Fadimatou BEBBE · UY1 Research Hub

BCH

Fadimatou BEBBE

Chargée de Cours

11Publ.

BCHDép.

FSFaculté

Institution: Université de Yaoundé I
Faculté
Département
Email professionnel: fadimatou.bebbe@facsciences-uy1.cm

Activité scientifique

Synthèse des publications

Période: 2010–2024
Accès ouvert: 6
Types: 2
Publ.: 11

Journal Article · 9
Book Chapter · 2

Mots-clés récurrents

biology
chemistry
food science

Profil chercheur

Biographie

Enseignant-chercheur à l’Université de Yaoundé I. Grade : Chargée de Cours.

Publications scientifiques

Publications

2024

2024Article de revueAccès ouvert
Effect of Culinary Treatments on Nutritional and Anti- nutritional Profils of Sesame Oilcake for Use in Fighting Protein Malnutrition
Bebbe Fadimatou, Lonodjita Trésor, Doumta Charles Falang, Moundipa Fewou Paul
Asian Journal of Biotechnology and Bioresource Technology
To tackle protein malnutrition, the valorization of sesame cake has been initiated. A by-product of sesame oil extraction, it is commonly used as livestock feed. However, it could be used to enrich staple foods and improve their nutritional value, particularly in rural areas where access to quality protein sources is limited. In order to highlight its nutritional richness, certain soaking, roasting and hulling treatments were used to assess their impact on nutritional quality. Then extraction of the oil from the seeds using a mechanical press to obtain sesame cake was proceeded. Standard methods were used for physicochemical characterization of nutritional, mineral and anti-nutritional compounds. The results showed that the sesame oilcake obtained from the various treatments contained significant levels of total protein (26.55- 36.72g/100g DM), residual lipids (24.19- 32.37g/100g DM), carbohydrates (10.86- 18.74g/100g DM), ash (4.32 - 6.19 g/100g DM) and fiber (10.71-20.76 g/100g DM). Similarly, evaluation of the mineral composition of these meal concentrates showed their richness in phosphorus (20.47 - 176.66 mg/100g DM), calcium (15.75 - 467.42 mg/100g DM), magnesium (13.45 - 340.33 mg/100g DM), iron (4.90-14.70 mg/100g DM), and zinc (0.71-4.39 mg/100g DM). However, these sesame cake concentrates also contained anti-nutritional factors such as oxalates (0.48 - 1.04 mg/100g DM), phytates (0.08 - 0.12 mg/100g DM), saponins (0.084 - 1.10 mg/100g DM) and tannins (0.33 - 1.36 mg/100g DM). Fortunately, these were considerably reduced by pretreatment. Indeed, a 40.07, 83.33, 64.64 and 60.95% reduction in tannins, phytates, oxalates and saponins respectively were observed. The considerable reduction in anti-nutrients in the various cakes is an advantage for the digestibility and nutrient availability of this feed. Its high protein and mineral content could therefore be considered for use in protein malnutrition.
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2024Article de revue
Effect of Fermentation Time and Varietal Difference on the Pasting Properties and Bread‐Making Ability of Cassava Starch ( Manihot esculenta )
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bebbe Fadimatou, Bilkissou Njapndounké, Edith Marius Foko Kouam, Michael Hermann Kengne Kamdem et 5 autre(s)
Starch - Stärke
Abstract This research is to investigate the breadmaking ability of three cassava starch varieties (96/1414, TME15, and YARA) grown in Cameroon. To achieve this, starch samples from each variety are collected before and during fermentation to determine chemical, rheological, and bread‐making properties. They are analyzed for pH, titratable acidity (TTA), lactic acid (LA), specific volume (SPV), and pasting properties using known method; These parameters are used to perform a principal component analysis (PCA). The morphological characteristics are studied by scanning electron microscope (SEM). Result shows that, there is a decrease in pH (6.21–3.8) with an increase in TTA (0.34–7.05) and LA (0.15–6.46) with fermentation time. In parallel, a decrease of pasting properties and an increase in SPV (1.15–2.82 cm 3 g −1 ) are observed. The PCA surrounds 96/1414 day 30, YARA day 30, and TME15 day 25 α 30 as the best samples, and the SEM shows a superficial degradation of the granules after fermentation. Thus, this study suggests that the optimal sour cassava starch for bread‐making can be obtained from 96/1414 day 30, TME15 day 25 α 30, and YARA day 30. The variety 96/1414 appears to have the best bread‐making ability while TME15 appears to be most suitable for short fermentation time.
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2024Article de revueAccès ouvert
Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers
Bebbe Fadimatou, Bolona Bonheur, Achu Mercy Bih Loh
Open Journal of Applied Sciences
Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteins and minerals in our two products justify their umami taste and can be used as highly nutritional food flavour enhancers to prevent cardiovascular diseases, especially in the elderly.
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2023

2023Article de revue
Comparative Study of&lt;i&gt; Mbuja &lt;/i&gt;and&lt;i&gt; daddawa &lt;/i&gt;Oils in View of Their Use in the Treatment of Some Chronic Diseases
Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge
Journal of Food and Nutrition Sciences
Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa 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 Mbuja and daddawa 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 daddawa and mbuja 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 daddawa and mbuja 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 daddawa and mbuja seem to be identic and can be applied for the same treatment.
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2022

