Optimization of the Extraction of Pectin from Cucumis melo

Edima, Hélène Carole; Biloa, Dorothée Marcelle; Enama, T. A.; Abossolo, S. L.; Mbofung, Carl Moses

doi:10.9734/bjast/2014/13441

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…Yaounde is the political capital of Cameroon and is located between latitude 3°47′ to 3°56′N and longitude 11°10′ to 11°45′E (Tanyitiku et al, 2023). Its population is estimated at 2.5 million and is the second largest populated city in Cameroon after Douala (Edima et al, 2014;Tanyitiku et al, 2023). Five locally fermented cassava products, called Kum-Kum, Garri, Water-Fufu, Bobolo, and Mintoumba, were sampled for analysis.…”

Section: Materials and Methods Study Area Sample Collection And Prepa...mentioning

confidence: 99%

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Nkongho Tanyitiku

2024

African Journal of Agriculture and Food Science

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Locally processed cassava is a desirable staple food in Cameroon; however, microbiological hazards during processing, handling and/or consumption have been significantly ignored. This study investigated the microbiological quality of five fermented cassava products locally called Kum-kum, Garri, Water-fufu, Bobolo and Mintoumba, which are widely consumed and sold in local markets across Yaounde. A total of 200 samples (n=40 per food product) were analysed using microbial culture techniques. In addition, three parameters, moisture content, water activity, and pH were measured as indicators of each product shelf-life. The results showed that all food types were slightly acidic, ranging between 4.1 (Water-fufu) and 6.3 (Garri). Moisture and water activity were highest in Water-fufu (58.52% and 0.94) and lowest in Kum-kum (3.35% and 0.51) respectively. The presence of E. coli and coliforms (5.61log10 CFU/g to 8.67log10 CFU/g) indicated potential faecal contamination and improper product storage. Specifically, the mean total viable bacteria, yeast and mould count indicated unsatisfactory levels for human consumption and ranged from 5.33log10 CFU/g (Mintoumba) to 7.22log10 CFU/g (Water-fufu), and 4.23log10 CFU/g (Garri) to 6.59log10 CFU/g (Kum-kum) respectively. In terms of foodborne pathogens, all cassava products contained at least one pathogen of public health significance. Water-fufu significantly contained Bacillus cereus (33%), Vibrio cholerae (28%), Salmonella spp. (23%) and Campylobacter spp. (13%), and Staphylococci and Listeria monocytogenes were most prevalent in Kum-kum at 21% and 13% respectively. The results showed the short shelf-life characteristics of fermented cassava products consumed in Cameroon, and importantly, indicated a significant route of human exposure to enteric pathogens.

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Section: Materials and Methods Study Area Sample Collection And Prepa...mentioning

confidence: 99%

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Nkongho Tanyitiku

2024

African Journal of Agriculture and Food Science

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“…Alcohol precipitation 4-13.8 [39] Orange peel Alcohol precipitation 7.9 [39] Cucumis melo Aqueous acid extraction alcohol precipitation 4.53 [40] Cocoa peel Microwave assisted 42.3 [41] Apple Pomace Acid extraction 12.9-20.9 [27] Lime-peel and pulp Microwave assisted extraction under pressure 8-17.9 [42] Watermelon rind Acid and enzymatic extraction [43] Orange peels Acid extraction 5.4-26.3 [44] Sweet potato peels Acid extraction 2.59-5.08 [45] Orange peel Ultrasound assisted 20.92 [46] Orange peels (Citrus sinensis) Acid extraction 29.41 [47] Kaffir lime peel (Citrus hystrix) Chemical and acid extraction 61.8 [48] Punica granatum peels Acid extraction 27 [49] Orange peel (Citrus sinensis) Acid extraction 45.5 [50] Lemon Lemon peel wastes Aqueous extraction [56] Citric waste Acid extraction 78 [57] Apple peel waste (Malus pumila. Cv Amri)…”

Section: Materials Extraction Process Pectin (%) Referencesmentioning

confidence: 99%

Extraction and Purification of Pectin from Agro-Industrial Wastes

Venkatanagaraju¹,

Bharathi²,

Sindhuja³

et al. 2020

Pectins - Extraction, Purification, Characterization and Applications

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With the advent of science and technology, agro-industrial wastes are converted into various value-added products to meet the demands of increasing population. In recent years, natural polymers have evoked tremendous interest due to easy conversion into value-added products. Apart from various natural polymers, pectin occupied a prominent place due to diverse pharmaceutical and therapeutic applications. Excess utilisation of pectin, the gap between production and demand is widening. To fulfil this gap various techniques are adopted for obtaining high yield pectin from various agro-industrial wastes. This chapter will be focusing on extraction and purification of pectin from various agro-industrial wastes, considered as main environmental pollutants.

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Optimization of the Extraction of Pectin from Cucumis melo

Cited by 2 publications

References 4 publications

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Microbiological Contamination of Fermented Cassava Products Sold in Local Markets, Yaounde (Cameroon)

Extraction and Purification of Pectin from Agro-Industrial Wastes

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