Soja : transformation et aspects industriels

Debruyne, Ignace

doi:10.51257/a-v1-f6030

Cited by 2 publications

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“…The low level of this acid has also been noticed in most leafy vegetables and edible oils such as Amaranth (1.60%), Sorrel (2.5%) and corn oil with (8.4%) (Anthonia Bedo, 2013;Chekroun, 2013;Debruyne, 2001;Evrard et al, 2008).…”

Section: Fatty Acid Profilementioning

confidence: 94%

“…This rate is the highest of all unsaturated fatty acids present in L. schlechteri oil. This acid has been observed mostly in vegetable oils such as soybean with 50.8%, 53.51% in corn and 28.4% in peanut (Debruyne, 2001;Anthonia BEDO, 2013). This rate is very high compared to most leafy vegetables commonly consumed such as Amaranth (14.13%), Sorrel (17.2%) (Anthonia BEDO, 2013).…”

Section: Fatty Acid Profilementioning

confidence: 99%

“…Regarding linolenic acid (C18:3w3 3), which is the precursor fatty acid of the n-3 series, was identified with a rate of 23.24%. Compared to food oils and fats such as olive oil (≤ 0.9%), soybean (6.8%) and corn (1.16%), (Giovacchino, 1999;Debruyne, 2001;Chekroun, 2013, this rate is very high. This considerable rate was also observed in some leafy vegetables such as Amaranth (53%) and Sorrel (48.4%) (Anthonia BEDO, 2013).…”

Section: Fatty Acid Profilementioning

confidence: 99%

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2022

Int.J.Curr.Microbiol.App.Sci

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The objective of this study was to analyze the nutritional, mineral and fatty acid composition of a little known and underutilized aquatic plant available locally in the department of Brazzaville, Congo. The analytical methods used for the physicochemical analysis of L. schlechteri were those of the AOAC. The determination of minerals was performed by atomic absorption spectrometry. The gas chromatographic method was used to highlight the fatty acid profile. The results obtained revealed the contents of water, carbohydrates, ash, proteins and lipids respectively 97.5±1.69%, 45.45±1.64%, 13.50±1.24%, 10.7±0.65 % and finally 7.5±0.40%. Regarding the mineral content, the elements identified were calcium (1160 mg) followed by Iron (400 mg), Magnesium (360 mg) and Phosphorus (300 mg). The values of the oil indices gave respectively 1.2± 0.05 mg KOH/g oil for the acid index, 1.55± 0.1 meqO2 /kg oil for the peroxide index, 94.5±1 mg KOH/g oil for the saponification index and 93.3± 0.9% mg KOH/g for the ester index. The fatty acid composition revealed that the saturated fatty acid C16 is in the majority with 43.11% followed by C18 with C18:2w6 at 28.68%, C18:3w3 at 23.24%, C18:1w9 at 2.78% and finally C18:0 at 2.2% in the following order C16>C18w6>C18w3>C18w9>C18.

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Section: Fatty Acid Profilementioning

confidence: 94%

Section: Fatty Acid Profilementioning

confidence: 99%

Section: Fatty Acid Profilementioning

confidence: 99%

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2022

Int.J.Curr.Microbiol.App.Sci

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Evaluation nutritionnelle de quelques ingrédients entrant dans la formulation alimentaire des poules pondeuses et porcs d’une ferme d’élevage au Nord- Ouest Cameroun

Ponka¹,

Augustin²,

Tchungouelieu³

et al. 2017

Int. J. Bio. Chem. Sci

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; Tel: 00237 6 77 97 43 24 RESUME Les provendes constituent la principale composante de dépense en aviculture et en élevage porcin. On constate sur le marché une différence de prix pour un même ingrédient donné, livré par des fournisseurs. Ainsi, dans l'optique d'orienter les fermiers pour le choix des ingrédients de hautes valeurs nutritionnelles et de moindre coût, le présent travail a pour objectif d'établir une base de données des valeurs nutritionnelles de quelques ingrédients (tourteaux de soja, farine de poisson, balles de riz, tourteau d'arachide et aliment ponte) entrant dans la formulation alimentaire des poules pondeuses et porcs. Ainsi, les différents échantillons ont été collectés auprès des fournisseurs et les aliquotes ont été prélevés pour les analyses au laboratoire. Les teneurs en eau, cendres, protéines et lipides ont été déterminées selon les méthodes AOAC. La teneur en glucide a été déterminée par différence. A l'issue de ces analyses, il ressort que les teneurs exprimées en g/100g se trouvent dans les fourchettes suivantes : eau 8, 86-16,65; cendres 3,93-18,98 ; protéines 5,51-63,73 ; lipides 8,53-26,96 ; glucide, 0,0-61,18 Nutritional Evaluation of some ingredients using in food the formulation of laying hens and pigs from the breeding farm in the North-West Cameroon ABSTRACTAnimal feed is the main component of expenditure in poultry and pig breeding. Also, there is a difference in the market price for a given ingredient supplied by the same supplier. Thus, in the aim of guiding farmers to the choice of ingredients with high nutritional value and lower cost, the present work aims to establish a database of nutritional values of some ingredients (soybean meal, fish meal, rice husks, peanut meal and food egg) used in the formulation of food laying hens and pigs. Thus, the different samples were collected from suppliers and aliquots were taken for laboratory analysis. The contents of moisture, ash, protein and fat R. PONKA et al. / Int. J. Biol. Chem. Sci. 10(5): 2073-2080, 2016 2074 were determined according to AOAC methods. The carbohydrate content was determined by difference. Following these analyzes, it appears that the contents expressed in g/100g were in the following ranges: moisture, 8.86 g-16.65; ash 3.93-18.98 ; protein, 5.51-63.73 ; fat, 8.53-26.96 ; carbohydrate, 0.0-61.18 and energy, 341.23-465.54 kcal/100g. These data could guide farmers for the choice of ingredients of high nutritional value and low cost.

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Soja : transformation et aspects industriels

Cited by 2 publications

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Evaluation nutritionnelle de quelques ingrédients entrant dans la formulation alimentaire des poules pondeuses et porcs d’une ferme d’élevage au Nord- Ouest Cameroun

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