Quantitative determination of chemical and biochemical parameters during « soumbala » manufacturing process in two communities of Burkina Faso

Abstract

« 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.