Study of Kernel Oils Properties of Selected Plants from Kahuzi-Biega National Park and Surroundings, South-Kivu, Democratic Republic of Congo | Chapter 5 | Chemistry and Biochemistry: Research Progress Vol. 6

The floristic composition conditions most habitats in the world and this, ultimately, conditions the presence or absence of several animal species and of all biodiversity. Protected areas are the cornerstone of efforts to conserve the planet’s species and ecosystems. The rising consumption of edible vegetable oils underscores the importance of understanding their medicinal and nutritional value. Kahuzi-Biega National Park in the Democratic Republic of the Congo is home to various plants as sources of edible oil for food preparations and medicinal therapy. This study aimed to assess the oil yield and to characterise oils obtained from eleven plants growing in this park and its surroundings. These were Carapa grandiflora, Carapa procera, Cardiospermum halicacabum, Maesopsis eminii, Millettia dura, Myrianthus arboreus, Myrianthus holstii, Pentaclethra macrophylla, Podocarpus usambarensis, Tephrosia vogelii and Treculia africana. Oils were extracted using ethyl ether in a Soxhlet extractor, and physicochemical characteristics were determined using standard methods of the American Oil Chemists Society. The seed oil content obtained ranged from 17.2% (T. vogelii) to 64.4% (P. usambarensis). The oil specific gravity varied from 0.8050 to 0.9854; the oils' melting point ranged from -12 to 32°C; the oil saponification values from 182.5 to 260.9 mg KOH/g; the oil acidity index from 1.74 to 5.31 mg KOH/g, and the unsaponifiable matter from 0.54 to 2.25%. The plant seed oils content reported in this study is comparatively higher than some food crop plants such as soybean and olive. Five of these oils have an oil melting range as that of edible oils. C. grandiflora, C. halicacabum, M. eminii and the two species of Myrianthus are in the range of common cooking oils by their specific gravity values. P. usambarensis seed oil, with its relatively high unsaponifiable matter content, can have efficacy as a cosmetic.

 

Author (s) Details

 

Melchias Kazadi Minzangi
Department of Biotechnology and Natural Substances, Research Centre in Applied Sciences and Technology, CRSAT/Kinshasa, DR Congo and Department of Environmental Sciences and Management, Faculty of Sciences and Technology, University of Kinshasa, DR Congo.

 

Junior Kabongo Kanimba
Department of Biotechnology and Natural Substances, Research Centre in Applied Sciences and Technology, CRSAT/Kinshasa, DR Congo.

 

Théophyle Tambala Kongbo
Department of Geophysics, Research Centre in Natural Sciences, CRSN/Lwiro, DR Congo.

 

Archileo Natigo Kaaya
Department of Food Technology and Nutrition, Makerere University, P.O. Box 7062 of Kampala, Uganda.

Frank Kansiime
Department of Environmental Management, Makerere University, P.O. Box 7062 of Kampala, Uganda.

 

Augustin Malumba Mukaya
Department of Chemistry and Industry, Faculty of Sciences and Technology, University of Kinshasa, DR Congo.

 

 

Please see the book here:- https://doi.org/10.9734/bpi/cbrp/v6/5507

Post-harvest System and Quality of Cocoa Beans in the Southern Region of Cameroon: A Recent Study | Chapter 4 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The variable quality of the country's commercial cocoa production was proven to by the numerous rejections of Cameroonian cocoa on the international market. In an effort to raise the quality of this product, a review of post-harvest procedures was carried out.

Two cocoa production zones, specifically the southern Cameroonian subdivisions of Biwong Bulu and Mvangang, implemented an inquiry form on the methods of post-harvest treatments. Farmers provided the fermented and dried beans, which were then gathered and their physicochemical properties assessed for quality. The findings indicate that the producers, who were on average 90% men and 38.3% of whom were older (> 50 years old) and not linked with a cooperative, were unaware of the standards for commercial cocoa's quality, which led to a lack of respect for the post-harvest method of processing cocoa. Only 41.8% of the farmers followed the sequential order of the various post-harvest treatment unit operations. There were three different drying modes and four different fermenting modes (box, banana leaves, tarpaulin, and plastic bags) (hurdle, tarpaulin and soil). The morphological and physicochemical characteristics of the various samples were strongly changed by the various treatment modalities, which also had an impact on the quality of the cocoa beans. Large cocoa beans are produced by fermenting them in cascading crates (V = 1030 50.90 mm3) and drying them on raised trays (V = 1310 77.36 mm3), which is the material that allowed the cocoa to swiftly reach a moisture content that was in accordance with commercial-quality cocoa (6.82 0.91%). The post-harvest treatment technique was not followed as indicated in Cameroon's southern region. Sensitizing and educating farmers is essential for the development of cocoa production in this region, especially for these two subdivisions. To achieve high-quality cocoa with higher physical, morphological, and physicochemical features (moisture, lipids, and acidity), solar drying on elevated racks may be advised. This will provide commercial chocolate of grades I (superior) and II.

Author(s) Details:

C. Saïdou,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

E. Tchemtchoua,
Faculty of Agronomy and Agricultural Sciences, University of Dschang, P.O. Box 222, Dschang, Cameroon.

A. Mahama,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

B. A. Mohammadou,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

D. Abolo,
Institute of Agricultural Research and Development, P.O. Box 2123, Nkolbisson Yaoundé, Cameroon.

A. Ali,
University Institute of Technology, University of Ngaoundere, P.O. Box 454, Ngaoundere Cameroon.

N. N. Njintang,
National School of Agro-Industrial Sciences, University of Ngaoundéré, P.O. Box 455, Ngaoundéré, Cameroon.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8316

The Influence of Gongronema latifolium and Ocimum basilicum Extracts on the Antioxidant and Physicochemical Properties of Smoked Beef Stored at Room Temperature | Chapter 9 | Current Research in Agricultural and Food Science Vol. 5

 The first paragraph is an introduction. The necessity to investigate natural alternatives with antioxidant potential in meat processing has arisen as a result of the persistent health hazards connected with artificial preservatives. The effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts on smoked beef during 9 days of room storage (25°C) was investigated in this study. Antioxidants, which have important attributes in food preservation, are divided into two classes in the food industry: synthetic antioxidants such as nitrite, and natural antioxidants such as plant extracts with antioxidant qualities.

Methodology: Beef samples were made from freshly cut rounds (2 kg each) that were randomly assigned to one of four groups: Nitrite, OBE, GLE, or OBE+GLE. Physicochemical (cooking loss, yield, and colour), sensory characteristics, pH, and lipid oxidation (TBARS) examinations were performed on prepared beef samples. Data was analysed using descriptive statistics and ANOVA with a significance level of 0.05.

Cooking yield and colour did not differ significantly from control samples, however control samples had higher values. Sensory aspects such as flavour, texture, tenderness, and juiciness showed a considerable potential in OBE and GLE inclusions, with panellists scoring the latter as the samples with the highest overall acceptance. During the storage time, all treatments showed a substantial trend in TBARS and pH values, with the highest and lowest values found in the control and OBE treatments, respectively.

Conclusion: GLE-treated beef outperformed the other extract-treated samples throughout the storage duration. Exploring its synergistic effects with other affordable, accessible, and rich bioactive sources will be crucial in the shelf life extension of meat, given the need for natural alternatives to chemical preservatives.

Author(s) Details

Anthony Pius Bassey
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Olubunmi Olufemi Olusola
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Ayobami Adeshola
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

Jumoke Folasade Ajibade
Animal Products and Processing Unit, Department of Animal Science, University of Ibadan, Ibadan, Nigeria.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1139