Robert Ndjouenkeu

University of Ngaoundere · Department of Food Science and Nutrition

Lake deposits and plant-based ash salts are food additives used in a variety of food preparations throughout the world. They exist in many colours and are found in market stalls in many countries. In the literature, they have been named traditional alkaline salts (TAS). Their colours (as identified by users) are their major quality determinant and...

Research Problem: Cassava leaves play an important role in the diet of the Central African population. Several studies have investigate the composition in nutrients of cassava leaves but only few study focused on the impact of the cassava mosaic virus disease, the main threat of the cassava production in sub-Saharan Africa, on the nutritional value...

The aim of this study was to investigate the possibility of using overripe banana and plantain mixed with maize to develop composite flours for making doughnuts. The fresh pulp of banana or plantain at maturity stage 7 (appearance of black spots on the surfaces of their peels) was substituted by maize flour at levels of 5, 10, 15, 20, 25, 30 and 35...

Le temps de cuisson et la température de séchage des graines de karité (Butyrospermum parkii) qui préservent la qualité du beurre ont été déterminés. Une cuisson des graines dans l'eau bouillante pendant 100 à 120 minutes suivie du séchage à 60-70 °C permet d'obtenir un beurre avec une acidité inférieure à 0,3% d'acide oléique, un indice de peroxyd...

Background: The combined effect of drying temperature and time was evaluated on residual water content, yield of oil extraction, total phenolic compounds and antioxidant activity of seed kernel from a Cameroonian local variety of mango (Local Ngaoundere). Response surface methodology (RSM) using central composite design (CCD) as tool, was used to d...

Background. Many African mothers use gruels made of maize and sorghum as complementary foods for their infants because they cannot afford the cost of nutritionally superior commercial weaning foods. Objective. To improve the nutritional quality of traditional sorghum gruels used as complementary foods for children between six months and five years...

In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in t...

Maize and sorghum flours were milled by four different methods (a traditional, semi-traditional, mechanical and industrial method). Iron availability was estimated by an in vitro technique. The total, soluble and ionizable (available) iron as well as the phytate and neutral detergent fiber content of the gruels varied with type of flour and also wi...

L’eau du bassin versant de la Menoua subit de plein fouet le phénomène de pollution induite par les activités anthropiques très nombreuses dans la région. L’objectif de ce travail est d’étudier l’évolution spatio-temporelle de la qualité métallique de l’eau de consommation humaine du bassin versant de la Menoua, dans le but d’évaluer son degré de p...

Objectif : Dans la partie septentrionale du Cameroun, les céréales constituent la base de l'alimentation. La diversification de ce régime alimentaire nécessite l'introduction des aliments riches en protéines et justifie l'amélioration de la quantité et de la qualité du niébé dont les feuilles, les gousses et les graines sont consommées. Méthodologi...

Cassava, one of the main components of the diets of the populations of Central and West Africa, conveys an image of the culture of the poor, due to structural and technological constraints that inhibit its industrial and commercial expansion. Technological constraints are reviewed in the context of food uses of the tuber. They mainly focus on the d...

Lake deposits, plant-based ashes, filtrates and evaporites or alkaline salts are used traditionally in food preparations by local populations in Africa, Asia, South America, and Oceania. Depending on the context, traditional alkaline salts are used to reduce cooking times, improve rheological characteristics of starchy doughs, maintain the color of...

The resurgence of food-related chronic non-communicable diseases has become a public health problem in most African countries. Unfortunately, nutritional management is not yet effective in these countries and is of upmost importance to find solutions that respect feeding habits. The objective of this study was to evaluate the effect of bread fortif...

Aims: Determine the variability and usages of Traditional Alkaline Salts (TAS) used in Africa, specifically in Cameroon. Place and Duration of the Study: This study was done in different agro-ecological areas of Cameroon between January and August 2015. Methodology: Individual interviews of women (204) found in markets of different Agro-ecological...

Dioscorea schimperiana is an endangered yam species in Cameroon and the future of it traditional drying technology is questionable. This study was carried out to evaluate the sustainability of D. schimperiana drying sector in a constrained environment like the West region of Cameroon. A survey was conducted in four of the six divisions of the west...

Résumé La production de « bili-bili », boisson fermentée élaborée à partir du sorgho, constitue une des composantes principales des structures de l’artisanat alimentaire urbain du Nord Cameroun. Les pratiques techniques intègrent des différenciations justifiées par l’adaptation des disponibilités techniques locales conduisant ainsi à une variabilit...

Abstract Background Biosurfactants are natural surface-active compounds produced by a variety of microorganisms. The high cost of culture media limits the large-scale production and use of biosurfactants. It is therefore necessary to develop an efficient and cost-effective bioprocess to improve the yield of biosurfactants from microorganisms. In th...

In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to produce GF bread using xanthan gum as substitute of gluten. The “constrained mixture design” was used to evaluate the effect of flour proportions on the rheological and textural properties of dough and bread. The pasting properties of flour blends reveal high p...

In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteristics) while nutritional quality was evaluated in t...

This study was carried out to investigate the physiochemical and pasting properties of D schimperiana flour in order to find out potential diversity of end uses. Dried slices were randomly purchase from many sellers in Baham, Bamendjou and Bangangté markets in the Western region of Cameroon. Dried slices were reduced into flour of 160μm size. Flour...

