Peptidomics Analysis of Soy Protein Hydrolysates-Antioxidant Properties and Mechanism of their Inhibition of the Oxidation of Palm Olein during Frying Cycles.

This study determined for the first time the structure of the peptides (i.e., peptidomics) in soy protein hydrolysates and elucidated their effects on an oil's oxidative stability during frying cycles.

Optimization using response surface methodology of the soaking and germination time of two rice varieties ( and ) grown in the locality of Dschang (West-Cameroon).

Abstract: One of the solutions to increase children's energy intake is the use of amylase-rich flours. This led us to optimize the fluidification capacity of two paddy rice varieties. For that, the Doehlert plane-type response surface methodology was used to optimize the germinating ability of paddy rice flour (varieties and ) to fluidize cassava-based gruels by using two factors: soaking and germination time.

Optimum biscuit from L and L. composite flour: effect on pancreatic histology, biochemical and hematological parameters of diabetic rats.

This study investigated the effect of consumption of an optimum biscuit from composite flour of L. (') and L. (cowpea) on the pancreatic histology, biochemical and hematological parameters of streptozotocin-induced diabetic rats.

Optimisation of the production of corn amylase flour from corn and varieties for the fluidification and energy density increase of cassava gruel.

The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do this, the germinated corn flour (GCF) varieties and was produced according to the response surface methodology and the Doehlert plan was used with factors such as soaking (12-48 h) and germination (24-96 h) times.

Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (, and ) flours grown in the locality of Dschang (West region of Cameroon).

Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix. To fight against this phenomenon, several treatment methods have been developed, such as bleaching. This led us to investigate the effect of bleaching on the physico-chemical, functional and rheological properties of three irish potato varieties.

Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours-Influence on the nutritional and energy value.

Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the fluidification of the gruels made from these flours by germinated yellow corn and sweet white potato flours. To do this, the approximate chemical composition, physical and functional properties, and ability of amylase-rich flours to digest the starch in order to reduce consistency were evaluated.

Effect of Boiling and roasting on lipid quality, proximate composition, and mineral content of walnut seeds produced and commercialized in Kumba, South-West Region Cameroon.

The effect of boiling and roasting on the lipid quality, proximate composition, and mineral content of African walnut seeds () was assessed. Results indicated that the quality of walnut oil significantly ( < .05) reduces with the treatments.

Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans.

The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans.