Fermentation Effect on the Nutrient and Antinutrient Composition of Senegalia macrostachya and Parkia biglobosa Seeds: A Comparative Study

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Résumé

This study aimed to evaluate the effect of the fermentation on the nutrient
and antinutrient composition of Senegalia macrostachya and Parkia biglobosa
seeds. For condiments production, the raw seeds were cleaned, cooked, drained,
washed, cooked, drained and fermented. Results show that the pH increased
(from 6.09 to 7.76 and from 6.99 to 7.92) from the onset of the fermentation
till 48 h during fermentation of Senegalia macrostachya and Parkia biglobosa
seeds respectively. Biochemical analyses revealed a slight increase in water
content, ashes, lipids, minerals and a decrease in total carbohydrate for the
two products. The fermentation of Senegalia macrostachya and Parkia biglobosa
seeds reduced the initial phytates content by 38.21% and 41.37% respectively.
Fermented seeds of Senegalia macrostachya are rich in protein (59.59 ±
0.74 g/100g DM), potassium and magnesium (1076.74 ± 37.49 mg/100g DM
and 111.63 ± 06 mg/100g DM respectively) with an appreciable iron content
(26.27 ± 0.06 mg/100g DM). Given its nutritional composition, fermented
seeds of Senegalia macrostachya could be used as an alternative to soumbala
in areas where it is not available.

Mots-clés

Senegalia macrostachya, Parkia biglobosa, Fermentation, Nutrients, Phytates