Scientific publications
2023Journal articleEnglishOpen access
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Scientific publications
Doumta Charles Falang
Ghomdim Nzali Horliane
Ngangoum Eric Serge
Journal of Food and Nutrition Sciences
<i>Mbuja</i> (<i>Bikalga; dawadawa botso; datou; Furundu</i>) is a food condiment obtained by a traditional uncontrolled fermentation of <i>Hibiscus sabdariffa</i> seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy properties the consumption of <i>Mbuja</i> is less appreciated in urban areas. This is due to its strong smell, to its bad condition of manufacturing practices which leads to the rapid alteration of nutritive values. The main problem now is how to lead people to consume <i>Mbuja</i> which nevertheless contains bioactive molecules, which can help in the treatment or in the prevention of some cardiovascular diseases and hypertension. In order to valorize its nutraceutic property, a study on physicochemical characterization and on nutraceutic value of its oil were carried out. <i>Mbuja</i> was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it was assessed on its various components by using classical methods. Nutraceutic aspect was conducted after feeding male rats with different diets containing <i>Mbuja</i>, corn and palm oils for 50 days. The results had shown that the main constituent of <i>Mbuja</i> oil was polyunsaturates fatty acids (C18:2). Feeding rats with this oil had shown good hypocholesterolemic activities in their blood compared to corn and palm oils. Which is characterized by reduction of triglyceride, total cholesterol, LDL cholesterol and increasing of HDL cholesterol. Consumption of <i>Mbuja </i>oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension.