Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Non-sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh by Burkinabe Consumers

Moustapha Soungalo Drabo
ORCID logo ,
Korotimi Traore
,
Charles Parkouda
,
Fatoumata Hama-Ba
,
Aly Savadogo
ORCID logo ,
Katleen Raes
* ORCID logo
Version 1 : Received: 21 October 2023 / Approved: 22 October 2023 / Online: 24 October 2023 (08:37:52 CEST)

A peer-reviewed article of this Preprint also exists.

Drabo, M.S.; Traoré, K.; Parkouda, C.; Hama-Ba, F.; Savadogo, A.; Raes, K. Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers. Foods 2023, 12, 4268. Drabo, M.S.; Traoré, K.; Parkouda, C.; Hama-Ba, F.; Savadogo, A.; Raes, K. Non-Sensory Perception and Sensory Appeal of Zamnè, PseudoZamnè, Traditionally Cooked Senegalia erythrocalyx Seeds, and Tempeh According to Burkinabe Consumers. Foods 2023, 12, 4268.

Abstract

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulas (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the 9-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5-7) and subtle alkaline and nutty tastes, which will facilitate their blending in cuisines. Yet, an appreciable number (32%) of the participants, as unaccustomed to tempeh, scored all the tempeh products very low (2.5-3.4), suggesting food neophobia. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods – which will be essential for their valorization, branding, and marketing.

Keywords

consumer perception; indigenous food; Kumatiya; Senegalia seeds; sensory properties; tempeh; Zamnè

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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