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The Potential Application of Syzygium aromaticumand Cymbopogon citratusEssential Oils as Natural Preservatives of Beef Patties

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Food and Nutrition Sciences 2015年第3期6卷 374-385页

作者： Fabrice Bruno Siewe Pierre Désiré Mbougueng Léopold Ngoune Tatsadjieu thierry ngangmou noumo Carl M. F. Mbofung Department of Food Science and Nutrition National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon Department of Process Engineering National School of Agro-Industrial Sciences University of Ngaoundere Ngaoundere Cameroon Department of Food Engineering and Quality Control University Institute of Technology University of Ngaoundere Ngaoundere Cameroon College of Technology University of Bamenda Bamenda Cameroon

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

关键词： S. aromaticum C. citratus Essential Oil Beef Patties Lipid Oxidation Microbial Stability Escherichia coli Staphylococcus aureus

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Extraction, Production and Quality Evaluation of Margarine from Oil Extracted from Waste Biomass Peels of Avocado and Virgin Coconut Oil, Using Chitosan from Reared Shells as Preservative

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Journal of Agricultural Chemistry and Environment 2024年第1期13卷 142-168页

作者： Suh-Ndale Svetlana Miyanui Pride Ndasi Ngwasiri Wiyeh Claudette Bakisu Muala noumo thierry ngangmou Wilson Agwanande Ambindei Martin Benoit Ngassoum Department of Nutrition Food and Bioresource Technology College of Technology University of Bamenda Bamenda Cameroon Department of Process Engineering ENSAI University of Ngaoundere Ngaoundere Cameroon Department of Applied Chemistry ENSAI University of Ngaoundere Ngaoundere Cameroon

The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the m

关键词： Food Waste Avocado Peels Extraction Oil Biological Activity Margarine Chitosan

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Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits

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Food and Health 2023年第1期5卷 6-10页

作者： Tatiana Munghang Tata thierry noumo-ngangmou Aba Richard Ejoh Department of Nutrition Food and Bio-Resource TechnologyCollege of Technologythe University of BamendaBamenda 00237Cameroon

Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a *** aim of this study was to valorize raphia pulp in biscuits production by partially substituting wheat flour in different proportions with flour obtained from the pulp of the raphia ***:Ripe raphia(Raphia hookeri)fruits were purchased from local farms,thoroughly washed and the pulps extracted using a stainless-steel *** pulps were dried at 60℃for 12 h and grounded into *** flour was substituted with the raphia pulp flour(RF)in five different proportions(10,20,30,35,and 40%).The functional properties and nutrient profile of the raphia flour and the biscuits obtained from these composite flours were *** evaluation of the biscuits was also carried out using a nine-point hedonic ***:The RF has a high-water absorption capacity WAC(680%)and oil absorption capacity OAC(560%)favoring its use in pastry *** RF is rich in polyphenols 435.0±20(μg/100g),saponins(155±5 mg/100g)and potassium(922±20 mg/100g).The incorporation of the RF in biscuits significantly affect the chemical *** total polyphenols increased from 182±10μg/100g in the sample containing 10%of RF to 342±17μg/100g in the sample containing 40%of *** increased from 8.75±0.03 mg/100g in the sample with 10%of RF to 10.08±0.27 mg/100g in the 40%substituted *** increased from 69.9±0.01 mg/100g in the sample with 10%of RF to 90.22±0.01 mg/100g in the sample with 40%RF and potassium increased from 434.2±10 mg/100g in the sample with 10%of RF to 647.6±5 mg/100g in the sample with 40%of *** samples made with composite flour containing 20%of RF was the most ***:RF can be used as a raw material to replace 20%of wheat flour in biscuit formulations and improve its nutritional and sensory properties.

关键词： composite flour Raphia palm fruit pulp biscuits phytochemicals acceptability

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Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits

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Food and Health 2023年第1期5卷 1-5页

作者： Amabo Joel Mofor Aba Richard Ejoh thierry noumo-ngangmou Department of Nutrition Food and Bioresource TechnologyCollege of Technology(Coltech)University of BamendaBambili P.O Box.39Cameroon

This work aimed to evaluate the quality of biscuits incorporated with ginseng *** powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of *** biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant *** revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng ***,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with *** total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM *** powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased ***,the sensory attributes of the biscuits were not affected by the incorporation of *** powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.

关键词： ginseng powder biscuits phytochemicals sensory evaluation antioxidant activity

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Effect of Pure Culture Fermentation on Biochemical Composition of Moringa oleiferaLam Leaves Powders

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Food and Nutrition Sciences 2013年第8期4卷 851-859页

作者： noumo ngangmou thierry Tatsadjieu Ngouné Léopold Montet Didier F. Mbofung Carl Moses Nationnal School of Agro-Industrial Sciences Ngaoundéré Cameroon UMR 95 Qualisud CIRAD Montpellier France University Institute of Technology Ngaoundéré Cameroon

This study was carried out to determine the effect of the age of the leaves and fermentation on in vitro protein digestibility and biochemical properties of leaves powder of Moringa oleifera. A 6 × 2 × 2 factorial design with two ages of the leaves (one and seven-month-old leaves), six times of fermentation and two fermentation temperatures was used for this purpose. One and seven-month-old fresh leaves were dried at 45 ℃ for 24 h, crushed to 1000 μm then fermented at 30℃ and 37℃ for 120 hours with Lactobacillus plantarum A6 at 108 CFU/g. Samples were withdrawn every 24 hours for physico-chemical analyses. Results showed that 7 month-old leaves were richer in iron, proteins, polyphenols and phytates than one month old leaves. The phytates content dropped from 66.92% and 61.95% in the seven and one month-old leaves powders respectively fermented at 37℃, and from 54.15% and 67.95% in the seven and one month-old leaves powders respectively fermented at 30℃. Protein content increased by 26.34% and 24.48% for the 1and 7-month-old leaves powders respectively fermented at 37℃, and by 13.06% and 13.97% for the 1and 7month-old leaves powders respectively, fermented at 30℃. Iron availability increased from 35.97% to 40.57% and 20.74% to 30.98% for the 1and 7-month-old leaves powders respectively, fermented at 37℃ and from 35.97% to 39.79% and 20.76% to 23.72% for the 1and 7-month-old leaves powders respectively, fermented at 30℃. There was a negative correlation between pH, total and reducing sugar contents, time as well as fermentation temperature, whereas there was a positive correlation between total protein content and pepsic digestibility of protein and fermentation time. From these results, fermentation of M. oleifera leaf powder by Lactobacillus plantarum A6 increases protein content, pepsic digestibility of protein and availability of iron and reduces the phytates content of these powders.

关键词： Moringa Oleifera Leaf Powder Fermentation Lactobacillus Plantarum A6 Availability Protein Digestibility

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