Effect of steam cooking and particle size on the nutritional composition, phytochemicals and antioxidant activities of oyster mushroom () powder.

In this study raw and steamed were dried and ground and fractionated by sieving into four granulometric classes (< 200 µm, 200-250 µm, 250-355 µm and > 355 µm) and unsieved powders. The combined steam cooking and sieving improved the content of total polyphenols (+ 59.45%), flavonoids (+ 76.

Antibacterial activity of bioemulsifiers/biosurfactants produced by S4 and S5 and their utilization to enhance the stability of cold emulsions of milk chocolate drinks.

Chocolate milk drink, one of the most popular and widely consumed milk products among the population, independent of their age, has as its main challenge the problem of its physical instability. The aim of this study was to assess the stabilizing effect of bioemulsifiers/biosurfactants (BE/BS) from two lactobacilli strains in a cold chocolate milk drink. The strains S4 and S5 isolated from were screened for their ability to produce BE/BS.

Effect of controlled differential sieving processing on micronutrient contents and in vivo antioxidant activities of L. calyxes powder.

Sun-dried calyxes of were finely grinded and fractionated by controlled differential sieving processing (CDSp) into four granulometric classes. The obtained powder fractions were examined for their micronutrient contents and in vivo antioxidant properties in high-fat diet induced oxidation model rats. Unsieved powder and lyophilized ethanolic extract were used for comparison.

Micronutrients and in vivo antioxidant properties of powder fractions and ethanolic extract of Forssk. fruits.

powders were processed by sieve fractionation and ethanolic extraction followed by freeze-drying. The micronutrient contents and the in vivo antioxidant properties of powder fractions in rats' high-fat diet-induced oxidation model were determined. Sieved fractionation was achieved by finely grinding the Dichrostachys fruits and fractionating on a sieve column to retain particle of sizes <180, 180-212, 212-315, and ≥315 µm.

Chemistry and functionalities of lake deposits and plant-based salts used in food preparations: A review.

Lake deposits, plant-based ashes, filtrates and evaporites or alkaline salts are used traditionally in food preparations by local populations in Africa, Asia, South America, and Oceania. Depending on the context, traditional alkaline salts are used to reduce cooking times, improve rheological characteristics of starchy doughs, maintain the color of vegetables, improve the viscosity of sticky vegetables, and act as emulsifiers. This review highlights some of the relationships among chemical composition and physicochemical properties of traditional alkaline salts when used in solution as well as their functionalities.

Effect of sieved fractionation on the physical, flow and hydration properties of Lam., Forssk. and L. powders.

This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from seeds fruits and calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence ( < 0.

Effect of spices formulations on the physicochemical and sensory properties of , a Cameroonian dish prepared with cucurbitaceae seeds.

, a cake made by steam cooking a mixture of Cucurbitaceae seeds paste and others ingredients specially spices, is a highly prized dish in Central African region. A preliminary investigation conducted as part of this study highlighted that formulations used in the processing of vary according to the spices used. This study was carried out to determine the best formulation for the preparation of this dish.

Hypolipidemic and anti-atherogenic effect of aqueous extract leaves of Ficus glumosa (Moraceae) in rats.

Leaves of Ficus glumosa are used in northern Cameroon and southern Chad for the treatment of cardiovascular diseases, as food and as a stimulant for milk production in both women and animals. Atherosclerosis is a disease in which frequency increases with age. The first lesions appear at the young subject during adolescence.

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers.

The yellow (YP) and white (WP) sections of giant swamp taro (GST) contain 40.0 g/kg and 51.5 g/kg (dry wt) respectively of pure mucilage made up of D-glucose (44.

Evaluation of antinociceptive effects of Crassocephalum bauchiense Hutch (Asteraceae) leaf extract in rodents.

Ethnopharmacological Relevance: The leaves of Crassocephalum bauchiense have long been used in traditional Cameroonian medicine for the treatment of epilepsy, pain, inflammatory disorders, arthritis and intestinal pain.

Aim Of The Study: In this study, we attempted to identify the possible antinociceptive action of the aqueous extract and the alkaloid fraction prepared from the leaves of Crassocephalum baucheiense.

Materials And Methods: Using acetic acid induced abdominal constrictions, formalin-, capsaisin- and glutamate-induced nociception, and hot plate assay procedures, the antinociceptive effects of the aqueous extract and the alkaloid fraction was assessed after oral administration in mice.