de processus mixte conditionnel. African Journal of Agricultural and Resource Economics, 20, 1-16.
Downloads
Published
How to Cite
Issue
Section
