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Development of a new fermented food product from the underutilized Zamnè: nutritional and health properties (01W05318)

Zamnè, known in Burkinabe dialect U+2018U+2019save the childU+201D, is an emerging human-nutritive forest legume whose consumption is now highly promoted in Burkina Faso. It is affected by the hard-to-cook defect that has considerable nutritional and economic impacts. This study purpose to process the fermentation of Zamnè and improve its nutritive value and health benefits.

Date:1 Oct 2018  →  Today
Keywords:functional properties, Zamnè, legume, anti-nutritional factors, hard-to-cook phenomenon
Disciplines:Food sciences and (bio)technology, Other (bio)medical engineering, Biological system engineering, Biomechanical engineering, Environmental engineering and biotechnology, Industrial biotechnology, Biomaterials engineering, Other biotechnology, bio-engineering and biosystem engineering