African Journal of Food Science
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Article Number - 752269655983


Vol.12(3), pp. 38-45 , March 2018
https://doi.org/10.5897/AJFS2017.1588
ISSN: 1996-0794


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Full Length Research Paper

Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon



SONTSA-DONHOUNG Alain-Martial
  • SONTSA-DONHOUNG Alain-Martial
  • Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.
  • Google Scholar
BONGSE ANDOSEH Patience Kari
  • BONGSE ANDOSEH Patience Kari
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
  • Google Scholar
MABOUNE TETMOUN Abeline
  • MABOUNE TETMOUN Abeline
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
  • Google Scholar
BOUGNON Blaise
  • BOUGNON Blaise
  • Faculty of Science, University of Yaounde 1, Yaounde, Cameroon.
  • Google Scholar
MOUNJOUENPOU Pauline
  • MOUNJOUENPOU Pauline
  • Food science Laboratory,Institute of Agricultural Research for Development (IRAD), PObox 2067 Yaounde, Cameroon.
  • Google Scholar







 Received: 06 March 2017  Accepted: 05 June 2017  Published: 31 March 2018

Copyright © 2018 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Wheat, maize and cassava flours are of mass consumption in Cameroonian households. Depending on the frequency of consumption and the size of households, these flours can take several months before complete exhaustion. The present work assessed the impact of three common storage conditions (aerobic, partial aerobic and anaerobic) on the evolution of some nutritional parameters of these flours. The results showed that nutritional parameters varied with conditions of storage and duration. Crude protein was the most affected parameter. After a month of storage, more than 90% of crude protein content dropped irrespective of storage condition and type of flour.  Carbohydrate content increased after a month of storage and decreased during the second month. On the other hand, total lipid and ash content did not varied. Generaly, nutritional parameters deteriorated more in aerobic condition, followed by partial anaerobic and then total anaerobic condition. Ultimately, total anaerobic environment was recommended for better conservation of flours.

Key words: Flour,  mass consumption, storage conditions, nutritional evaluation.

 

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APA SONTSA-DONHOUNG, A., BONGSE ANDOSEH, P. K., MABOUNE TETMOUN, A., BOUGNON, B., & MOUNJOUENPOU, P. (2018). Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon. African Journal of Food Science, 12(3), 38-45.
Chicago SONTSA-DONHOUNG Alain-Martial, BONGSE ANDOSEH Patience Kari, MABOUNE TETMOUN Abeline,  BOUGNON Blaise and MOUNJOUENPOU Pauline  . "Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon." African Journal of Food Science 12, no. 3 (2018): 38-45.
MLA SONTSA-DONHOUNG Alain-Martial, et al. "Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon." African Journal of Food Science 12.3 (2018): 38-45.
   
DOI https://doi.org/10.5897/AJFS2017.1588
URL http://www.academicjournals.org/journal/AJFS/article-abstract/752269655983

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