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.05 mg/mL; YP 1.42±0.04 mg/mL) were lower than those of citric acid (1.58±0.04 mg/mL). Generally mucilage from the WP and YP sections are excellent sources of chelating agents.

The results confirm the popular use of Crassocephalum bauchiense as an antinociceptive, and contribute to the pharmacological knowledge of this species because it was shown that the aqueous extract and the alkaloid fraction of Crassocephalum bauchiense produced dose related antinociception in models of chemical and thermal nociception through mechanisms that involve an interaction with opioidergic pathway.

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This study aimed at evaluating the effect of successive grinding and sieving processes on the physicochemical properties of powders obtained from Boscia senegalensis seeds, Dichostachys glomerata fruits and Hibiscus sabdariffa calyxes. Plant powders were fractionated into four granulometric classes and their properties were compared to those of unsieved powders. Mean particle size exerted a significant influence (p \ 0.05) on the plant powders properties. The smaller the particle size of the powder fraction, the higher the protein, lipid and ash contents and the lower the carbohydrate and fiber contents. The decrease in particle size increased particle sphericity and elongation and enhanced flowability of B. senegalensis and D. glomerata powders, whereas an inverse tendency seemed to be observed for H. sabdariffa powders. Water absorption capacity, water solubility index and dispersibility were improved for finer particles for all plants. Sieve fractionation is a novel approach for improving physicochemical properties of plant powders.

International audienceGiant swamp taro, Cyrtosperma merkusii, consumed and regarded as indigenous food in many regions of Cameroon, is a potential bio-source of antioxidants as well as flours for use in different food formulations but which has not been widely studied. The present study was carried out to determine the effect of drying conditions on the chemical composition as well as the physical and functional properties and antioxidant activity of flours of this tuber. Slices of the yellow and mixed sections of the tubers were processed into flours by sun-drying (temperature a parts per thousand 35 A degrees C) and hot air electric drying at varying temperatures (50 A degrees C, 60 A degrees C, and 70 A degrees C) before milling. Drying temperature and technique showed marginal effect on the protein, fat, fiber, ash, and carbohydrate content of taro flours. Color attributes, physical and functional properties, 1,1-diphenyl-2-picryl-hydrazyl radical antioxidant activity, as well as reducing power of flours were found to vary significantly (P < 0.05) due to either the drying temperature or method. Hot air electric drying at lower temperatures (< 70 A degrees C) produced flour with higher water absorption capacity (WAC), water solubility index (WSI), porosity, bulk density, and preserved antioxidant activity of flour, whereas sun-drying was associated with flours of higher WSI but lower WAC, and lower antioxidant capacity. It was noticed that carotenoids and ascorbic acid contributed to the antioxidant activity in taro flours, and taro flours made of different taro portions showed different antioxidant mechanisms. This study highlights the low temperature hot air-drying method as a very good lead for preparation of effective natural functional flours for culinary system

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The study was aimed at determining the effect of harvesting time and drying method on the thermal and physicochemical properties of taro powder, Sosso ecotype. A 5×2 factorial experiment with 5 harvesting times (6, 7, 8, 9 and 10 months after planting) and 2 drying methods (sun and electric oven drying) was used for this purpose. The variance component analysis revealed harvesting time as the most important factor affecting all the variables measured. In particular the proteins and available sugar contents of the powders increased significantly with increase in harvesting time. The same was true of the gelling property and water absorption capacity of the powders. It was equally observed that the temperatures (start, peak and end) and enthalpy of gelatinization of the powders increased with harvesting time. It is concluded that harvesting sosso-taro at full maturity (10 months after planting) and sun-drying produces food powders with excellent gelling properties among others.