Miriam Coulibaly
Burkina 2020
The process of transforming Néré seeds (Parkia biglobosa) into a fermented condiment, Sumbala, is an important generator of income for women in both rural and urban areas, and it is also an essential source of nutrients for many poor households in Burkina Faso and West Africa. However, the work involved is arduous and restrictive. That is why our research is focused on optimising the traditional sumbala production process in order to reduce its constraints, improve quality and reduce the negative impact on the environment associated with this activity. Our work involves the scientific development of an innovative form of the traditional process. It has thus been possible to considerably reduce energy and water consumption, as well as cooking time (from 24h to 5-6h) and processing time, improving the flavour and, potentially, the nutritional quality. This research highlights the importance of African Locust Bean trees, and should thus boost enthusiasm for their conservation.
It will also serve as a catalyst to mobilise the sector and raise awareness among stakeholders about adapting their practices in the face of climate change.
Field of Research
Optimising the traditional sumbala production process in order to reduce its constraints, improve quality and reduce the negative impact on the environment associated with this activity.

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