Published in
Royal Society of Chemistry, Food and Function, 3(15), p. 1279-1293, 2024
DOI: 10.1039/d3fo02912c
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Nutritional quality of the traditionally cooked Zamnè, a wild legume and a delicacy in Burkina Faso: assessment of the process effectiveness and the properties of cooking alkalis
Journal article published in 2024 by
Moustapha Soungalo Drabo 
,
Habtu Shumoy,
Bruno De Meulenaer,
Aly Savadogo,
Katleen Raes
,
Habtu Shumoy,
Bruno De Meulenaer,
Aly Savadogo,
Katleen Raes
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Abstract
Zamnè is a wild legume and famine food that attracts interest for its health benefits and has become a delicacy in Burkina Faso. This study describes its nutritional properties and investigates the traditional alkaline cooking process effectiveness.