Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy properties the consumption of Mbuja is less appreciated in urban areas. This is due to its strong smell, to its bad condition of manufacturing practices which leads to the rapid alteration of nutritive values. The main problem now is how to lead people to consume Mbuja which nevertheless contains bioactive molecules, which can help in the treatment or in the prevention of some cardiovascular diseases and hypertension. In order to valorize its nutraceutic property, a study on physicochemical characterization and on nutraceutic value of its oil were carried out. Mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it was assessed on its various components by using classical methods. Nutraceutic aspect was conducted after feeding male rats with different diets containing Mbuja, corn and palm oils for 50 days. The results had shown that the main constituent of Mbuja oil was polyunsaturates fatty acids (C18:2). Feeding rats with this oil had shown good hypocholesterolemic activities in their blood compared to corn and palm oils. Which is characterized by reduction of triglyceride, total cholesterol, LDL cholesterol and increasing of HDL cholesterol. Consumption of Mbuja oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension.
| Published in | Journal of Food and Nutrition Sciences (Volume 11, Issue 1) |
| DOI | 10.11648/j.jfns.20231101.13 |
| Page(s) | 18-23 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Mbuja, Oil, Nutraceutic Activities, Hypocholesterolemic, Hypertension
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APA Style
Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. (2023). Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats. Journal of Food and Nutrition Sciences, 11(1), 18-23. https://doi.org/10.11648/j.jfns.20231101.13
ACS Style
Doumta Charles Falang; Bebbe Fadimatou; Ghomdim Nzali Horliane; Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats. J. Food Nutr. Sci. 2023, 11(1), 18-23. doi: 10.11648/j.jfns.20231101.13
AMA Style
Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats. J Food Nutr Sci. 2023;11(1):18-23. doi: 10.11648/j.jfns.20231101.13
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Download@article{10.11648/j.jfns.20231101.13,
author = {Doumta Charles Falang and Bebbe Fadimatou and Ghomdim Nzali Horliane and Ngangoum Eric Serge},
title = {Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats},
journal = {Journal of Food and Nutrition Sciences},
volume = {11},
number = {1},
pages = {18-23},
doi = {10.11648/j.jfns.20231101.13},
url = {https://doi.org/10.11648/j.jfns.20231101.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231101.13},
abstract = {Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy properties the consumption of Mbuja is less appreciated in urban areas. This is due to its strong smell, to its bad condition of manufacturing practices which leads to the rapid alteration of nutritive values. The main problem now is how to lead people to consume Mbuja which nevertheless contains bioactive molecules, which can help in the treatment or in the prevention of some cardiovascular diseases and hypertension. In order to valorize its nutraceutic property, a study on physicochemical characterization and on nutraceutic value of its oil were carried out. Mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it was assessed on its various components by using classical methods. Nutraceutic aspect was conducted after feeding male rats with different diets containing Mbuja, corn and palm oils for 50 days. The results had shown that the main constituent of Mbuja oil was polyunsaturates fatty acids (C18:2). Feeding rats with this oil had shown good hypocholesterolemic activities in their blood compared to corn and palm oils. Which is characterized by reduction of triglyceride, total cholesterol, LDL cholesterol and increasing of HDL cholesterol. Consumption of Mbuja oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension.},
year = {2023}
}
TY - JOUR T1 - Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Lipid Parameters in Rats AU - Doumta Charles Falang AU - Bebbe Fadimatou AU - Ghomdim Nzali Horliane AU - Ngangoum Eric Serge Y1 - 2023/02/14 PY - 2023 N1 - https://doi.org/10.11648/j.jfns.20231101.13 DO - 10.11648/j.jfns.20231101.13 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 18 EP - 23 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20231101.13 AB - Mbuja (Bikalga; dawadawa botso; datou; Furundu) is a food condiment obtained by a traditional uncontrolled fermentation of Hibiscus sabdariffa seeds in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan). This condiment is known for its nutritive values and for its health properties. In spite of its nutritional and healthy properties the consumption of Mbuja is less appreciated in urban areas. This is due to its strong smell, to its bad condition of manufacturing practices which leads to the rapid alteration of nutritive values. The main problem now is how to lead people to consume Mbuja which nevertheless contains bioactive molecules, which can help in the treatment or in the prevention of some cardiovascular diseases and hypertension. In order to valorize its nutraceutic property, a study on physicochemical characterization and on nutraceutic value of its oil were carried out. Mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it was assessed on its various components by using classical methods. Nutraceutic aspect was conducted after feeding male rats with different diets containing Mbuja, corn and palm oils for 50 days. The results had shown that the main constituent of Mbuja oil was polyunsaturates fatty acids (C18:2). Feeding rats with this oil had shown good hypocholesterolemic activities in their blood compared to corn and palm oils. Which is characterized by reduction of triglyceride, total cholesterol, LDL cholesterol and increasing of HDL cholesterol. Consumption of Mbuja oil need to be encouraged and can be adviced as nutraceutic and therapeutic diet to persons suffering from hypertension. VL - 11 IS - 1 ER -
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