TITLE:
Manufacturing Technique and Nutritive Value of Soumbara (Parkia biglobosa Seeds) and Dark Seed of Korhogo (Côte d’Ivoire)
AUTHORS:
Ahon Gnamien Marcel, Alla Kouadio Théodore, Bakayoko Losséni, Amoikon Kouakou Ernest
KEYWORDS:
Korhogo, Parkia Biglobosa, Soumbara, Néré Seeds, Manufacturing Technique, Nutritional Value
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.12 No.10,
October
28,
2022
ABSTRACT: Soumbara is produced in an artisanal way. This
product has a relatively strong odor that is not appreciated by some consumers
in Côte d'Ivoire. From surveys of women and consumers, the manufacturing
technique and the motivations for consumption of soumbara were revealed. For
the chemical composition, the average water content is 13.33 ± 1.52 g/100 g MF,
the average value of the ash content is 4 ± 0 g/100 g MS. The total protein and
lipid levels are 16.37 ± 0.71 g/100 g DM and 21.55 ± 0.46 g/100 g DM respectively.
Total carbohydrates, starch and total sugars are respectively 44.33 ± 1.46
g/100 g DM, 39.82 ± 32 g/100 g DM and 0.08 ± 0.01 mg glucose /mL. Concerning
the phytochemical composition, the total polyphenols and total flavonoids have
respectively contents of 2.74 ± 0.01 mg Eq AG mL of extract, and 0.82 ± 0.01
mg Eq Quer/mL of extract. The study notes that the iron and potassium contents
are the most important with respectively 344.43 ± 1.20 μg/g and 174.5 ± 2.71
mg/g. The consumption survey revealed that soumbara produced in Côte d’Ivoire is relatively more
consumed (55.77%) than that produced in other countries (44.23%). This
artisanal product is appreciated for its taste (50.97%) and its therapeutic
character (37.5%) in the form of grain (68.27%), powder (23.08%) or paste
(8.65%). These data show that soumbara is very rich in nutrients, polyphenols
and flavonoids. These results justify the numerous uses of this ingredient,
both in food and in traditional medicine.