Bambara groundnut is a leguminous plant with high nutritive value of Sub Saharan Africa. In spite of its high potential in alimentation, the Bambara groundnut is less popularized. This crop grows on acid, dry and less fertile soils and may therefore be a resilient crop in the context of climatic variability. The present work aims to identify of all...

Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter. The roasting conditions used were temperatures in the range of 110–197 °C and time ranging from 10 to 57 m...

Dans le but d'évaluer la qualité de l'eau consommée dans la localité de Dschang et son impact sur la santé des consommateurs, une étude typologique des ressources en eau, des usages, des facteurs de risques de pollution ainsi que celle des maladies récurrentes a été menée sur la base des enquêtes. La caractérisation physicochimique et microbiologiq...

Le risque sanitaire lié à la consommation de l’eau polluée par l’homme dans le Monde plus particulièrement en Afrique, est une véritable problématique en matière de santé publique. C’est pourquoi l’OMS, dès sa création en 1948, s’est toujours préoccupée de définir les valeurs limites. L’objectif de ce travail était d’étudier le qualité physicochimi...

Rice as staple food is the most important and valuable cereal crop in Cameroon, particularly in rural areas where poor population cannot afford to cook and eat at their convenience. With the outbreak of Nerica varieties, it is important to evaluate and compare their nutritional and mineral properties to those of the local ones prior to their vulgar...

RESUME Une étude de caractérisation des unités de séchage et des fruits séchés a été effectuée dans la région du Littoral-Cameroun. Son objectif était de faire un diagnostic des structures de séchage et une évaluation des qualités physicochimiques des ananas séchés en vue de dégager les points d'amélioration technologique et d'appui technique aux a...

In Sub Saharan Africa, one of high potential nutritional crop is the Bambara groundnut. Popular and neglected legume, it is available in very low amount despite of being the richest seeds in lysine and methionine. To enhance the production of this crop and raise it as a strategic crop to fight hunger, the present work investigate in smallholders fa...

Aim: Ziziphus mauritiana is an endemic fruit spread in the savannah region of Cameroon. The fruit, locally called Jaabi, is harvested dry and consumed as such or processed into a local cake named Yaabande, using three baking techniques (sun drying, steam baking and stifle baking). The aim of the study is to characterize the sensory profile and cons...

Aims: Jaabi, the local name of the fruit of Ziziphus mauritiana Lam, endemic in the savannah region of Cameroon, is processed into flour and cooked into small round cakes commonly called "Yaabande." The present work aimed at understanding the relation between the processing practices and the quality of the product. Place and Duration of Study: The...

Cooked paste of smoked-dried flour of retted cassava is the staple food of million people in West and Central Africa. The present study investigates the dynamics of combined smoking and drying on some physicochemical and functional properties of the flour and its derived starch. Fresh cassava tubers (variety 4115) were trimmed, retted, wrung, crush...

Leaves of Abrus precatorius, tubers of Burnatia enneandra and stems of Cadaba farinosa are used in savannah regions of Cameroon in traditional food processing, particularly in sweetening and liquefaction of gruels. α-amylase was extracted and partially purified from these plants using conventional methods of protein purification including ammonium...

In order to improve the sensorial qualities of sweet potato for use in infant food formulation, tuber slices were wet-fermented for 5 days and aliquots were collected and treated for various analyses. Acidification during fermentation resulted in pH drop in slices from 6.3 to 3.9 during the process. Amylase activity of sample extracts fell from abo...

Wild edible plants contribute significantly to the diets of populations in the hot, arid regions of the western Sahel, especially during periods of food scarcity. Tiger nut tubers (Cyperus esculentus) which are used by local populations as nibble food were collected in the Northern of Cameroon are treated by soaking in different solutions and analy...

Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sauces, improvement of the swelling of maize and bean cakes) and in the process of decantation of traditional beer. In order to valoriz...

Aims: In order to assess the milk sector in Cameroon, the research and development sector is being questioned about the global quality of milk, as well as the specificity of the breeding context, since the milking activities are essentially based on rudimentary practices. The present work aims at shedding more light on the ongoing discussion on the...

This study aims at assessing the contamination of raw milk produced in Ngaoundere (Adamaoua region of Cameroon) by antibiotic residues. With respect to this objective, a survey with actors involved in cow health care was carried out from August to September 2010, in order to define the practices of antibiotic use in the region. In addition, a total...

In an attempt to understand the potential valorisation of local African legumes, hydrocolloids of five legumes (Corchorus olithorus, Triumfetta cordifolia, Cerathoteca sesamoides, Adansona digitata, and Bridelia thermifolia) were extracted and characterised as polysaccharides. All the gum extracted were rich in galactose residue (31-62 percent), su...

This study investigated the emulsifying properties of okra (Hibiscus esculentus), dika nut (Irvingia gabonensis) and khan (Belschmiedia sp.), three African food hydrocolloids used to thicken and flavor soups. Results showed that khan has an emulsion potential approximately 20 and 100 times higher than the second and the first, respectively. A kinet...

Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from 'dika nut' (Irvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditio...

Polysaccharide extracts were prepared from two traditional food thickeners with extensive domestic use in central and western parts of Africa: okra (Hibiscus esculentis L.) and the seed kernel from 'dika nut' (Irvingia gabonensis). Both demonstrated typical polyelectrolyte behaviour in solution, and were therefore studied under fixed ionic conditio...