« Soumbala » is traditionally used in Burkina Faso as a food condiment in different communities. This
study was conducted to evaluate « soumbala » manufacturing process on its nutritional value in two communities.
During this descriptive and analytical study, samples were taken in the « Gouin » and « Moose » communities.
The results show that, the humidity rate was higher in « soumbala » and waste in the « Gouin » processus,
whereas in the « Moose » one, the highest humidity rate was observed after the cooking step and in peeled boiled
seeds. The ash level was higher in raw seeds and after cooking step in the « Gouin » community whereas in the
« Moose » community, it was higher in raw seeds and waste. The pH determination showed a progressive increase
in pH values during the « soumbala » manufacturing process in the two communities. Mineral elements assays
showed a slight variation in grades along the « soumbala » manufacturing process. For biochemical analysis,
lipids content increased during the « soumbala » production; protein levels increased a little at the early stages
of « soumbala » manufacturing process in both communities and carbohydrates contents were higher in waste in
the « Moose » community, whereas in the « Gouin » community, the highest contents were found in the raw
seeds. The aflatoxins determination in « soumbala » showed levels below the detection limit of the used method.
These results showed that it was imperative that approved standard protocols be adopted to maintain the
nutritional quality of « soumbala » wherever it is produced.

Burkina Faso, « soumbala », biochemical parameters