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Articles by E. Matouba
Total Records ( 3 ) for E. Matouba
  J.M. Nzikou , M. Mvoula-Tsieri , L. Matos , E. Matouba , A.C. Ngakegni-Limbili , M. Linder and S. Desobry
  Solanum nigrum L. seeds have been subjected to standard analytical techniques in order to evaluate proximate composition, physicochemical properties and contents of nutritional valuable elements and fatty acids of the seeds and oils. Physicochemical analysis indicate that the oil content was 37.12±0.75 and 38.88±0.4 for Bligh and Dyer and Folch method, respectively. The seeds are rich in protein (17.66±0.67 g/100 g) and carbohydrate (33.48±35.24 g/100 g). Solanum nigrum L. seeds have ash content of 7.18% (with the presence of following minerals: Ca, K, Na and Mg) moisture content is of 3.86 ±0. 97%. Of green color Solanum nigrum L. seeds oil has the fatty acid composition following: 18:2n-6 (67.77%), 18:1n-9 (14.59%), 16:0 (12.46%) and 18:0 (4.31%) and 18:3n-3(0.63%). DSC analysis shows three peaks; two at low melting point (-36 and 21.23°C) and one high melting point at 31°C. The majors TAG in Solanum nigrum L. seeds oil are Oleodilinolein (OLL) at 56.54% of total triacylglycerols followed by palmitooleo-linolein (POL) and dioleolinolein (OOL) varying between 14.79 and 22.04%. The oil extracts exhibited good physicochemical properties and could be useful as edible oils and for industrial applications.
  M. Dzondo-Gadet , V. Pandzou-Yembe , J.E. Moussounga , P. Ockandji , E. Matouba , A.P. Pambou-Tobi , M. Mvoula Tsieri , T. Kinkela , T. Silou , M. Linder and S. Desobry
  To diversify the source of edible oils in central Africa, the nut harvest at Nkamba (D.R. Congo) was investigated to know the nutritive value and the composition of oil extracted. The Nkamba nut named Kingoma-Ngoma (Ricinodendron africanum var. Nkamba) contains 65.97±3.00% of oil, 6.61±0.93% of water, 2.5% of ashes, 21.34±2.75% of total carbohydrates and 12.6±0.7% of total proteins. The oil is yellow shiny (L = 91.6; a = -2.3; b = 15.87). It presents characteristics of well unsaturated oils. The indices were acid value 2.47±0.2 (oleic acidity), iodine value 175.39±2.71 mg/100 g of oil; saponification value 226.10±2.78 mg KOH/100 g of oil and peroxide value 1.36±0.49 meq O2/kg. The profile can be summarized that C18:0 <C16:0 <C18:1(19.48%); <C18:3(31.63%); <C18:2 (39.44%). The oil fluid at ambient temperature is not very suitable for frying. According to the ω3 content, oil might have a dietary role in order to prevent cardiovascular diseases. The thermal Behavior (DSC) of oil shows a peak at to -27.1°C resulting melting point from saturated and unsaturated fractions with a ΔH of 1.094 J g-1.
  L. Matos , J.M. Nzikou , E. Matouba , V.N. Pandzou-Yembe , T. Guembot Mapepoulou , M. Linder and S. Desobry
  Irvingia gabonensis seed kernels of two Congo Brazzaville localities (Ouesso and Sibiti) were analyzed for their main chemical composition. Studies were also conducted on properties of oil extracted from Irvingia gabonensis seed kernels and margarines. The following values were obtained for two seed kernels cultivars respectively: protein (8.33-8.71%), oil (34.28-73.82%), ash (2.06-3.8%) and carbohydrate (15.71-55%). Gas-liquid chromatography revealed that the major fatty acid was, C12:0 (36.6-39.37%), C14:0 (50.92-53.71%) and C16:0 (4.97-5.23%) in oil extracted from Irvingia gabonensis and in the margarines, there is C12:0 (13.7-14.5%), C14:0 (18.46-18.54%), C16:0 (18.81-19.3%) and C18:1n-9 (36.35%), the unsaturated fatty acids such as C16:1 (0.33-0.385%), C18:3n-3 (0.62-0.64%) and C22:1n-9 (0.35-0.38%) are present. The margarines thus manufactured can tolerate temperatures of crackling because their linolenic acid content is lower than 2%. The differential thermal analysis shows the existence of two processes; crystallization and fusion. Crystallization in oil is done between 2 and 2.5oC and between -3.88 and 5.13oC in the margarine on the other hand fusion is carried out at high temperatures between 30 and 40oC. The addition of thin oils to Irvingia gabonensis oil during the margarine manufacture causes: increase in the unsaturated fatty acid content which results in the displacement of the peaks into the low melting point. The small percentages in lauric acid indicate that these greasy substances can be stored for a long time without fearing deterioration due to oxidizing rancidity. The margarine based on Irvingia gabonensis oil is an alternative to the Trans fatty acids obtained during hydrogenation and other reactions used in margarinery.
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