Abstract

The aim of this research was to evaluate the potential of African locust bean mustard, produced with fermented Parkia biglobosa seed and Glycine max seed, as functional food, focusing on its incorporation into the diet. These mustards contained in iron and zinc are respectively 12.16±0.63 mg/100 g and 8.38±0.3 mg/100 g in African locust bean mustard, and respectively 7 87±0.45 mg/100 g and 4.26±1.07 mg/100 g in soy mustard. Polyphenols and flavonoids were contained in large amounts. Ascorbic acid content was, respectively, 19.31 mg/100g of African locust bean mustard and 13.26 mg/100 g of soybean mustard. However, total carotenoids were 60.72±5.06 mg/100 g of African locust bean mustard and 100.86±8.45 mg/100g of soybean mustard. The lipid fraction contained unsaturated fatty acids in large amounts. Based on the results obtained, it can be said that West African mustards are excellent sources of vegetable proteins, iron, zinc, ascorbic acid, total carotenoids and oils rich in unsaturated fatty acids. These condiments may contain bioactive compounds with functional activities, but further research is needed to assess such potential.

Key words: Mustard, functional food; bioactive compounds.