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Articles by Dzudie Tenin
Total Records ( 2 ) for Dzudie Tenin
  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.
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