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

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 seed species ( , or , and ) and t...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 12; no. 23; p. 4268
Main Authors Drabo, Moustapha Soungalo, Traoré, Korotimi, Parkouda, Charles, Hama-Ba, Fatoumata, Savadogo, Aly, Raes, Katleen
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 26.11.2023
Subjects
consumer perception
Consumers
Cooking
Fermentation
Fermented food
Food
Food allergies
Food products
Food science
indigenous food
Kumatiya
Legumes
Questionnaires
Seeds
Senegalia
Senegalia seeds
Sensory perception
Sensory properties
Sour taste
Soy products
Tempeh
Burkina Faso
indigenous food
Zamnè
consumer perception
tempeh
Kumatiya
Senegalia seeds
sensory properties
Online AccessGet full text

Cover

More Information
Summary: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 seed species ( , or , and ) and their food formulae (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the nine-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked , or , and derived tempeh had good sensory appeal (scoring between 5 and 7) and subtle alkaline and nutty tastes. However, an appreciable number (32%) of the participants were unaccustomed to tempeh and gave very low scores (2.5-3.4) for all the tempeh products. In contrast, the traditionally cooked seeds of and the green and fresh 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 seed foods, which will be essential for their valorization, branding, and marketing.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12234268