EFFECT OF INTERMITTENT FRYING ON FATTY ACIDS, VITAMIN E, LIPID OXIDATION AND ACRYLAMIDE IN OILS AND PLANTAIN CHIPS COLLECTED FROM SMALL-SCALE PRODUCERS IN CAMEROON

ABSTRACT Deep-fat frying is susceptible to induce the formation of undesirable products as lipid oxidation products and acrylamide in fried foods. Plantain chips produced by small-scale producers are sold to consumers without any control. The objective of this study was to evaluate the quality of plantain chips from local producers in relation to production process parameters and oils, and to identify the limiting factors for the production of acrylamide in plantain chips. Samples of frying oils and plantain chips prepared with either palm olein or soybean oil were collected from 10 producers in Yaoundé. Quality parameters determined in this study were: fatty acid composition of the oils, determined by gas chromatography (GC) of free acid methyl ester; trans fatty acids, determined by Fourier transform infra-red spectroscopy; Tocopherols and tocotrienols as markers of nutritional quality were analyzed by High Performance Liquid Chromatography in isocratic mode. Free fatty acids and acylglycerols as markers of lipid hydrolysis were analyzed by GC of trimethylsilyl derivatives of glycerides. Conjugated dienes, Anisidine value and viscosity as markers of lipid oxidation and thermal decomposition of the oils; acrylamide which is formed through Maillard reaction and identified as a toxic compound in various fried products. Asparagine content of the raw fresh plantain powder was also determined. Fatty acid composition of palm oleins was stable within a day of intermittent frying. In soybean oils, about 57% and 62.5% of linoleic and linolenic acids were lost but trans fatty acids were not detected. Soybean oils were partly hydrolysed leading to the formation of free fatty acids, monoacylglycerols and diacylglycerols. In both oils, tocopherols and tocotrienols contents decreased significantly by about 50%. Anisidine value (AV) and polymers contents increased slightly in fried palm oleins while conjugated hydroperoxides, AV and polymers greatly increased in soybean oils. Acrylamide was not detected in the chips. This is explained by the absence of asparagine in the raw plantains, the other acrylamide precursors being present. This study shows that the plantain chips prepared at the small-scale level in Yaounde with palm olein are of good quality regarding oxidation and hydrolysis parameters and the absence of acrylamide. In contrast, oxidation developed with soybean oil whose usage for frying should be questioned. Considering that asparagine is the limiting factor for the formation of acrylamide in plantain chips, its content depending on several factors such as production parameters and maturity stage should be explored

Mango ( Mangifera Indica ) And Ambarella ( Spondias Cytherea ) Peel Extracted Pectins Improve Viscoelastic Properties Of Derived Jams

Food industries in developing countries are faced with the problem of inadequate supply of additives which can be met by proper utilization of local pectin sources. Mango ( Mangifera indica ) and ambarella ( Spondias cytherea ) peels are most of the time thrown into nature or used for animal feeding. They have been reported to be a potential source of pectins which could be used to process the fruits into various products. In order to assess their feasibility to be used in jam processing, ambarella and mango (Mango variety) peel pectins were extracted using three different extraction conditions: HCl at 85 °C/1h, water at 70 °C/1h and oxalic acid/ammonium oxalate (OAAO) at 85 °C/1h. Compare to commercial lime pectin with degree of methoxylation (DM) 70%, phase diagrams presenting sol-gel transition of purified pectins established as sucrose concentration (40-75 %, weight/weight) versus reduced pectin concentration (0.1-1.8 %, weight/weight) were studied at pH 3. Mango and ambarella jams were prepared with and without highly methoxylated peels pectins (0.4 %; DM 60-75%) and the effect of pectins on jam firmness was studied. Prepared hot jams, with 64 % of dry matter, 60 % of sucrose and/or 0.4 % of pectin, were characterized for their gelation kinetics and mechanical spectra at 20 °C. Phase diagrams showed that at pH 3, the minimal sucrose concentration used to obtain the gel is 40 % for OAAO mango pectin, 45 % for HCl mango and OAAO ambarella pectin, and 50 % for HCl ambarella and commercial pectin. Only gelation of OAAO extracted pectins was possible at low polymer (0.2 %) and standard sucrose (60 %) concentrations. Jams prepared without pectins exhibited a week gel behaviour (G' = 500-1000 Pa at 10 Hz) with those of ambarella being stronger than those of mango. Because of its good physicochemical characteristics, ambarella pulp was more suitable than mango pulp for jam processing. Mango and ambarella jams exhibited very strong gels (G'=2000-5000 Pa at 10 Hz) behaviour while using OAAO extracted pectins; the viscoelastic strength of the processing fruits increases 3-6 folds. Accordingly, OAAO extracted mango and ambarella peel pectins allow to obtain jams with excellent gelling properties

Proximate Analysis and Minerals of Black Bean Seeds (Phaseolus vulgaris L.) Used to Manage Sickle Cell Disease in West Region of Cameroon

Objective: The purpose of this present study was conducted to determine the proximate composition, and minerals of black bean seeds (Phaseolus vulgaris L.) used to manage Sickle Cell Disease (SCD) in West Cameroon Region. Methods: The Proximate composition was estimated by the standard procedures of the AOAC. Mineral contents were determined by X-ray fluorescence spectrometry. Results: The results revealed that black bean seeds contained moisture (8.268%), ash (3.063%), crude fat (1.718%), total protein (29.169%), carbohydrate (58.107%), crude fiber (9.397%), total dietary fiber (21.833%) and energy value (276.994 Kcal/100 g). The minerals analysis showed that potassium has the highest value (51.648 mg/100 g), followed by Phosphorus (6.022 mg/100 g), Magnesium (3.867 mg/100 g), Chloride (0.425 mg/100 g) and iron (0.357 mg/100g), while Zinc was  the  least  (0.099 mg/100 g). Calcium was not detected. Conclusion: The results of the study revealed that black bean seeds used to manage Sickle Cell Disease in West Cameroon Region are a good source of important nutrients such as carbohydrate, protein, fat, fiber and minerals. This study concluded that black bean seed contained immense nutritional therapeutic importance in the management of Sickle Cell Disease