Title of article :
Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon
Author/Authors :
Landry Suffo Kamela, Arnaud Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon - Department of Food Engineering and Design - Indian Institute of Crop and Processing Technology - Thanjavur, India , Simplice Mouokeu, Raymond Institute of Fisheries and Aquatic Sciences - University of Douala - P.O. Box 7236 - Douala, Cameroon , Ashish, Rawson Department of Food Engineering and Design - Indian Institute of Crop and Processing Technology - Thanjavur, India , Maffo Tazoho, Ghislain Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon , Glory Moh, Lamye Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon , Pamo Tedonkeng, Etienne 4 Department of Animal Production - Faculty of Agronomy and Agricultural Science - University of Dschang - Dschang, Cameroon , Kuiate, Jules-Roger Department of Biochemistry - Faculty of Science - University of Dschang - P.O. Box 67 - Dschang, Cameroon
Abstract :
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.
Keywords :
Influence , Processing Methods , Proximate Composition , Dieting , Amaranthus Species , West Cameroon
Journal title :
International Journal of Food Science
