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Articles by F.X. Etoa
Total Records ( 2 ) for F.X. Etoa
  C.P. Kouebou , J.J. Essia Ngang , Tenin Dzudie , C.M.F. Mbofung and F.X. Etoa
  A challenge study was used to evaluate the antimicrobial effects of Kilbu and Tamarind pulp Extracts (TE) on E. coli in fermented maize gruel. A 5x3x2x2 factorial experiment with keeping time, addition level, seasoner source and Groundnut Butter (GB) level as the variables was performed. Fermented flour samples enriched with GB (0, 20%w/w) were processed into gruel treatments, seasoned with Kilbu (0, 1, 2%w/v) or TE (0, 10, 20%v/v). After cooling to 352 C, each treatment was inoculated with E. coli (106 cfu g 1). Microbial loads (E. coli and aerobic mesophilic counts) and physico-chemical determinants (texture, pH, dry matter and sugar contents) were analysed during storage (0, 2.5, 5, 7.5 and 10 h). Results showed that pH and microbial loads were affected by the variables. After enrichment by GB, pH varied from 5.1 to 6.2. Addition of Kilbu increased the pH (> 3.5 units). An inverse trend was observed with TE. Both seasoners have shown antimicrobial properties, though their efficacy was reduced with increasing time. Based on the results, these tropical resources could be used to control microbiological risks associated with weaning food under tropical conditions.
  L.N. Tatsadjieu , F.X. Etoa and Carl M.F. Mbofung
  The resistance of Bacillus cereus (B. cereus) cells to fermentation and drying in 4 different dough based on cereal flours (malted and unmalted sorghum, malted and unmalted maize) was studied. B. cereus vegetative cells in order of 107 cfu g 1 inoculated in the dough before the onset of fermentation increased to 108 cfu g 1 after fermentation for 48 h at 30C inspite of the low pH recorded at the end of fermentation (pH< 4,7). Similarly, the cells present in the fermented dough at the start of drying reduced to only 4104-4,71104 cfu g 1 after drying in an oven at either of the three different temperatures (50, 65 and 80C) to a final moisture content of less than 7%. These results reveal that once the cells of B. cereus have established themselves in dough based on cereal flours and milk, they can withstand fermentation and drying at temperatures between 50 and 80C.
 
 
 
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