Evidence map›Paper›PMID 33288185›Full record

ArticleFood research international (Ottawa, Ont.)2020

Mapping the variability in physical, cooking, and nutritional properties of Zamnè, a wild food in Burkina Faso.

Moustapha Soungalo Drabo, Habtu Shumoy, Hama Cissé, Charles Parkouda, Fulbert Nikiéma, Ismail Odetokun, Yves Traoré, Aly Savadogo, Katleen Raes

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food research international (Ottawa, Ont.), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

  1. Article
  2. Non-Sensory Perception and Sensory Appeal ofFoods (Basel, Switzerland) · 2023
    Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Moustapha Soungalo DraboResearch Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
Habtu ShumoyResearch Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
Hama CisséLaboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
Charles ParkoudaDepartment of Food Technologies, Institute of Research in Applied Sciences and Technologies, BP 7047 Ouagadougou 03, Burkina Faso.
Fulbert NikiémaDirection of Food Control and Applied Nutrition, National Laboratory of Public health, BP 24 Ouagadougou 09, Burkina Faso.
Ismail OdetokunDepartment of Veterinary Public Health and Preventive Medicine, University of Ilorin, PMB 1515, Nigeria.
Yves TraoréLaboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
Aly SavadogoLaboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph Ki-Zerbo, BP 7021 Ouagadougou 03, Burkina Faso.
Katleen RaesResearch Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: katleen.raes@ugent.be.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Zamnè is an Acacia seed used as a terroir food in Burkina Faso. It has been introduced as a famine-resilience crop and has become a cultural diet. However, little is known about its culinary and nutritional properties. This study aimed to explore the cooking and nutritional properties of Zamnè (Senegalia macrostachya (Reichenb. ex DC.) Kyal. & Boatwr.). Zamnè presented characteristics of medium size, flattened, dry, and hard-to-cook legume. The moisture, cylindrical ratio, diameter, thickness, weight, true density, coat percentage, coat thickness, and cooking time of the seeds were in the range of 4.5-5.8%, 1.1, 7.4-8.0 mm, 1.6-1.8 mm, 65.0-76.4 mg, 1.1 g/ml, 16.8-22.2%, 9.0-11.9 mg/cm

Indexed as

CookingSeedsBurkina FasoDietary FiberNutritive ValueDietary FiberAcaciaHard-to-cook defectSenegalia macrostachyaTerroir foodWild legume

Identifiers

PMID33288185
PMCPMC7575534

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.