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Advances in Pure Mathematics 2024年第5期14卷 321-332页

作者： mady ndiaye Middle School Badara Mbaye Kaba Dakar Academy Inspection Ministry of National Education of Senegal Dakar Senegal

We have found through calculations that the differences between the closest supposed prime numbers other than 2 and 3 defined in the articles are: 2;4: and 6. For those whose difference is equal to 6, we showed their origin then we classified them into two categories according to their classes, we showed in which context two prime numbers which differ from 6 are called sexy and in what context they are said real sexy prime. For those whose difference is equal to 4, we showed their origin then we showed that two prime numbers which differ from 4, that is to say two cousin prime numbers, are successive. We made an observation on the supposed prime numbers then we established two pairs of equations from this observation and deduced the origin of the Mersenne number and that of the Fermat number.

关键词： Cousin Prime Numbers Sexy Prime Numbers Real Sexy Prime Numbers Equations from Supposed Prime Numbers Mersenne Number Fermat Number Supposed Prime Numbers Prime Numbers

Preliminary Identification of a Prime Number Other Than 2 and 3, the Origin of Twin Prime Numbers, the Structure of the Chain of Prime Numbers and the Set of Prime Numbers Less Than a Given Integer

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Advances in Pure Mathematics 2024年第1期14卷 30-48页

作者： mady ndiaye Middle School Badara Mbaye Kaba Dakar Academy Inspection Ministry of National Education of Senegal Dakar Senegal

The application of the Euclidean division theorem for the positive integers allowed us to establish a set which contains all the prime numbers and this set we called it set of supposedly prime numbers and we noted it Esp. We subsequently established from the previous set the set of non-prime numbers (the set of numbers belonging to this set and which are not prime) denoted Enp. We then extracted from the set of supposedly prime numbers the numbers which are not prime and the set of remaining number constitutes the set of prime numbers denoted Ep. We have deduced from the previous set, the set of prime numbers between two natural numbers. We have explained during our demonstrations the origin of the twin prime numbers and the structure of the chain of prime numbers.

关键词： Supposedly Prime Numbers Non-Prime Numbers Prime Numbers Prime Numbers Less Than a Given Integer Prime Numbers between Two Given Integers

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Origin of Sexy Prime Numbers, Origin of Cousin Prime Numbers, Equations from Supposedly Prime Numbers, Origin of the Mersenne Number, Origin of the Fermat Number

Advances in Pure Mathematics（理论数学进展） 2024年第1期

作者： mady ndiaye

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Sweetener and Flavor Enhancer Food Additives in Industrial Food Products Marketed in Dakar: Frequency and Diversity

Advances in Pure Mathematics（理论数学进展） 2024年第5期 321页

作者： mady ndiaye

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Open Journal of Applied Sciences 2024年第1期14卷 101-117页

作者： Alé Kane Alioune Sow Ndèye Adiara ndiaye Coumba Gueye Sagna Papa Amadou Diakhaté mady Cissé Amadou Diop Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Saint-Louis Senegal Département des Technologies Agroalimentaires|UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Senegal Ecole Supérieure Polytechnique (ESP) Dakar Senegal Laboratoire de chimie analytique et bromatologie UCAD Dakar Senegal

Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.

关键词： Exhalter Sugar Acesulfame Potassium Sodium Monoglutame Artificial Health Risk

Improving the Quality of Baobab Oil by Filtration on Activated Carbon from the Fruit Capsules

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Journal of Materials Science and Chemical Engineering 2024年第1期12卷 69-83页

作者： Edouard Mbarick ndiaye Alioune Sow Papa Guédel Faye Kalidou Ba Mouhamed Ndoye Omar Ibn Khatab Cisse Nicolas Cyrille Ayessou mady Cisse Laboratory of Water Energy Environment and Industrial Processes (LE3PI) ESP-UCAD Dakar Senegal Laboratoire of Biological Agronomic Food Sciences and Modeling of Complex Systems (LABAAM) UFR of Agronomic Sciences Aquaculture and Food Technologies (S2ATA) Gaston Berger University of Saint-Louis Saint-Louis Senegal National School of Agriculture University Iba Der Thiam of Thiès Thiès Senegal Center of Studies on Food Security and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Senegal

The baobab, Adansonia digitata L., plays an important role in the economy of local populations. Nowadays, baobab seed oil is highly prized for its many cosmetic and therapeutic applications, and for its composition of unsaturated fatty acids, sterols, and tocopherols. However, it undergoes numerous reactions during production, processing, transport, and storage, leading to undesirable products that make it unstable. The aim of this study was to provide local processors with innovative solutions for the treatment of unrefined vegetable oils. To this end, an experimental device for filtering crude oil on activated carbon made from fruit capsules was designed. The results obtained after the treatment show a significant decrease at (p 2/Kg), chlorophyll concentration (1.81 to 0.50 mg/Kg) and primary and secondary oxidation products. According to these results, activated carbon’s adsorptive power eliminates oxidation products and certain pro-oxidants such as chlorophyll, resulting in a cleaner, more stable and better storable oil.

