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| Articles
by
C. Tchiegang |
Total Records (
3 ) for
C. Tchiegang |
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H. Ghomdim Nzali
,
C. Tchiegang
,
E. Mignolet
,
C. Turu
,
Y. Larondelle
and
M. Meurens
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The present study evaluates the efficiency of conversion of CLNA (conjugated
linolenic acids; α-eleostearic acid) of Ricinodendron heudelotii
to CLA (conjugated linoleic acids; rumenic acid) in the liver, small bowel and
serum of male rats using ultraviolet spectrometry (UV) and Gas Chromatography
(GC) techniques. One milliliter of oil was orally administrated to 30 rats during
24 h. The spectra of R. heudelotii oil, linoleic acid, rumenic acid and
α-eleostearic acid (α-ESA) were determined. The concentrations of
α-ESA and CLA were determined after 0, 3, 6, 12 and 24 h of oral administration
of oil in liver, small bowel and serum. Linoleic acid has a peak at 215 nm and
rumenic acid at 232 nm. Spectra of standard α-eleostearic acid and R.
heudelotii oil were bunk with a characteristic peak at 270 nm. In the serum,
we did not find any trace of fatty acid with either UV or GC. UV and GC methods
showed that α-ESA was gradually converted in rumenic acid in the liver
and small bowel. The liver had a faster and higher enzyme activity than the
small bowel. These results showed that the conversion of CLNA to CLA in rats
using UV spectrometry is the most method to use. |
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A. Ali
,
C. Tchiegang
,
D. Alhadji
,
C. Saidou
and
B.A. Mohamadou
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In order to valorize the rapidly deteriorating fruits of the palm tree Borassus aethiopum Mart under hot and humid climate, drying assays for preservation were carried out. Fruits morphological parameters (weight, diameter and pulp thickness) from two most producing agro ecological zones of Cameroon were measured. Pulps obtained upon pulping the fruits were cut out and dried using an electric dryer under mild conditions (40°C and 20% drying air humidity). Physico-chemical and functional characterization of fresh and dried pulps allowed evaluating the influence of drying on some pulp components. Morphological characteristics of fruits were not significantly different (p<0.05) from one origin zone to another. Fruits average diameter and pulp thickness were 14 cm and 8 mm, respectively while average weights varied between 1270.04±16.69 and 1324.55±85.99 g. Average yield in flesh was 38%. Drying kinetic obtained was classical and revealed that the fifth hour was the necessary time of drying to obtain pulps with constant characteristics and acceptable maximum residual moisture content of 15%. In addition, at this time the pulps contained 60 and 55% of their initial total carotenoids and vitamin C contents, respectively. The flour obtained after milling and sieving comprised mostly particles of 250-500 μm sizes and showed appreciable physico-chemical and functional properties: Water Absorption Capacity (WAC) of 313-407%; Solubility Index (SI) of 39-51%; Fiber content (FB) of 14-30% DM. These results demonstrate the feasibility of flour production from pulps of this Cameroonian palm tree. |
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E. Fokou
,
M.B. Achu
,
G. Kansci
,
R. Ponka
,
M. Fotso
,
C. Tchiegang
and
F.M. Tchouanguep
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This work presents some chemical properties of Cucurbitaceae seed oils from different areas in Cameroon. These seeds are Cucumeropsis mannii (egusi melon), Cucurbita maxima (pumpkin or squash gourd), Cucurbita moschata (musk melón), Lagenaria siceraria (bottle gourd or calabash) and Cucumis sativus (“Ibo”egusi). The results show that the saponification, iodine and peroxide indices are influenced by the areas while the acid index and percentage of impurity do not depend on the area of cultivation but on the specie, except Lagenaria siceraria. The values for the indices are within recommended levels for edible oils. These oils have 4 main fatty acids: Linoleic acid, C18:2 (49-69%); oleic acid, C18:1 (9-25%); stearic acid, C18:O (7-11%) and palmitic acid, C16:O (10-19%). Their chemical properties are similar to those of corn, cottonseed, sesame and sunflower seed oils, suggesting their potential use as good table and cooking oils which can increase HDL and reduce serum cholesterol and LDL levels, hence could help prevent cardiovascular illnesses. They could also be used for making mayonnaise and soap. |
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