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Articles by Mohamed Lamine Bangoura
Total Records ( 4 ) for Mohamed Lamine Bangoura
  Mohamed Lamine Bangoura and Huiming Zhou
  Sample of extruded high protein weaning foods were formulated at different ratios using blends of rice, soybean, carrot, whole egg and maltodextrin to achieve the desire level of protein. The extruded based on pre-roast mix of the raw seeds with whole egg and maltodextrin were developed and characterized in terms of the hot paste viscosity chemical and nutritional quality, amino acid composition, nitrogen solubility and sensory. Comparative evaluations of the three extruded products were undertaken on the commercial weaning food and the national standards of China GB 10770-1997. In general, the extruded products were found to have better nutritional quality as indicated by the high protein content 17.16, 18.38 and 18.05%, respectively for formulations TWF1, TWF2 and TWF3 and quality. They had also excellent physical properties and sensory of the three local extruded weaning foods. However, the seeds treatment was found to reduce the quality characteristics of the extruded products.
  Mohamed Lamine Bangoura , Zhou Hui Ming , John Nsor- Atindana , Zhu Ke Xue , Michel Bano Tolno and Peng Wei
  The study was carried out to investigate the extraction and fractionation of insoluble fibers from two varieties of foxtail millets. Moreover, the glucose uptake of the purified extracts was assayed. The results showed that Neutral Detergent Insoluble Fibers (NDIF) were as high as 54.59 and 55.37% for white and the yellow foxtail millets, respectively. Moreover, while the white samples yielded 15.44 11.56 and 27.00% as the respective insoluble, soluble, total dietary fibers that of the yellow offered 97, 15.91 and 27.88% as the insoluble, soluble and total dietary fibers in that order. White foxtail millet had the highest total hemicellulose (52.8%) content followed by yellow foxtail (50.34%). Cellulose and lignin were (32.41 and 31.34%) and (2.89 and 3.07%), respectively. The pectin substances were estimated to be lowest in both samples (0.806 and 0.906%). Glucose uptake was varied from 12.43 to 98.22% and those for PIM-Y from 14.36 to 98.57% and the increase was dependent on both glucose and sample concentrations. This founding fractionation procedure suggested that these purified insoluble fibers could be incorporate as low calorie bulk ingredients in high fiber foods production to reduce calorie level and help to control blood glucose levels.
  John Nsor-Atindana , Fang Zhong , Kebitsamang Joseph Mothibe , Mohamed Lamine Bangoura and Camel Lagnika
  This study evaluated the total Phenolic Compound Content (PC) and biological activity of Cocoa Bean Shell (CBS). Proximate compositions of the dry matter (CBS) were investigated, while the antimicrobial activity was of CBS phenolic extracts in 80% acetone, ethanol, methanol and water performed by paper disk diffusion and micro broth dilution methods against 4 bacterial strains. The results showed that CBS consisted of mainly dietary fiber (60%), followed by protein (16.93%), fat (6.87%), polyphenols (4.85%) and moisture (3.73%). The extracts inhibition zones diameter against the tested strains ranged from 16.1 to 9.19 (mm) and were all significantly higher (p<0.05) than the negative control. The minimum inhibitory concentration ranged from 0.78 TPmg/mL to 2.58 TPmg /mL. The relatively high levels of dietary fiber coupled with associated phenolics implies that this by-product might be of interest to the food industry, considering its potential application as a functional ingredient in confectionery, bakery or in the preparation of low-fat, high-fibre dietetic products.
  Mohamed Lamine Bangoura , John Nsor-Atindana , Zhou Hui Ming , Peng Wei , Kebitsamang Joseph Mothibe and Zhu Ke Xue
  The study evaluated physicochemical and content of Resistant Starch (RS) of starches isolated from defatted white foxtail millet and yellow foxtail millet by alkaline extraction. The characteristic of the isolated starches were compared with those of commercial corn starch (CCS). The extraction yielded 42.10% and 39.29% (dry basis) of starch respectively, for white and yellow foxtail millets. The amylose content was highest (35.80mg g-1) in the Yellow Foxtail Starch (YFS) followed by White Foxtail Starch (WFS) which recorded 34.92mg g-1 and CCS (33.98mg g-1) with significant difference (p<0.05). The amylopectin was found in trace amounts for both WFS and YFS, whereas highest value of carbohydrate was found in CCS (98.59 mg g-1) followed by WFS (98.03mg g-1) and YFS (82.79mg g-1). Microscopic examination showed that all starch granules had sizes ranging from 20 to 50 μm with variable irregular shapes. Millet starch indicated highest degree of syneresis and gel consistency. Swelling and solubility increased as temperature increased from 60 to 95°C. Pasting viscosities and maximum peaks were CCS (75.34°C, 3307cP), WFS (76.09°C, 3321cP) and YFS (76.10°C, 3322cP). The RS in raw defatted and hot boiled starches were (15.77-9.17%) in CCS, (13.35-7.46%) WFS and (14.56-8.24%) YFS, respectively and showed a significant difference (p<0.05) among samples.
 
 
 
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