Effect of and spice extract powders on the lipid quality of groundnuts pudding during steam cooking.

Groundnut seeds contain higher concentrations of unsaturated lipids which are prone to oxidation in formulated foods. This study determined the antioxidant activities of water extract powders from two spices ( and ) and their ability to preserve the quality of lipids in groundnuts pudding during steam cooking with 0, 0.5, 1, 2 and 4% of spice extract powders.

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.