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Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon
Joint Authors
Pamo, E. Tedonkeng
Suffo Kamela, Arnaud Landry
Mouokeu, Raymond Simplice
Ashish, Rawson
Maffo Tazoho, Ghislain
Glory Moh, Lamye
Kuiate, Jules-Roger
Source
International Journal of Food Science
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-12-18
Country of Publication
Egypt
No. of Pages
8
Abstract EN
The effects of various processing methods on the proximate composition and dieting of Amaranthus hybridus and Amaranthus cruentus from West Cameroon were investigated in this study.
Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition.
Thirty-Six Wistar albino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unsliced A.
hybridus), DIII (cooked and sliced A.
hybridus), DIV (sun-dried and unsliced A.
cruentus), and DV (cooked and sliced A.
cruentus).
The protein bioavailability and haematological and biochemical parameters were assessed in rats.
The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method.
The sun-dried and unsliced A.
cruentus contained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unsliced A.
hybridus and cooked and sliced A.
cruentus.
Cooked and sliced A.
hybridus and A.
cruentus contained high crude fiber of 14 and 12.18%, respectively.
Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV.
From this study, it is evident that cooked and sliced A.
hybridus and A.
cruentus could play a role in weight reduction regimes.
American Psychological Association (APA)
Suffo Kamela, Arnaud Landry& Mouokeu, Raymond Simplice& Ashish, Rawson& Maffo Tazoho, Ghislain& Glory Moh, Lamye& Pamo, E. Tedonkeng…[et al.]. 2016. Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon. International Journal of Food Science،Vol. 2016, no. 2016, pp.1-8.
https://search.emarefa.net/detail/BIM-1106125
Modern Language Association (MLA)
Suffo Kamela, Arnaud Landry…[et al.]. Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon. International Journal of Food Science No. 2016 (2016), pp.1-8.
https://search.emarefa.net/detail/BIM-1106125
American Medical Association (AMA)
Suffo Kamela, Arnaud Landry& Mouokeu, Raymond Simplice& Ashish, Rawson& Maffo Tazoho, Ghislain& Glory Moh, Lamye& Pamo, E. Tedonkeng…[et al.]. Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon. International Journal of Food Science. 2016. Vol. 2016, no. 2016, pp.1-8.
https://search.emarefa.net/detail/BIM-1106125
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1106125