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Articles by Clerge Tchiegang
Total Records ( 6 ) for Clerge Tchiegang
  Divine Nde Bup , Charles Fon Abi , Dzudie Tenin , Cesar Kapseu , Clerge Tchiegang and Zephirin Mouloungui
  An indirect solar dryer was tested for drying sheanut kernels. The influence of tray distance from heat source, airspeed and particle size on drying kinetics was investigated. Optimum drying air parameters obtained in the dryer were airspeeds of 1 and 1.4 m sec-1 and a temperature of 40-45°C. Sheanut kernel slices dried entirely in the falling rate period. Drying rate decreased with increase in particle size. The effect of particle size on the drying rate suggested that the drying process was controlled by internal mass transfer. Drying kinetics was modeled with characteristic drying curve and diffusive models. Effective moisture diffusivities of sheanut kernel slices calculated without shrinkage were greater than those calculated with the incorporation of shrinkage by a value of about 50%. Acid and peroxide values indicated that butter from the dryer could be classified either as category 1 or 2 irrespective of the drying conditions to which the kernels were subjected.
  Clerge Tchiegang , Laurette Blandine , Mezajoug Kenfack , Dzudie Tenin and Robert Ndjouenkeu
  Proximate composition, amino acid profiles and some functional properties of seeds and defatted cakes from two Euphorbiaceae Ricinodendron heudelotii and Tetracarpidium conophorum were determined. Both kernels are rich in fats (more than 55%) and have the same total protein content (more than 20.0%). The crude fibre content varied between 5.6 and 6.2% indicating that these kernels could be as a good source of this component. The total ash were higher in the R. heudelotii kernel (7.6%) compared to the 2.6% found in the T. conophorum kernels. The amino acid profiles of the defatted cake showed that essential amino acid represented 33% of the total amino acid in the two oilseeds. The T. conophorum and the R. heudelotii proteins present two points of minimum solubility at pH 4.0 and 8.0. NaCl 0.5N increased the solubility of the two defatted cake tested. The oil absorption value was lower for the T. conophorum defatted cake and higher for the R. heudelotii defatted cake. The emulsion capacity followed an inverse trend. Both defatted cakes had similar emulsion stability. The highest foaming capacity was recorded with the T. conophorum defatted cake. The lowest gelation concentration for the T. conophorum defatted cake was 8% compared to 18% for the R. heudelotii defatted cake. The T. conophorum and R. heudelotii defatted cakes, with their high total protein content, their sufficient amount of amino acid (isoleucine, leucine, tyrosine, phenylalanine, threonine, valine) and their functionality suggests their potential use in the food industry.
  Cesar Kapseu , Gilles Bernard Nkouam , Michel Dirand , Danielle Barth , Laurent Perrin and Clerge Tchiegang
  The water vapour adsorption and desorption isotherms in sheanuts kernels were determined at 25, 35 45 and 55įC. The static micro-gravimetric method using a Sartorius 4201 electromagnetic suspension microbalance was employed in the study. The sorption process was modelled by the BET, Oswin, Smith and the GAB equations while the Clausius-Clapeyron equation was used to calculate the net isosteric heats of sorption. The results showed a hysteresis effect between adsorption and desorption curves. The moisture content of the monolayer significantly depended on temperature and varied from 4.16 to 1.47% in adsorption and from 4.41 to 2.29% for desorption (GABís equation). The BET equation gave a lower range of 2.37 to 1.25% for adsorption and 3.41 to 1.59% for desorption. The sorption isotherms were best described by the GAB and Oswin models. The net isosteric heats of desorption (28.38 kJ moL-1) were greater than those of adsorption (21.98 kJ moL-1).
