EVALUATION OF THE NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF FERMENTED AND NON-FERMENTED SABA SENEGALENSIS SEEDS

Forest resources contribute to meeting the needs of populations through the supply of food and medicinal products. This study aimed to evaluate the nutritional and antioxidant properties of fermented and non-fermented seeds of Saba senegalensis. After 6 days of fermentation, the fermented and non-fermented seeds were dried for 8 days in the sun. Dried seeds were crushed and the flours obtained were used to determine the different parameters.