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Articles by Mamadouba Bangoura
Total Records ( 2 ) for Mamadouba Bangoura
  Alhassane Toure , Zhang Xiaoming , Aboubacar Sangare , Mamadou Tafsir Diallo , Li Xia , Mamadouba Bangoura , M. Lamine Bangoura and Janet Brook
  The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high protein-energy weaning food, using Dissi-oule rice and Philippine peanut. Since rice and peanut are deficient in lysine and methionine the ingredients were supplemented with skim milk powder. The product was based on a blend of dissi-oule rice flour (70%), Philippine peanut flour (20%), skim milk powder (10%), maltodextrin (1.97%), lecithin (0.17%) and hydrogenated peanut oil (0.5%). These ingredients were mixed, blended and fortified by dry mixing with vitamins and minerals. Weaning food made from dissi-oule rice and Philippine peanut had physical and sensory characteristics similar to those of traditional Guinean cereal-based weaning food but was of superior nutritional quality. The protein content was 18%, with 10% fat and 67% carbohydrate. Calcium, iron and phosphorus levels were also high. The blend can therefore be used as an ideal weaning food hence can improve the nutritional status of Guinean infants and can help solve problems associated with protein-energy malnutrition.
  Mamadouba Bangoura , Xia Wenshui and Zhang Jiali
  Orthogonal design was used to optimize the binding capacity of Sodium Cholate (SC) and Sodium Deoxycholate (SD) by nine partially depolymerized chitosans obtained from a native chitosan using sodium nitrite (NaNO2). The effects of sodium treatment on depolymerization of chitosan were investigated by measuring the molecular weight, viscosity and reducing sugar of chitosan. Depolymerization for 3 h reduced the molecular weight of the chitosan by 91% (26 kDa) compared to the native chitosan (458 kDa) with a decrease in viscosity of the chitosan solution and increased reducing sugar. The binding capacity of total cholesterol, SC and SD by chitosan samples were measured in vitro by enzymatic and HPLC methods, respectively. The optimized conditions were sodium nitrite (0.4%, w/v), acetic acid (1 and 2%, v/v), chitosan (3%, w/v) and reaction time (1 h) at room temperature, sodium chelate 69 μmol g-1 chitosan and deoxycholate125 μmol g-1 chitosan. The strongest binding capacity of sodium deoxycholate and total cholesterol was observed with partially depolymerized chitosan (average molecular weight 52 kDa) compared to the native chitosan.
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