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Articles by Jean Bosco Tchatchueng
Total Records ( 2 ) for Jean Bosco Tchatchueng
  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 55°C with a maximum at 65°C. A potential use of this flour for the preparation of infant porridge requires a temperature less than 65°C 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.
  Gilles Bernard Nkouam , Cesar Kapseu , Danielle Barth , Michel Dirand and Jean Bosco Tchatchueng
  Oil extraction using CO2 from sheanut kernel (Vitellaria paradoxa Gaertn.) and Canarium pulp (Canarium Schweinfurthii Engl.)has been studied in comparison with hexane extraction. Samples that were stored at 18 C and -33 C, were analyzed after 1 month, 1 year and 2 years. Results showed that the extraction yields varied (dry basis) from 17.43-39.57% for shea butter and from 16.10-40.45% for Canarium oil. Lipids extracted with CO2 gave highest acid values, but lowest iodine values what irrespective of the storage temperature. Shea butter analysis by gaseous phase chromatography indicated a composition in stearic and oleic acids that did not vary significantly. Butter extracted with supercritical CO2 from sheanut kernel stored at 18 C were rich in polyunsaturated fatty acid. These results suggest that greater investigations on supercritical CO2 extraction of these fatty materials should be encouraged because of its selectivity.
 
 
 
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