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<p>Fermented <i>Zamné</i> is a traditional food, produced by fermentation of <i>Senegalia macrostachya</i> seeds, used in central region of Burkina Faso. It is not widely used in human diets because of lack of adequate knowledge of its sensory properties. This study aims to test the acceptability of fermented <i>Zamné</i> in comparison with soumbala (fermented seeds of <i>Parkia biglobosa</i>), which is the most popular condiment in West Africa. The panel evaluated the sensory profile, the hedonic profile, the difference with control and the ranking of samples. Color parameters were also investigated. The panel (men and women of 15–50&#xa0;years old) described fermented <i>zamné</i> as a dark brown condiment (75% of the panel), with a strong smell and a potassic taste (58.3% of the panel). According to the panel, fresh fermented seeds has an attractive color (score of 2.27), a good smell (2.38) and a pleasant taste (2.38). The color and the texture remain attractive after drying (score of 2.29 each). However, the taste and the smell of dry fermented seeds were less appreciated with respectively a score of 2.48 and 2.45. But, the broth’s color and it must be used in lower quantities than soumbala from a score of 2.29–2.52). Ranked last, fermented <i>Zamné</i> performed lower than soumbala. Color parameters showed that the powder of fermented <i>Zamné</i> and <i>Soumbala</i> market were similar (darker). This study shows that fermented <i>Zamné</i> is a fermented condiment less appreciated than <i>Soumbala</i>. However, it could be considered as flavouring agent, but it must be used in lower quantities than soumbala. In view of the observations made by the panel, other processes could be considered, such as dehulling <i>Senegalia macrostachya</i> seeds or an extension of the fermentation time, to improve the acceptability of this condiment.</p>

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Sensory properties of fermented Zamné (Senegalia macrostachya seeds) and their influence on the broth quality and sensory profile

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  • 发表日期：

    2025年8月2日

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  • Anaïs K. Coulybaly,
  • Aimée W. D. B. Guissou,
  • Edwige Bahanla Oboulbiga,
  • Rasmata Dabo,
  • Aboubakar Sidiki Dao,
  • Fatoumata Hama-Ba,
  • Charles Parkouda,
  • Aly Savadogo

摘要

Fermented Zamné is a traditional food, produced by fermentation of Senegalia macrostachya seeds, used in central region of Burkina Faso. It is not widely used in human diets because of lack of adequate knowledge of its sensory properties. This study aims to test the acceptability of fermented Zamné in comparison with soumbala (fermented seeds of Parkia biglobosa), which is the most popular condiment in West Africa. The panel evaluated the sensory profile, the hedonic profile, the difference with control and the ranking of samples. Color parameters were also investigated. The panel (men and women of 15–50 years old) described fermented zamné as a dark brown condiment (75% of the panel), with a strong smell and a potassic taste (58.3% of the panel). According to the panel, fresh fermented seeds has an attractive color (score of 2.27), a good smell (2.38) and a pleasant taste (2.38). The color and the texture remain attractive after drying (score of 2.29 each). However, the taste and the smell of dry fermented seeds were less appreciated with respectively a score of 2.48 and 2.45. But, the broth’s color and it must be used in lower quantities than soumbala from a score of 2.29–2.52). Ranked last, fermented Zamné performed lower than soumbala. Color parameters showed that the powder of fermented Zamné and Soumbala market were similar (darker). This study shows that fermented Zamné is a fermented condiment less appreciated than Soumbala. However, it could be considered as flavouring agent, but it must be used in lower quantities than soumbala. In view of the observations made by the panel, other processes could be considered, such as dehulling Senegalia macrostachya seeds or an extension of the fermentation time, to improve the acceptability of this condiment.