Kinetic study of some flavor and bioactive compounds during fermentation of <i>Parkia biglobosa</i>

Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them cooking, alkaline fermentation, and drying. The objective this work was monitor the evolution composition ALBS during spontaneous fermentation. Results showed that at initial time contained mainly proteins (45%) lipids (36%). During conversion took place ammonium, free amino acids, short-chain fatty acids (SCFAs) accounted for 2%, 10%, 1.5% dry basis, respectively, which explains typical flavor fermented ALBS. This release concomitant with biogenic amine production. Along ammonium SCFA release, pyrazines were major volatile organic compounds. Composition modulation well represented Verhulst equation in dynamic could be modified seed, pre-cooking step, fermentation conditions (temperature aeration). Practical applications For nutritional sustainability reasons, re-integration vegetable general legumes, particular our diet, is current trend. However, only dish appealing consumers concretely adopted. Fermentation legumes interesting more than one way. It does not involve heat, so thermolabile molecules can preserved financial energetic costs low. Biological produced from metabolism microorganisms, among them, compounds contribute enhance legume dishes. Soumbala meal and/or obtained (Parkia biglobosa) widely spread west Africa. final sensory properties known due step Bacillus species. paper presents kinetics various may impact product. More precisely, production compounds, amines presented discussed give insights into succession important reactions control qualities (FALBS). shows further research necessary better understand quality FALBS but similar protein-rich modulate products.