eng Oriental Scientific Publishing Company Biosciences Biotechnology Research Asia 0973-1245 2026-10-10 23 3 60028 article Anaïs Kady Coulibaly 1 Henri Sidabéwindin Ouédraogo 1 Kénan Yidia Kinda 2 Charles Parkouda 2 Aly Savadogo 1 Department of Biochemistry and Microbiology, Laboratory of Applied Biochemistry and Immunology, Joseph KI-ZERBO University, Ouagadougou, Burkina Faso Department of Food Technology, Institute for Research in Applied Sciences and Technologies, Ouagadougou, Burkina Faso Fermented zamné is a nutritionally valuable condiment, rich in protein, lipids, and minerals. However, its strong odor and alkaline taste negatively affect its consumer acceptability. To improve its acceptability, dehulling and formulation into broth powder products were investigated. Preference test, hedonic profile and ranking test were used to evaluate sensory parameters of samples. Moisture, pH, ash content, fat content, protein and carbohydrate were then determined. Sensory test indicated that dehulling significantly improved its sensory acceptability, likely by improving the color and reducing undesirable flavor attributes. Based on this result, dry broths were formulated by blending dehulled fermented Zamné with selected ingredients (Onion leaves, black pepper, garlic, ginger and salt). Hedonic test showed that the taste, aftertaste, smell and color of all the broths were appreciated. Among the formulations, F5 containing 60% of dehulled fermented Zamné and 40% of added ingredients received the highest overall acceptance score. Biochemical analysis revealed that dehulled fermented Zamné had higher protein (38.98 ± 0.24 g/100g DM) and lipids contents (28.15 ± 0.68 g/100g DM) compared to the formulated broths (from 30.23 to 35.18 g/100g DM and from 15.91 to 23.81 g/100g DM, respectively). In contrast, the formulated broths showed higher ash content (6.47- 9.50 g/100g DM). Overall, dehulling combined with ingredient incorporation significantly improved the sensory properties and acceptability of fermented Zamné. https://www.biotech-asia.org/vol23no3/formulation-and-acceptability-of-broth-powders-based-on-fermented-zamne-senegalia-macrostachya-seeds/ Broths; Condiment; Fermented Zamné; Hedonic test; Senegalia macrostachya