Fadimatou BEBBE

Effect of<i> Mbuja </i>Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats

Doumta Charles Falang, Bebbe Fadimatou, 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.

• #hibiscus plant research studies
• #hibiscus sabdariffa
• #food science
• #palm oil

Effect of&amp;lt;i&amp;gt; Mbuja &amp;lt;/i&amp;gt;Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats

Doumta Charles Falang, Ghomdim Nzali Horliane, Bebbe Fadimatou, 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.

• #coconut research and applications
• #palm oil
• #corn oil
• #chemistry

In vitro Antioxydant Potential of Two Formulated Antidiabetic Powders by Using Nutraceutic Plants of Cameroon.

Charles Falang Doumta, Bebbe Fadimatou, Marlyne Joséphine Mananga, Eyenga Mougnol Jean Sylvain

Food Science & Nutrition Research

Many modes of action have been explored in the fight against type 2 diabetes, including the use of drugs. But these drugs, in addition to their relatively high cost, are not without side effects. As an alternative to these difficulties, traditional pharmacopoeia use several nutraceutic plants in the treatment of type 2 diabetes including: Vernonia amygdalina, Tetrapleura tetraptera, Leptadenia lancifolia decne and Gum Arabic (Acacia Senegal sap). The fact that these plants are used for the same treatment means that they contain bioactive contents, which can be different depending on the plant. For this reason production of formulated powders (JE1 and JE2) of these plants with good anti-diabetic effects can help in the treatment of some chronic diseases. To assess the efficacy of the formulated powders a study of antioxidant activity of two formulated powders was evaluated. Formulation of powders and comparative analyses of bioactive compounds of different formulated powders obtained was done by using classical methods. The results revealed some difference in the phytochemical contents of the both formulated powders. JE1 is rich in mineral and anti-nutrition contents and JE2 is rich in vitamin C. JE1 and JE2 possess strong antiradical activities, but in general JE1 has the better free radical scavenging efficacy and antiradical activity compared to JE2. Indeed the results reveal that JE1 and JE2 can have an impact on the control of oxidative stress on patients suffering from type 2 diabetes and this explains why Vernonia amygdalina, Tetrapleura tetraptera, Leptadenia lancifolia decne and Gum Arabic (Acacia Senegal sap) are used in the traditional pharmacopoeia for treatment of type 2 diabetes. For this reason consumption of these plants need to be encouraged.

• #natural antidiabetic agents studies
• #moringa oleifera research and applications
• #pharmacological effects of natural compounds
• #in vitro

Physical, Chemical, and Functional Characteristics of Borassus aethiopum Mart's Bâtchi or Hypocotyle Axes

Ahmed Ali, Bebbe Fadimatou, Clergé Tchiégang, Clément Saïdou, Mohammadou Bouba Adji

The objective of this work was to valorize the ‘bâtchï’ by evaluating its nutritional properties. Specifically, the study focused on morphological characterization, determination of nutrients content and antinutritional factors of the product and on the study of some functional properties of the flour obtained by drying, grinding and sieving the product. People in the Sahelian region of Africa consume the hypocotyle axis, which the palm tree's seed (Borassus aethiopum Mart.) produces at the beginning of germination. The goal of the current work was to investigate its physico-chemical and functional characteristics. To this effect, macronutrients, minerals, anti-nutritional factors as well as some functional properties were evaluated on the dry powder of the seeds. The results obtained showed that the dry matter (DM) was 92.53 ± 0.89%. The total lipid content (10.73 ± 0.00 g/100 g DM) was important and higher than that of other roots and tubers. Total and soluble sugars represented 39.98 ± 0.20 and 2.72 ± 0.19 g/100 g DM respectively. The total starch content was 35. 23 ± 0.50 g/100 g DM, with resisting and digestible starch representing respectively 20.27 ± 0.24 g/100 g DM and 7.44 ± 0.38 g/100 g DM. The fibers content was 6.10 ± 0.22 g/100 g DM. Total ash represented 2.68 ± 0.04 g/100 g DM with: Total phosphorous (129.66 ± 3.26 mg/100 g of DM), calcium (119.48 ± 0.45 mg/100 g of DM), sodium (784.4 ± 18.16 mg/100 g of DM). The anti-nutritional factors contents were: Phenolic compounds (275.75 ± 53.54 mg/100 g DM); Tanins (239.76 ± 30.09 mg/100 g DM), Phytates (87.88 ± 19.59 mg/100 g DM) and Oxalates (0.98 ± 0.05 mg/100 g ms). The analyzes carried out on the functional properties of the hypocotyle axes revealed that the water absorption capacity, the index of solubility, the gelifying power and the time of gelification were 272.99 ± 15.13%, 31.83 ± 1.28%, 13% and 12 min respectively. It would be wise to conduct in-depth studies aimed at describing the type of starch and fibres in bâtch as well as the nature of the anti-nutritional factors which, in some circumstances, can be beneficial. This food product is highly valued and widely consumed in the Sahelian zones of Africa.

• #african botany and ecology studies
• #phytase and its applications
• #cassava research and cyanide
• #chemistry