关键词： Activated Carbon Adansonia digitata L. Baobab Fruit Baobab Oil Stability

Nutritional Contribution of Some Senegalese Forest Fruits Running across Soudano-Sahelian Zone

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Food and Nutrition Sciences 2011年第6期2卷 606-612页

作者： Nicolas Cyrille Ayessou Cheikh ndiaye mady Cissé Mathieu Gueye Mama Sakho Université Cheikh Anta Diop - Ecole Supérieure Polytechnique Laboratoire de Formation Continue en Industries Agroalimentaires B.P 5085 Dakar – Fann

As a good food supply for the local people in various Senegalese regions, the forest fruits are becoming very important. They are using between foods or main condiment for dishes in many part of Africa. These fruits represent non negligible sources of vitamins, carbohydrates and minerals. Instead of more commercialized species such as Adansonia digitata L., Detarium senegalensis ***., Saba senegalensis (***.) Pichon, Tamarindus indica L., this article focused on nutritional values of other fruits with little interest or neglected. These species were Ficus gnaphalocarpa, L., Cordyla pinnata (Lepr. ex ***.) Milne-Redh. and Icacina senegalensis, harvested in soudano-sahelian zone;while Sarcocephalus latifolius (Sm.) E.A. Bruce belongs to Sudanese zone. The fruit pulps were isolated and freeze dried before analysis. The results showed that acidity, vitamin C and total minerals were significantly different from one fruit to another. S. latifolius with the highest acidity content (402.43 mg/100 g) and best vitamin C content if 1488 mg/100 g were found. Also as results, S. latifolius provided high protein content nearby the 20%. The caloric contributing (kcal/100 g) were 102.5, 177 and 132 respectively for F. gnaphalocarpa, C. pinnata, and S. latifolius. The ash contents were the same for all species (4.5%), indicating the richness in mineral elements. Furthermore, all species in this study were good sources of iron, copper and zinc. However, small amounts of sodium were noticed in all samples. Analysis of total sugars and their profile showed that I. senegalensis and C. pinnata were more appreciated. These results predicted the useful incomes for forest fruits in human being. Lot of medicinal virtues has been recognized from these fruits. The increase in value and the preservation of the biodiversity are necessary particularly for C. pinnata which presents a serious threat because of the strong income for wood production.

关键词： Cordyla Pinnata Sarcocephalus Latifolius Ficus Gnaphalocarpa Icacina Senegalensis Nutritional Composition Senegal

Quassia undulata Oil Exploitation: Extraction’s Yield, Phytochemical Profile of Seeds and Oilcake Nutritional Value

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Food and Nutrition Sciences 2022年第2期13卷 136-146页

作者： ndiaye Seyni ndiaye Bou Cissé Oumar Ibn Khatab Cissé mady Gueye Mathieu Qi Zhang Ayessou Nicolas Cyrille Mensah Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF) ESP-UCAD Dakar Sénégal Oil Crops Research Institute of Chinese Academy of Agricultural Sciences (OCRI-CAAS) Wuhan China Laboratoire UMI 3189 Institut Fondamentale d’Afrique Noire (IFAN) Cheikh Anta Diop Département de Botanique et de Géologie Dakar Senegal

Quassia undulata is a plant that belongs to the Simaroubaceae family. In Africa, it occurs in the wooded savannah from Senegal in the west to the Central African Republic in the east. The seeds from the plant are very rich in oil. The traditional extraction of this oil involves a phase of boiling the powder from the seeds in a decoction of Piliostigma thonningii leaves. Thus, the aim of this study is to determine the impact of Piliostigma thonningii leaves on the extraction yield, to assess the phytochemical profile of seeds and oilcake and, to determine the nutritional value of the cakes obtained after extraction. Thus, the traditional extraction of oil was carried out in the laboratory and physico-chemical and phytochemical analyses were carried out on the water decoction, the oil and, the oilcake. The results showed that the traditional extraction gives a low extraction yield (5.18% with PD and 6.12% without PD) compared to the Soxhlet extraction (56.9%). On the other hand, it was found that oil obtained by traditional extraction in the presence of Piliostigma thonningii leaves was of better physicochemical quality. Finally, oilcake very rich in proteins (36.71% - 42.69%) and mineral elements (110.9 - 152.33 mg/100g of calcium, 544.75 - 620.77 mg/100g of Potassium and 331.11 - 459.68 mg/100g of Magnesium) justify their use in human food. However, investigations should point to the impact of this traditional technique on the elimination of quassinoids, toxins and antihelminth compounds present in the seeds.

