Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
February 2016 Vol. 5(2): pp. 094-102
Copyright © 2016 Global Advanced Research Journals


Full Length Research Paper

Physico chemical properties of defatted flours from Ricinodendron heudelotii (Bail.) and Tetracarpidium conophorum (müll. arg.) with respect to particle sizes

Mezajoug Kenfack L. B.1*, Tchiégang  C2.

1,2Bioprocess Laboratory, Unit of Food Sciences and nutrition, University Institute of Technology, University of Ngaoundere, Cameroon P.O. Box 455, Ngaoundere - Cameroon.


Accepted 27 January, 2016



Particle fractions from Ricinodendron heudelotii and Tetracarpidium conophorum defatted flours were obtained after sieving with 160, 400 and 500µm sieve mesh. Each particle fraction size was used for the evaluation of proximate and amino acid compositions. Predicted Protein Efficiency Ratio (PER), Biological Value (BV) and the hydrolysis degree of high protein fractions for both plants were performed. The unsieved defatted flours were used as standard. Total proteins (N x 6.25) varied between 2.01 (<160µm) to 40.53% (400 – 500µm) for R. heudelotii fractions and 2.76 (<160µm) to 43.91% (400 – 500µm) for T. conophorum fractions. Total ashes contents were higher in 400 – 500µm (3.88 and 8.56% respectively) fractions and lower in fractions < 160µm (0.65 and 1.06% respectively). For both defatted flours, fractions > 500µm were the highest in crude fibres (5.86 – 6.55%). Phytates, total polyphenols and oxalates were 0.04, 0.31 and 0.61% respectively in different fractions. Essential amino acids from 400 – 500µm fractions were close to the Food Agriculture Organization requirements, except lysine for which the chemical score in R. heudelotii sample was 69%. The proteins hydrolysis degree indicated high values with sieved defatted flours (6.81-7.79%) compared to the corresponding unsieves flours (4.72-5.29%). Predicted PER and BV of 400 – 500µm particles size from both plants were more than 3, and between 69 – 107% respectively. There was a significant effect (P < 0.05) of particle size on the different chemical properties. These results indicate desirable fractions for technological purposes as far as defatted flours of these two plants are concerned. 

Keywords: R. heudelotii, T. conophorum, defatted flours, particle sizes, chemical composition, nutritive value.


Mezajoug Kenfack L. B.1*, Tchiégang  C2.

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