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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of<i> mbuja </i>oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, <i>mbuja </i>was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing <i>mbuja</i>, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of <i>mbuja</i> oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of <i>mbuja</i> oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of <i>mbuja</i> and justify its use in traditional medicine to treat chronic diseases.