Comparative Study of<i> Mbuja </i>and<i> daddawa </i>Oils in View of Their Use in the Treatment of Some Chronic Diseases

Doumta Charles Falang; Bebbe Fadimatou; Ghomdim Nzali Horliane; Ngangoum Eric Serge

doi:doi:10.11648/j.jfns.20231102.12

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Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 2)

Received: 27 February 2023 Accepted: 17 March 2023 Published: 13 April 2023

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Abstract

Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of Mbuja and daddawa are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that daddawa and mbuja are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of daddawa and mbuja oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of daddawa and mbuja seem to be identic and can be applied for the same treatment.

Published in	Journal of Food and Nutrition Sciences (Volume 11, Issue 2)
DOI	10.11648/j.jfns.20231102.12
Page(s)	37-42
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

Keywords

Mbuja, daddawa, Oils, Same Composition, Nutraceutic Activities, Chronic Diseases

References

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[3]	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. Journal of Food and Nutrition Sciences, Vol. 11, No. 1, pp. 18-23, 2023. doi: 10.11648/j.jfns.20231101.13.
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APA Style

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. (2023). Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. Journal of Food and Nutrition Sciences, 11(2), 37-42. https://doi.org/10.11648/j.jfns.20231102.12

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ACS Style

Doumta Charles Falang; Bebbe Fadimatou; Ghomdim Nzali Horliane; Ngangoum Eric Serge. Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. J. Food Nutr. Sci. 2023, 11(2), 37-42. doi: 10.11648/j.jfns.20231102.12

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AMA Style

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. J Food Nutr Sci. 2023;11(2):37-42. doi: 10.11648/j.jfns.20231102.12

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@article{10.11648/j.jfns.20231102.12,
  author = {Doumta Charles Falang and Bebbe Fadimatou and Ghomdim Nzali Horliane and Ngangoum Eric Serge},
  title = {Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {2},
  pages = {37-42},
  doi = {10.11648/j.jfns.20231102.12},
  url = {https://doi.org/10.11648/j.jfns.20231102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231102.12},
  abstract = {Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of Mbuja and daddawa are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that daddawa and mbuja are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of daddawa and mbuja oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of daddawa and mbuja seem to be identic and can be applied for the same treatment.},
 year = {2023}
}

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TY  - JOUR
T1  - Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases
AU  - Doumta Charles Falang
AU  - Bebbe Fadimatou
AU  - Ghomdim Nzali Horliane
AU  - Ngangoum Eric Serge
Y1  - 2023/04/13
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231102.12
DO  - 10.11648/j.jfns.20231102.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 37
EP  - 42
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231102.12
AB  - Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of Mbuja and daddawa are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that daddawa and mbuja are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of daddawa and mbuja oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of daddawa and mbuja seem to be identic and can be applied for the same treatment.
VL  - 11
IS  - 2
ER  -

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Author Information

Doumta Charles Falang

Department of Biomedical Sciences, Faculty of Health Sciences (FHS), University of Buea, Buea, Cameroun
Bebbe Fadimatou

Department of Biochemistry, University of Yaounde I, Yaounde, Cameroon
Ghomdim Nzali Horliane

Department of Food Process and Quality Control, University Institute of Technology (IUT), University of Ngaoundere, Ngaoundere, Cameroon
Ngangoum Eric Serge

School of Agriculture and Natural Resources, Catholic University Institute of Buea, Buea, Cameroon

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APA Style

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. (2023). Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. Journal of Food and Nutrition Sciences, 11(2), 37-42. https://doi.org/10.11648/j.jfns.20231102.12

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ACS Style

Doumta Charles Falang; Bebbe Fadimatou; Ghomdim Nzali Horliane; Ngangoum Eric Serge. Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. J. Food Nutr. Sci. 2023, 11(2), 37-42. doi: 10.11648/j.jfns.20231102.12

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AMA Style

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge. Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases. J Food Nutr Sci. 2023;11(2):37-42. doi: 10.11648/j.jfns.20231102.12

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@article{10.11648/j.jfns.20231102.12,
  author = {Doumta Charles Falang and Bebbe Fadimatou and Ghomdim Nzali Horliane and Ngangoum Eric Serge},
  title = {Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {2},
  pages = {37-42},
  doi = {10.11648/j.jfns.20231102.12},
  url = {https://doi.org/10.11648/j.jfns.20231102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231102.12},
  abstract = {Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of Mbuja and daddawa are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that daddawa and mbuja are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of daddawa and mbuja oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of daddawa and mbuja seem to be identic and can be applied for the same treatment.},
 year = {2023}
}

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TY  - JOUR
T1  - Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases
AU  - Doumta Charles Falang
AU  - Bebbe Fadimatou
AU  - Ghomdim Nzali Horliane
AU  - Ngangoum Eric Serge
Y1  - 2023/04/13
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231102.12
DO  - 10.11648/j.jfns.20231102.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 37
EP  - 42
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231102.12
AB  - Mbuja and daddawa are food condiments obtained by traditional uncontrolled fermentation of Hibiscus sabdariffa and Parkia biglobosa seeds respectively in African countries (Burkina Faso, Mali, Niger, Nigeria, Cameroon and Sudan etc...). These condiments are known for their nutritive values and for their health properties in traditional medicine to cure some chronic diseases. In spite of their nutritional and healthy properties the consumption of Mbuja and daddawa are less appreciated in urban areas. This is due to their strong smell, to their bad condition of manufacturing practices which leads to the rapid alteration of nutraceutic values. The main problem now is how to lead people to consume these condiments which nevertheless contains bioactive molecules, and can help in the treatment or in the prevention of some cardiovascular diseases. Among those bioactive molecules, the lipidic is one of the main element which has an impact on some chronic diseases. The fact that daddawa and mbuja are used for the same treatment, means that oils of both condiments could have same contents. For this reason the goal of this study target the comparative analyses of bioactive compounds of daddawa and mbuja oils that can justify the used of both condiments in the treatment of chronic diseases. To overcome this, the physicochemical composition of different oils were assessed by using classical methods. The results obtained show similitude values in colour, acid index, iodine value, saponification value, crude phenolic compounds, tannin as well as SFA, MUFA, PUFA. Based on these results, the physicochemical composition of daddawa and mbuja seem to be identic and can be applied for the same treatment.
VL  - 11
IS  - 2
ER  -

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