Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Bilkissou Njapndounke"'
Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Food Hydrocolloids for Health, Vol 5, Iss , Pp 100179- (2024)
Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocollo
Externí odkaz:
https://doaj.org/article/0f354c94d9aa4a1a8eea9bda31f996b0
Autor:
Alex Blairio Tsopbeng Tsopzong, Bilkissou Njapndounke, Kohole Foffe Hermann Arantes, Marie Madeleine Nanga Ndjang, Justine Odelonne Kenfack, Mathilde Julie Klang, Phélix Bruno Téléfo
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100981- (2024)
In developing countries, blending the powders of locally utilized edible plants for mucilage extraction can be a way to address the growing demand for more viscous and soluble cost-effective hydrocolloids. This study aimed to identify mucilaginous ed
Externí odkaz:
https://doaj.org/article/d3af428da1554161a20c2882c3834f4a
Autor:
Alix Ntongme Mboukap, Mathilde Julie Klang, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Serge Cyrille Houketchang Ndomou, Hilaire Macaire Womeni
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Safou (Dacryodes edulis H.J.Lam) is a seasonal fruit of great importance in the diet and economy of the populations of safou-producing countries. However, the valorization of this fruit is limited due to postharvest losses linked to the softening of
Externí odkaz:
https://doaj.org/article/ab55a76c78654acaacfff7cf762bb3f9
Autor:
Bilkissou Njapndounke, Romial Joel Ngouénam, Edith Marius Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack
Publikováno v:
Future Foods, Vol 8, Iss , Pp 100264- (2023)
This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic loa
Externí odkaz:
https://doaj.org/article/8067f6315f454d22912e159e04db6e1b
Autor:
Serge Cyrille Houketchang Ndomou, Hervé Togyam, Bilkissou Njapndounke, Annick Pougoue, Cristelle Tsapla Tiwo, Hilaire Macaire Womeni
Publikováno v:
Heliyon, Vol 9, Iss 1, Pp e12813- (2023)
The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and
Externí odkaz:
https://doaj.org/article/26f6d967b29e43f5a25bd29b67eb15d3
Autor:
Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi, François Ngoufack Zambou
Publikováno v:
Foods, Vol 12, Iss 17, p 3180 (2023)
Background: Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very successful. Thus, the present study a
Externí odkaz:
https://doaj.org/article/9ee5abb6045343668b68218d2246387d
Autor:
Love Mouka Mahouli, Bruno Fotso Saah, Hygride Dongmo, Justine Odelonne Kenfack, Bilkissou Njapndounke, Marie Madeleine Nanga Ndjang, Mathilde Julie Klang
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice, spirulina, and cas
Externí odkaz:
https://doaj.org/article/9dea64b687934066a9a8388762819f5c
Autor:
Bilkissou Njapndounke, Marius Edith Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack
Publikováno v:
Journal of Agriculture and Food Research, Vol 6, Iss , Pp 100229- (2021)
Diet management through the consumption of food with recommended nutrient contents but having a low glycaemic index plays an important role in controlling diabetes and its complications. This study aims to develop biscuit from banane cochon flour in
Externí odkaz:
https://doaj.org/article/665ca055f56d4648be9aeb05220eb653
Autor:
Bilkissou Njapndounke, Marc Bertrand Dandji Saah, Marius Edith Foko Kouam, Gires Teboukeu Boungo, Francois Zambou Ngoufack
Publikováno v:
Heliyon, Vol 7, Iss 9, Pp e07987- (2021)
This study investigated the effect of consumption of an optimum biscuit from composite flour of Musa sapientum L. (‘banana cochon’) and Vigna unguiculata L. (cowpea) on the pancreatic histology, biochemical and hematological parameters of strepto
Externí odkaz:
https://doaj.org/article/971cff0b156e428c9c8f9627577ee135