Effect of some local plant extracts on fatty acid composition of fish () during smoking and sun drying in the Far-North region of Cameroon.

The objective of this study was to assess the antioxidant activities of three plant extracts ( leaves, fruits, and leaves) and to evaluate their effects on the preservation of fish polyunsaturated fatty acids (PUFAs) during smoking and sun-drying processes. PUFAs are highly prone to oxidation during fish processing. The plant extracts were analyzed for their polyphenol contents and were evaluated for their total antiradical capacity.

Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of fish from far-north region of Cameroon.

The objective of this study was to evaluate the effect of different cooking and smoking treatments on proximate composition, lipid quality and mineral content of , a fish consumed in Far-North Region of Cameroon. Results revealed that the proximate composition was significantly (P < 0.05) affected by treatments: except boiling, all the others treatment reduced significantly (P < 0.

Effect of boiling and oven roasting on some physicochemical properties of sunflower seeds produced in Far North, Cameroon.

The effects of different processing methods on proximate composition, total phenolic content, antioxidant activity, lipid oxidation, and mineral contents of sunflower seeds produced in Far North Region of Cameroon were evaluated. Mean moisture, ash, lipid, protein, fiber, and carbohydrate contents of raw sunflower seeds were 6.60%, 2.

Effect of oven and sun drying on the chemical properties, lipid profile of soursop () seed oil, and the functional properties of the defatted flour.

Soursop seeds present a potential source of edible oil production. This work was aimed at determining the effect of oven and sun drying on the chemical properties and lipid profile of soursop seed oil as well as the functional properties of the defatted seed flour. The chemical properties, lipid profiles, and functional properties of soursop seeds dried for 0, 6, 12, 18, 24, and 30 hr, and 0, 1, 3, and 5 days, respectively, in the oven and on the sun using time T0 as the control sample were determined using oil quality indices, gas phase chromatography, and functionality tests for flours, respectively, with a view of highlighting the potentials of the defatted seed.

Nutritional, sensory, physico-chemical, phytochemical, microbiological and shelf-life studies of natural fruit juice formulated from orange (), lemon (, Honey and Ginger ().

Orange (), lemon (, ginger () and honey contain nutrients and phytochemicals that are beneficial to health. Most of the available fruit drinks are artificial and may contain a lot of chemicals which could be unhealthy and detrimental to the health of the consumers. This work was aimed at formulating a healthy fruit drink from the combination (blend) of orange, lemon, ginger and honey for the development of a new product.

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly ( < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases ( < 0.

Alteration of the lipid of red carp () during frozen storage.

The aim of this study was to determine the oxidative stability of oil extracted from red carp fish frozen up to 9 months at -18°C. To assess oil stability of red carp fish, the analytical indexes and Fourier transform infrared (FTIR) spectroscopy were used. These methodologies used provided similar conclusions.

Effect of smoking and refrigeration on lipid oxidation of : A fish commonly consumed in Cameroon.

Changes in lipids of herring () muscle during different smoking methods and 9 days of refrigeration at 4°C were investigated. The proximate analysis of raw herring revealed that the total lipid, the total protein content and the crude ash were 10.20%, 69.

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.

Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon.

The aim of this study was to determine the effect of boiling and roasting on the proximate, lipid oxidation, fatty acid profile and mineral content of two sesame seeds varieties. The proximate composition was significantly affected (P<0.05) during treatments.