  Bertille Carine Tchankou Leudeu , Clerge Tchiegang , Michel Dzondo Gadet , Francoise Barbe , Benedicte Nicolas , Selestin Sokeng , Paul Moundipa Fewou , Cesar Kapseu , Michel Parmentier and Jean-Louis Gueant
  The aim of this study was to compare the effects of two vegetable oils on the growth, blood lipids, lipid peroxidation and oxidative stress in rats. One month old male rats Sprague Dawley were fed during 60 days with a diet containing Canarium schweinfurthii oil (CSO group), or Dacryodes edulis oil (DEO group), or palm oil (PO group). Palm oil was used as control. On 6 rats before the experimentation (baseline group) and on rats fed different diets, serum were used for total cholesterol, HDL-cholesterol, LDL-cholesterol, triglycerides, glycerol, creatinine, alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, bilirubine determinations. Plasma were used for fatty acids, selenium and malondialdehyde determination. Glutathione peroxydase and superoxyde dismutase were measured in red blood cells. The daily food intake was different from one group to another.During the first month of the experiment, CSO diet was the most consummed. The gain in body weight was highest for the PO group. This group presents a high value of triglycerides, glycerol and asparatate aminotransferase compare to CSO and DEO groups. HDL-cholesterol, creatinine, alaninine aminotransferase, alkaline phosphatase, total bilirubine malondialdehyde and selenium level was not significantly different (p<0.05) for rats fed PO, CSO and DEO diets. Oils experimented contribute to the decrease the LDL-cholesterol level for over 50% in comparison of the baseline group. The atherogenicity index is highest for baseline group than PO, CSO and DEO groups. Oils experimented influenced glycerol, alanine aminotransferase level. We can conclude that oils experimented decrease the risk factor of cardiovascular disease to 43.91% for CSO and DEOgroups and to 39.30% for PO group.
  Germaine Yadang , Jean Bosco Tchatchueng and Clerge Tchiegang
  Four varieties of melon (Cucumis melo L.) (var. cantaloup, var. brode, var. perlita, var. charentais) were sampled from Northern area of Cameroon. Their flour was dried and grinded in a miller. The constituents of the flours were then analysed for their functional properties such as water absorption capacity, density, gelifying power and gelification time using standards methods. Results obtained revealed that cantaloup variety has a good gelifying power (20%). On the other hand, the brode variety was found to have a very high water absorption capacity. The density of the different flours had high correlation with the gelification time and gelification power of the flour. The flour of charentais variety was characterised by a good swelling power and easy solubilisation temperature. The gelatinisation of melon flour started at 55įC with a maximum at 65įC. A potential use of this flour for the preparation of infant porridge requires a temperature less than 65įC in order to keep the functional properties of starch granules unaltered. The charentais variety flour could be used as a gelifying in bakery and pork-buthery products.
  Germaine Yadang , Jean-Bosco Tchatchueng and Clerge Tchiegang
  Eight sauces (Adansonia digitata, Hibiscus sabdariffa, Balanites aegyptiaca, Solanum nigrum, Hibiscus esculentus, Ceratotheca sesamo√Įdes, Corchorus olithorus and Cumumis melo) and 6 ‚Äúcouscous‚ÄĚ (obtained from flour of the following cereals: Oryza sativa, Panicum laetum, Zea mays, Pennicetum typo√Įdes, Sorghum bicolor (red variety), Sorghum bicolor (yellow variety) widely consumed in the Cameroonian sahel‚Äôs regions were analysed for their contents of proteins, fats, carbohydrates and minerals by appropriated methods. Four sauces: Corchorus olithorus (37.73%), Balanites aegyptiaca (34.54%), Cumumis melo (34.05%), Hibiscus esculentus (31.17%) and 5 couscous; Sorghum bicolor (yellow) (43.83%), Pennicetum typo√Įdes (37.70%), Zea mays (38.15%), Panicum laetum (35.85%), Sorghum bicolor (red) (30.22%), were found to be protein-rich with a content up to 30% DM basis. Fat content in all the foods was negligible depending on their preparation methods and ingredients. The nutrient database generated hitherto enables nutritionists to formulate different diets to meet the needs of the consumer while suggesting that some of these foods are nutritionally good.
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