Effect of<i> Mbuja </i>Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats

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

doi:doi:10.11648/j.jfns.20231103.14

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Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats

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

Published in Journal of Food and Nutrition Sciences (Volume 11, Issue 3)

Received: 2 May 2023 Accepted: 19 May 2023 Published: 9 June 2023

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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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.

Published in	Journal of Food and Nutrition Sciences (Volume 11, Issue 3)
DOI	10.11648/j.jfns.20231103.14
Page(s)	84-90
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, Oil, Nutraceutic Activities, Dysfunction Factors, Hepatoprotective Effect

References

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APA Style

Doumta Charles Falang, Ghomdim Nzali Horliane, Bebbe Fadimatou, Ngangoum Eric Serge. (2023). Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. Journal of Food and Nutrition Sciences, 11(3), 84-90. https://doi.org/10.11648/j.jfns.20231103.14

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ACS Style

Doumta Charles Falang; Ghomdim Nzali Horliane; Bebbe Fadimatou; Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. J. Food Nutr. Sci. 2023, 11(3), 84-90. doi: 10.11648/j.jfns.20231103.14

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AMA Style

Doumta Charles Falang, Ghomdim Nzali Horliane, Bebbe Fadimatou, Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. J Food Nutr Sci. 2023;11(3):84-90. doi: 10.11648/j.jfns.20231103.14

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@article{10.11648/j.jfns.20231103.14,
  author = {Doumta Charles Falang and Ghomdim Nzali Horliane and Bebbe Fadimatou and Ngangoum Eric Serge},
  title = {Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {3},
  pages = {84-90},
  doi = {10.11648/j.jfns.20231103.14},
  url = {https://doi.org/10.11648/j.jfns.20231103.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231103.14},
  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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats
AU  - Doumta Charles Falang
AU  - Ghomdim Nzali Horliane
AU  - Bebbe Fadimatou
AU  - Ngangoum Eric Serge
Y1  - 2023/06/09
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231103.14
DO  - 10.11648/j.jfns.20231103.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 84
EP  - 90
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231103.14
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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.
VL  - 11
IS  - 3
ER  -

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Author Information

Doumta Charles Falang

Department of Biomedical Sciences, Faculty of Health Sciences (FHS), University of Buea, Buea, Cameroun
Ghomdim Nzali Horliane

Department of Food Process and Quality Control, Bioprocess Laboratory, University of Ngaoundere, Ngaoundere, Cameroon
Bebbe Fadimatou

Department of Biochemistry, Laboratory of Food Science and Metabolism, University of Yaounde I, Yaounde, Cameroon
Ngangoum Eric Serge

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

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Doumta Charles Falang, Ghomdim Nzali Horliane, Bebbe Fadimatou, Ngangoum Eric Serge. (2023). Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. Journal of Food and Nutrition Sciences, 11(3), 84-90. https://doi.org/10.11648/j.jfns.20231103.14

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ACS Style

Doumta Charles Falang; Ghomdim Nzali Horliane; Bebbe Fadimatou; Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. J. Food Nutr. Sci. 2023, 11(3), 84-90. doi: 10.11648/j.jfns.20231103.14

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AMA Style

Doumta Charles Falang, Ghomdim Nzali Horliane, Bebbe Fadimatou, Ngangoum Eric Serge. Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats. J Food Nutr Sci. 2023;11(3):84-90. doi: 10.11648/j.jfns.20231103.14

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@article{10.11648/j.jfns.20231103.14,
  author = {Doumta Charles Falang and Ghomdim Nzali Horliane and Bebbe Fadimatou and Ngangoum Eric Serge},
  title = {Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {11},
  number = {3},
  pages = {84-90},
  doi = {10.11648/j.jfns.20231103.14},
  url = {https://doi.org/10.11648/j.jfns.20231103.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20231103.14},
  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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.},
 year = {2023}
}

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TY  - JOUR
T1  - Effect of Mbuja Oil Consumption Compare to Palm Olein and Corn Oils on Renal and Liver Dysfunction Factors in Wistar Rats
AU  - Doumta Charles Falang
AU  - Ghomdim Nzali Horliane
AU  - Bebbe Fadimatou
AU  - Ngangoum Eric Serge
Y1  - 2023/06/09
PY  - 2023
N1  - https://doi.org/10.11648/j.jfns.20231103.14
DO  - 10.11648/j.jfns.20231103.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 84
EP  - 90
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20231103.14
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 chronic diseases. In order to the valorisation of its nutraceutic property, a study on effect of mbuja oil consumption compare to palm olein and corn oils on renal and liver dysfunction factors in Rats was carried out. To overcome this, mbuja was purchased in Mokolo market (Far-North, Cameroon); oil extracted from it and nutraceutic aspect of oil was conducted after feeding male rats with different diets containing mbuja, corn and palm oils for 50 days. Renal and liver dysfunction factors was assessed by using classical methods. The results revealed that consumption of mbuja oil produces same effect as corn oil on renal and better effect on hepatic dysfunction factors. Consumption of mbuja oil improve kidney, heart and liver function. This confirms the hepatoprotective effect of mbuja and justify its use in traditional medicine to treat chronic diseases.
VL  - 11
IS  - 3
ER  -

Copy | Download