关键词： Quassia undulata Piliostigma thonningii Oil Extraction Phytochemical

Nutritional Potential of Two Leafy Vegetables <i>Leptadenia hastata</i>Decne and <i>Senna obtusifolia</i>Link Consumed in Senegal

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Food and Nutrition Sciences 2018年第2期9卷 77-85页

作者： Nicolas Cyrille Ayessou mady Cissé Mathieu Gueye Cheikh ndiaye Codou Mar Diop 1Laboratoire d’Electrochimie et des Procédés Membranaires Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles-Ecole Supérieure Polytechnique Université Cheikh Anta Diop Dakar Senegal Laboratoire d’Electrochimie et des Procédés Membranaires Centre d’Etudes sur la Sécurité Alimentaire et les Molécules Fonctionnelles-Ecole Supérieure Polytechnique Université Cheikh Anta Diop Dakar Senegal Institut Fondamental d’Afrique Noire Cheikh Anta Diop Département de Botanique et Géologie Université Cheikh Anta Diop Dakar Senegal Laboratoire des Biotoxines et Contrô le des Aliments Institut de Technologie Alimentaire (ITA) Route des Pères Maristes Dakar Senegal

This study focused on two woody leafy vegetables Leptadenia hastata Decne and Senna obtusifolia Link, commonly consumed in Senegal. Leaves were col-lected from three regions. Then, proximate analyses and micronutrients were carried out to evaluate their nutritional values. Results revealed that protein level of S. obtusifolia (SO) is richer (21.75%) than Leptadenia hastata (LH) (18.16%). The cellulose and carbohydrate contents of the two vegetable’s leaves are in the same order except those of LH from Widou which are less rich in cellulose (8.31%) and richest in carbohydrate (6.35%). These leaves are also good sources of various mineral elements and especially iron. Leaves of LH appear to be richer in iron and magnesium, while SO appears to be richer in calcium. Vitamin C intakes of SO leaves are better than those of LH and respectively range from 142 to 196.5 and 22.5 to 159.5 mg/100 g. According to the use of this leafy vegetable by the populations, a domestication opportunity is thus justified to ensure availability and accessibility of these significant sources of micronutrients.

关键词： Leptadenia hastata Senna obtusifolia Woody Leafy Vegetables Nutritional Values Domestication

Impact of Extraction on Biochemical Properties and Antioxidant Potential of Momordica charantia L. Seeds’ Oil

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Food and Nutrition Sciences 2022年第2期13卷 147-164页

作者： Balde Samba Ayessou Nicolas Cyrille Khadim Niane Bou ndiaye mady Cisse Codou Mar Diop Centre d’Etude sur la Sécurité Alimentaire et les Molécules fonctionnelles (CESAM) Université Cheikh Anta DIOP de Dakar Fann Sénégal

In this study, the influence of provenance and extraction methods on the physicochemical properties and the antioxidant potential of M. charantia seeds oil were evaluated. The oil is obtained on the one hand by cold extraction with hexane and on the other hand by hot extraction with soxhlet. The results obtained show that the extraction yield is significantly impacted by the extraction methods and the origin of the seeds. In addition, the soxhlet extraction gives a higher oil yield (32.07 ± 0.01). Cold extraction has made it possible to obtain oils with less attenuated physicochemical characteristics. Indeed, the acid numbers are high in the oils extracted by soxhlet (5.92 ± 0.25;4.25 ± 0.62 and 13.86 ± 0.83) than in those cold extracted with very low peroxide for all the oils obtained. On the other hand, the iodine and refractive indices are high in oils obtained cold (91.58 ± 0.85;100.74 ± 0.03 and 102.08 ± 0.28) (1.53 ± 0.01;1.52 ± 0.01 and 1.52 ± 0.01) with low saponification indices. The polyphenol concentrations and the anti-free radical activity are higher with the oils obtained cold (0.086 ± 0.001;0.08 ± 0.000 and 0.09 ± 0.01 mgEAG/g of oil) and (DPPH) (55.75% ± 1.16%;55.03% ± 0.72% and 56.35% ± 0.45%). The color parameters (L*, a* and b*) of the different oils extracted also vary depending on the extraction method used. Principal Component Analysis (PCA) and correlation analysis were performed on the physicochemical properties and the antioxidant potential of the extracted oils. Therefore, the results suggest cold extraction to obtain a good quality and oxidation resistant oil.

关键词： Momordica charantia Oil Antioxidant Potential Extraction