2022Chapitre de livre
Determination of Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) From Cameroon
Marlyne‐Joséphine Mananga, Kouandjoua Brice Didier, Kotue Taptue Charles, Bebbe Fadimatou, Djuikwo Nkonga Ruth, Mbassi Manga Gilbert et 4 autre(s)
Book Publisher International (a part of SCIENCEDOMAIN International)
Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The aim of the present study was to investigate the nutrients and the antinutrients content of both the raw and cooked ten red bean cultivars (Phaseolus vulgaris L.) from Cameroon. The moisture, lipid, protein, fibre, carbohydrate, ash contents and antinutrients composition were analysed using AOAC methods and minerals by atomic absorption spectrophotometry. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p \(\leq\) 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%, lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p<0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.
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2021

2021Article de revueAccès ouvert
Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon
Marlyne‐Joséphine Mananga, Kouandjoua Brice Didier, Kotue Taptue Charles, Bebbe Fadimatou, Djuikwo Nkonga Ruth, Mbassi Manga Gilbert et 4 autre(s)
International Journal of Biochemistry Research & Review
Beans are nutritionally and economically important food crop in Cameroon. However, data on the nutritional value of the different red bean cultivars remain poorly known to consumers. The objective of this study is to characterize 10 red bean cultivars in order to determine theirs nutrients, minerals and antinutrients contents. Grains of raw and cooked beans were evaluated for proximate, mineral and antinutrients composition. Statistical analysis of the data was carried out using the ANOVA and the Tukey test (p ≤ 0.05). The results of chemical analysis of the raw and cooked cultivar bean revealed moisture content ranging from 4.19 to 12.34%, protein from 10.56 to 46%,. lipids from 5.31 to 7.38%, ash from 1.93 to 4.61%, fiber from 2.42 to 7.97% and carbohydrates 38.30 to 68.85%. Different bean cultivars showed statistically significant differences in minerals. The most abundant minerals in the samples were potassium (K) and calcium (Ca) with contents ranging from 565.17 to 912.99 mg/100g dry matter (DM) and 78.5 to 933.85 mg/100g DM respectively. Iron (Fe) and zinc (Zn) contents ranged from 1.89 to 4.19 mg/100g DM and 2.10 to 5.15 mg/100g DM respectively. Antinutrients contents ranging from 0.14 to 1.00%, 2.86 to 8.82%, 0.07 to 0.18% and 0.26 to 1.22% respectively for tannins, phytates. oxalates and saponins after treatment. After soaking associated with cooking, red beans cultivars were found to contain the least minerals contents and that treatment significantly reduced (p<0.05) all the antinutrients evaluated. Red beans cultivars are potential nutrients rich food material for food formulation.
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2010

2010Article de revue
Physico-chemical and functional properties of bâtchi or hypocotyle axes of Borassus aethiopum Mart.
Ahmed Ali, Bebbe Fadimatou, Clergé Tchiégang, Clément Saïdou, Mohammadou Bouba Adji
African Journal of Food Science
The seed of the palm tree (Borassus aethiopum Mart.) at the beginning of its germination gives a hypocotyle axis which is consumed boiled or roasted by the populations of the Sahelian part of Africa. This present work was carried out to study its physico-chemical and functional properties. 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. Key words: Hypocotyls (bâtchi), Borassus aethiopum, physicochemical properties, functional properties, Cameroon.
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2023Article de revueAccès ouvert

Effect of&lt;i&gt; Mbuja &lt;/i&gt;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

Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa 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 Mbuja 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 Mbuja 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. Mbuja 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 Mbuja, corn and palm oils for 50 days. The results had shown that the main constituent of Mbuja 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 Mbuja oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension.

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2023Article de revueAccès ouvert

Effect of&lt;i&gt; Mbuja &lt;/i&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

Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa 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 mbuja 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 mbuja 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 mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja 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 mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.

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2023Article de revueAccès ouvert

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.

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2023Chapitre de livre

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.

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Fadimatou BEBBE

Synthèse des publications

Mots-clés récurrents

Biographie

Publications

2024

Effect of Culinary Treatments on Nutritional and Anti- nutritional Profils of Sesame Oilcake for Use in Fighting Protein Malnutrition

Effect of Fermentation Time and Varietal Difference on the Pasting Properties and Bread‐Making Ability of Cassava Starch ( Manihot esculenta )

Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers

2023

Comparative Study of&lt;i&gt; Mbuja &lt;/i&gt;and&lt;i&gt; daddawa &lt;/i&gt;Oils in View of Their Use in the Treatment of Some Chronic Diseases

2022

Determination of Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) From Cameroon

2021

Nutritional and Antinutritional Characteristics of Ten Red Bean Cultivars (Phaseolus vulgaris L.) from Cameroon

2010

Physico-chemical and functional properties of bâtchi or hypocotyle axes of Borassus aethiopum Mart.

Effect of&lt;i&gt; Mbuja &lt;/i&gt;Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats

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

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

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

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