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Articles by A. Kimbonguila
Total Records ( 2 ) for A. Kimbonguila
  J.M. Nzikou , L. Matos , J.E. Moussounga , C.B. Ndangui , A. Kimbonguila , Th. Silou , M. Linder and S. Desobry
  The oil from Moringa oleifera seeds variety Congo-Brazzaville was extracted using two oils extraction methods with petroleum ether (Soxlhet) and extraction with a mixture of chloroform:methanol (1:1) (Blye and Dyer). The oils were compared of Moringa oleifera other countries. The oil concentration ranged from 38.5% (Soxlhet) to 40% (Blye and Dyer). The minerals, viscosity, acidity, saponification value, iodine value, fatty acid methyl esters, unsaponifiable matter content, peroxide value, activation energy and differential scanning calorimetry were determined. Moringa oleifera seeds have ash content of 4.2% (with the presence of following minerals: Ca, K, Na and Mg). The oil was found to contain high levels of unsaturated fatty acids, especially oleic (up to 74.93%). The dominant saturated acids were palmitic (up to 6.44%) and behenic (up to 5.33%). Moringa oleifera seeds were also founded to contain high levels of crude protein (37.6%). The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.
  J.M. Nzikou , L. Matos , J.E. Moussounga , C.B. Ndangui , N.P. Pambou-Tobi , E.M. Bandzouzi , A. Kimbonguila , M. Linder and S. Desobry
  The quality of Soybean Oil (SO) and oil produced from the oil mixture of soybean:palm (6:4) (MO), frying at 180°C for 12 h was investigated. The aim of the study was to find out the quality deterioration of the two oils with respect to time as affected by fritters frying and to generate equations that can be used for predicting the quality parameters. The physicochemical characteristics of two oils were evaluated by taking the oil samples (100 mL) in the pan (fryer) after 1 h of frying. The parameters evaluated were K233, K269, viscosity, polar compounds, fatty acids methyl ester analysis by Gas Chromatography (GC), Differential Scanning Calorimetry (DSC). There was a gradual increase in K233, K269, viscosity and polar compounds with during frying of the two samples. Linoleic acid was degraded during frying in the two oils. Viscosity correlated well (r>0.95) with polar compounds and time of frying. K233 and K269 correlated well (r>0.99) with during frying, polar compounds and duration of frying.
 
 
 
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