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Articles by Germaine Yadang
Total Records ( 2 ) for Germaine Yadang
  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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