Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon

Tenyang, Noël; Mawamba, Ludovine Ateufack; Ponka, Roger; Mamat, Abazidi; Tiencheu, Bernard; Womeni, Hilaire Macaire

doi:10.1016/j.heliyon.2022.e10921

Cited by 9 publications

(20 citation statements)

References 40 publications

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“…Olopade and Dienye [ 52 ] showed that calcium content in Sardinella eba increased during smoking. Different results were obtained by Tenyang et al [ 1 ] who showed that smoking decreased significantly (P < 0.05) the calcium content of Polypterus bichir bichir compared to raw fish. Yagoub [ 46 ] reported a decrease of calcium content in Oreochromis niloticus during frozen storage at −18 °C.…”

Section: Resultsmentioning

confidence: 73%

“…Djopnang et al [ 23 ] showed that during boiling, the amount of lipids in Chrysichthys nigrodigitatus decreased compared to fresh fish. The decrease in lipids is could be due to oil oxidation leading to the formation of other products such as peroxides, aldehydes, ketones which would result in a decrease in iodine index and an increase in weathering indices [ 1 ] . Freezing decreased significantly (P < 0.05) lipid content compared to fresh in E. fimbriata .…”

Section: Resultsmentioning

confidence: 99%

“…Global malnutrition is a public health problem affecting a significant proportion of the world's population. Two types of manifestation can occur: undernutrition and overnutrition [ 1 ] . According to FAO estimates, the number of undernourished people worldwide rose to 735 million in 2022 from 613 million in 2019.…”

Section: Introductionmentioning

confidence: 99%

“…These processing methods and preservation techniques, although intended to extend shelf life and improve the organoleptic quality of fish, are likely to affect the nutritional qualities of fish [ 22 ] . A number of studies have focused on fish cooking and preservation methods in Cameroon [ 1 , [22] , [23] , [24] , [25] ] . However, very few studies have explored the effect of its cooking methods and the health risks associated with heavy metals.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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Section: Resultsmentioning

confidence: 73%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Jules Christophe,

Marlène,

Valery Jean François

et al. 2024

Heliyon

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“…For Oreochromis niloticus flet, the oil obtained by the Bligh and Dyer method [31] respected standards for FFA content (2.53% oleic acid), PeV (4.19 meqO 2 /kg), and Totox value (8.59). Tenyang et al [22] obtained an oil extract from Polypterus bichir bichir using the Bligh and Dyer method that respected standards for AcV (0.69 mgKOH/g), TaV (0.30 µmol MDA/ kg), and PeV (2.50 meqO 2 /kg). Ndômbôl et al [25] showed that oil from the viscera and gills of Pseudotolithus typus extracted by Soxhlet had high AcV (49.9 mgKOH/g) compared to standards but normal PeV (0.52 meqO 2 /kg), AnV (0.27), and Totox value (1.30).…”

Section: Oil Content and Physicochemical Characteristics Of Fish Oils...mentioning

confidence: 99%

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

Dongho Dongmo,

Fogang Mba,

Manz Koule

et al. 2023

Journal of Food Quality

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Due to their significant health benefits, fish oils have garnered increasing interest in recent decades. However, Cameroon’s fish oil market remains insignificant, and the few available products are imported, despite the country’s abundant marine resources. Additionally, research on Cameroonian fish oils is relatively recent and scarce. Therefore, this manuscript provides an overview of research on fish oils in Cameroon, focusing on their physicochemical characteristics, as well as their nutritional and biological properties. As of March 2023, 26 studies on fish oils in Cameroon have been published, with a focus on 23 species collected in the littoral, far-north, and west regions of Cameroon. Filets were the main parts used, and the Bligh Dyer and Soxhlet methods were the primary oil extraction techniques. Depending on the species, tissues, and extraction methods, oil contents ranged from 4.57% to 32.10% dry matter or yielded 0.36% to 66.83% wet weight. These oils generally meet recommended standards for markers of acidity and oxidation. Fatty acid profiles from 16 species showed a total of 48 fatty acids, including those that are beneficial to human health. Oils from eight species were found to significantly reduce weight, hyperlipidemia, hyperglycemia, hepatomegaly, and adipomegaly, while four species showed activity against bacteria responsible for food poisoning. Future work should include all fish species found in Cameroon, with a focus on by-products, and explore the physicochemical, functional, nutritional, and biological properties of these oils.

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Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook‐drying processes: a comparative study

Viji,

Binsi,

Sireesha

et al. 2024

J Sci Food Agric

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Back groundAsiatic hard clam (Meretrix meretrix) is an underutilized bivalve resource. The study discusses the dried clam powders prepared from this resource to enhance its utilization and improve nutritional security in protein deficient populations. In this study, dried clam powder was prepared from Asiatic hard clam and the effects of different pre‐cooking methods (boiling‐BDCP, steaming‐SDCP and microwaving‐MDCP) on the nutritional (proximate composition, amino acid profiling, mineral profiling, fatty acid profiling) and physicochemical qualities were investigated.ResultsDifferent pre‐cooking methods significantly influenced the characteristics of the clam powder. MDCP sample showed the highest concentration of amino acids, polyunsaturated fatty acids, Na, K, Ca and Mg content compared to BDCP and SDCP. Boiling process led to a loss of nutritional quality in terms of amino acids and macro minerals. Microwave‐pre‐cooked sample displayed the highest solubility in water (30.10 %) but its oil and water absorption characteristics were the lowest among all. Boil‐cooked clam powder displayed the highest oil binding (2.03 ml g protein‐1) capacity. Boiling and steaming processes resulted in MDA generation compared to microwaving. Different pre‐cooking processes didn't influence the color attributes significantly, but the control sample prepared without pre‐cooking had a significantly lower L*value (32.34), resulting in a darker product. In‐vitro digestibility of the clam powder varied in the order MDCP>SDCP>BDCP>CCP.ConclusionThe study demonstrated that nutritionally rich protein powder can be prepared from Asiatic hard clam. Based on the results, microwave pre‐cooking is considered the best pre‐cooking method to preserve the nutritional qualities of clam powder.This article is protected by copyright. All rights reserved.

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Effect of cooking and smoking methods on proximate composition, lipid oxidation and mineral contents of Polypterus bichir bichir fish from far-north region of Cameroon

Cited by 9 publications

References 40 publications

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Assessment of cooking methods and freezing on the nutritional value and health risks of heavy metals in four fish species consumed in Douala, Cameroon

Physicochemical Characteristics and Nutritional and Biological Properties of Fish Oils in Cameroon: An Overview

Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook‐drying processes: a comparative study

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