title: Influence of Processing Methods on Proximate Composition and Dieting of TwoAmaranthusSpecies from West Cameroon.
abstract: The effects of various processing methods on the proximate composition and dieting ofAmaranthus hybridusandAmaranthus cruentusfrom West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-SixWistaralbino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unslicedA. hybridus), DIII (cooked and slicedA. hybridus), DIV (sun-dried and unslicedA. cruentus), and DV (cooked and slicedA. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unslicedA. cruentuscontained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unslicedA. hybridusand cooked and slicedA. cruentus. Cooked and slicedA. hybridusandA. cruentuscontained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and slicedA. hybridusandA. cruentuscould play a role in weight reduction regimes.
authors.affiliation: Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon; Department of Food Engineering and Design, Indian Institute of Crop and Processing Technology, Thanjavur, India.
authors.forename: Arnaud Landry
authors.initials: AL
authors.lastname: Suffo Kamela
authors.affiliation: Institute of Fisheries and Aquatic Sciences, University of Douala, P.O. Box 7236, Douala, Cameroon.
authors.forename: Raymond Simplice
authors.initials: RS
authors.lastname: Mouokeu
authors.affiliation: Department of Food Engineering and Design, Indian Institute of Crop and Processing Technology, Thanjavur, India.
authors.forename: Rawson
authors.initials: R
authors.lastname: Ashish
authors.affiliation: Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.
authors.forename: Ghislain
authors.initials: G
authors.lastname: Maffo Tazoho
authors.affiliation: Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.
authors.forename: Lamye
authors.initials: L
authors.lastname: Glory Moh
authors.affiliation: Department of Animal Production, Faculty of Agronomy and Agricultural Science, University of Dschang, Dschang, Cameroon.
authors.forename: Etienne
authors.initials: E
authors.lastname: Pamo Tedonkeng
authors.affiliation: Department of Biochemistry, Faculty of Science, University of Dschang, P.O. Box 67, Dschang, Cameroon.
authors.forename: Jules-Roger
authors.identifier: 0000-0002-5134-9427
authors.initials: JR
authors.lastname: Kuiate