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Articles by Zhang Xiaoming
Total Records ( 3 ) for Zhang Xiaoming
  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.
  Alhassane Toure and Zhang Xiaoming
  The volatile compounds responsible for flavor of Guinean (west-Africa) and Chinese gingers have been extracted using steam distillation. The Gas Chromatography Mass Spectrometry (GC-MS) was used to determine essential oil volatile components from Guinean and Chinese ginger. The results showed that more than 90 components were separated of Guinean and Chinese ginger, respectively were tentatively identified. The components accounted for about 93.57 and 89.55% of the total relative content for Guinean and Chinese ginger, respectively. Zinziberene (19.89 and 31.1%) was the most abundant compound identified for Guinean and Chinese ginger. The major effects of the steam distillation process are increase in terpene hydrocarbons and monoterpenes alcohols.
  Daniel Mukunzi , John Nsor-Atindana , Zhang Xiaoming , Arthur Gahungu , Eric Karangwa and Godelieve Mukamurezi
  Moringa oleifera leaf samples from China and Rwanda were used for volatile profile analysis. Volatile compounds were analyzed using the Headspace-Solid Phase Microextraction (HS-SPME)-Gas Chromatography-Mass Spectrometry (GC-MS). A total of 93 volatiles consisting of aldehydes, alcohols, ketones, hydrocarbons, esters, terpenoids and acids were identified. While a total of 61 compounds were contained in the sample from China with acetic acid (12.54% of total volatiles) as the most abundant volatile compound, Rwandan sample contained 59 compounds having hexanoic acid (19.81% of total volatiles) as the most abundant one. Chinese sample showed a higher amount of fat (3.56%) and protein (29.54%) than Rwandan sample fat (3.48%) and protein (25.26%). The ash content was found to be higher in Rwandan sample than in Chinese sample 17.26% and 13.44% respectively. The total polyphenol and total flavonoid contents of Chinese and Rwandan samples were respectively as follow Chinese sample (24.65 mg GAE/g dry weight basis and 39.08 mg Rutin Eq/g dry weight basis) and Rwandan sample (30.01 mg GAE/g dry weight basis; 52.78 mg Rutin Eq/g dry weight basis).
 
 
 
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