Noumo Ngangmou ThierryThe University of Bamenda, Cameroon
Title: Characterisation of Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) defatted seed kernels flours and protein: and application in functional foods formulation
The Lagenaria siceraria defatted seeds flour (LSDSF) and Cucumeropsis mannii defatted seeds flour (CMDSF) were produced after lipids extraction. Their physical, thermal and chemical properties as well as thier protein qualities were analysed. LSDSF and CMDSF contains mainly proteins and have high thermal stability. Proteins primarily consist of globulins, glutelins and albumins and form heat stable gels. AA analysis of the total protein identified 18 amino acids, with all essential AA. The application of LSDSF and CMDSF as fat replacer in beef patty improves the nutritional value and the stability during cold storage. Moreover, yogurt from C. mannii seeds milk has good acceptability and nutritional value closed to cow milk yogurt. The consumption of the yogurt from C. mannii improved the immune system of the rats, indicating that these plants seeds are good raw materials for the formulation of functional food with good nutritional value.
Noumo Ngangmou Thierry has completed his PHD at the age of 34 years from the University of Ngaoundere, Cameroon. He is the head of the Food Science Lab of the College of Technology of the University of Bamenda (Cameroon) and Lecturer in the same University. He has over 25 publications that have been cited over 50 times, and his publication h-index is 4. He has been serving as an editorial board member of several reputed journals.