May 2017

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu...

Author(s): Maria Luiza Grigio, Edvan Alves Chagas, Bala Rathinasabapathi, Pollyana Cardoso Chagas, Antonia Raniely Vieira da Silva, Sara Thiely Moreira Sobral and Railin Rodrigues de Oliveira

May 2017

Quality assessment of oil from Parkia filicoidea (Mkundi) seeds

Oil was extracted from Parkia filicoidea seed, an African locust bean seed locally known as Mkundi and its quality was determined in order to unravel its potential as source of edible oils in Malawi. The quality of the oil was determined by analysis of the iodine value, peroxide, saponification value, acid value, impurity percentage, colour and cloud point. The result showed that Mkundi seeds contain about 12.06...

Author(s): Davies Emmanuel Mweta and Peter Unique Magombo

May 2017

Effect of aging on the physico-chemical and functional characteristics of maize (Zea mays L.) flour produced by a Company at Maroua (Far North of Cameroon), during storage

The effect of aging on the physicochemical and functional properties of maize (Zea mays L) flour produced in Maroua (Far North-Cameroon) during storage, were investigated using standard analytical methods. The samples underwent natural (37°C) and accelerated (50°C) aging and packed in aluminum sachets. The results show that dry matter, starch and protein varied significantly (p<0.05) with the storage time and...

Author(s): Kagouanbe Palouma Benjamin, Goudoum Augustin, Aboubakar, Abdou Bouba Armand and Mbofung Carl Moses

May 2017

Enrichment of traditional maize snack (Kokoro) with moringa (Moringa oliefera) leaf and soybean

Kokoro, a local maize snack was made from white maize (W) flour and supplemented with Moringa oliefera leaf (M) and defatted soybean (S). WMS0 (100:0:0%), WMS1 (90:10:0%), WMS2 (90:0:10%), WMS3 (90:5:5%), WMS4 (90:7.5:2.5%), and WMS5 (90:2.5:7.5%) were carried out in triplicates. Kokoro was produced by deep frying in hot refined vegetable oil. The proximate composition, vitamin content and phytochemicals composition...

Author(s): Ewulo T. O., Oluwalana I. B., Ewulo B. S. and Awolu O. O.