Scientific publications
Doumta Charles Falang
Ghomdim Nzali Horliane
Ngangoum Eric Serge
Journal of Food and Nutrition Sciences
<i>Mbuja</i> and <i>daddawa</i> are food condiments obtained by traditional uncontrolled fermentation of <i>Hibiscus sabdariffa </i>and<i> Parkia biglobosa </i>seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of <i>Mbuja </i>and<i> daddawa </i>are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that <i>daddawa</i> and <i>mbuja</i> are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of <i>daddawa</i> and <i>mbuja</i> oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of <i>daddawa</i> and <i>mbuja</i> seem to be identic and can be applied for the same treatment.
