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Articles by Clerge Tchiegang
Total Records ( 2 ) for Clerge Tchiegang
  Divine Nde Bup , Charles Fon Abi , Dzudie Tenin , Cesar Kapseu , Clerge Tchiegang and Zephirin Mouloungui
  The shea tree produce sheanut kernels from which shea butter is extracted. The average dimensions of the kernels are 4 cm in length and 3 cm by width. Due to its big size (4x3 cm), natural sun drying of kernels is not. Drying tests carried out in an empty indirect solar dryer, gave temperatures above 60C but were reduced to about 50-55C when loaded. At airspeeds of 1 and 1.4 m sec-1 there was no significant difference in the moisture contents of the samples on the different trays. The acid and peroxide values of the butter indicated that butter obtained from the dried kernels could be classified either as category 1 or 2 butter irrespective of the drying conditions to which the kernels were subjected. Hence, the indirect solar dryer can be used to produce butter of recommended properties for cosmetics, pharmaceuticals and in food.
  Ahmed Ali , Bouba Adji Mohamadou , Clement Saidou , Yaouba Aoudou and Clerge Tchiegang
  This research was carried out to determine physico-chemical characteristics and microbial quality of grasshoppers widely consumed in the Far North region of Cameroon where they contribute to a significant extent to food security. To this effect, morphology, moisture content, fats, proteins, total ash, minerals and some heavy metals were analyzed for fresh and fried grasshoppers purchased in local markets. Their safety was assessed through pathogenic microorganisms (bacteria and yeasts) screening using standard methods. Results showed that fresh grasshoppers were rich in protein (56.43±2.84 g/100 g dry matter) and in most minerals. The mineral contents ranged between 0.65±0.11 g/100 g DM for Zinc and 2434.45±11.06 g/100 g DM for calcium. These values witnessed slight or important decrease upon frying. Fortunately, heavy metals were not detected in both samples. However, the fresh products appeared to be highly contaminated by such bacteria as Escherichia coli, Salmonella, total and fecal coliforms, sulfite reducing clostridia, lactic acid bacteria and yeasts. If some species were not detected in fried grasshoppers, the residual bacterial population remains worrisome. This study revealed that grasshoppers could be regarded as a cheap means of nutrients in general and proteins and minerals in particular. To benefit from all their nutrients safely, the insects must be properly processed to avoid any microbial contamination.
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