African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 770

Full Length Research Paper

Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon

SONTSA-DONHOUNG Alain-Martial
  • SONTSA-DONHOUNG Alain-Martial
  • Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.
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BONGSE ANDOSEH Patience Kari
  • BONGSE ANDOSEH Patience Kari
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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MABOUNE TETMOUN Abeline
  • MABOUNE TETMOUN Abeline
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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BOUGNON Blaise
  • BOUGNON Blaise
  • Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.
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MOUNJOUENPOU Pauline
  • MOUNJOUENPOU Pauline
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
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  •  Received: 06 March 2017
  •  Accepted: 05 June 2017
  •  Published: 31 March 2018

Abstract

Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that nutritional parameters varied with conditions of storage and duration. Crude protein was the most affected parameter. After a month of storage, more than 90% of crude protein content dropped irrespective of storage condition and type of flour.  Carbohydrate content increased after a month of storage and decreased during the second month. On the other hand, total lipid and ash content did not varied. Generaly, nutritional parameters deteriorated more in aerobic condition, followed by partial anaerobic and then total anaerobic condition. Ultimately, total anaerobic environment was recommended for better conservation of flours.

Key words: Flour,  mass consumption, storage conditions, nutritional evaluation.