Mbome Lape I.

Study on Effect of the Amylase Content of Sweet Potato (Ipomoea batatas Lam.) Tubers on Slurry Viscosity

Yadang G., Ngaha D. W, Feumba Dibanda R., Djuikwo Nkonga R. V., Mbome Lape I. & Ndjouenkeu R. · Asian Food Science Journal · 2025

Sweet potato (Ipomoea batatas Lam.) is a tuber that is widespread throughout Cameroon and highly prized by the population, who eat it using a variety of culinary techniques. It naturally contains amylases, which play a crucial role in the digestion of starch into simpler molecule...

Open access Research Article 10.9734/afsj/2025/v24i6799

Comparison of Carbohydrate and Pasting Profile of Sweet Potato (Ipomoea batatas L. Lam) Flour from Three Agro-Ecological Zones in Cameroon

Yadang G., Panyo’o Akdowa E., Beka R. G., Djuikwo Konga R. V., Mbome Lape I. & Ndjouenkeu R. · European Journal of Nutrition & Food Safety · 2025

Processing sweet potato tubers into flour is the most common way of making a variety of food products, particularly in traditional cooking, baking and pastry-making. However, this flour can also be used in baby food to prepare porridges. The present work highlights a comparative...

Open access Research Article 10.9734/ejnfs/2025/v17i61750

Nutritional and Techno-Functional Suitability of Sweet Potato (Ipomoea batatas) Flour from Three Agro-Ecological Zones in Cameroon for the Preparation of Infant Porridges

Yadang G., Tchabo W., Feumba Dibanda R, Soufianou S., Djuikwo Nkonga R. V., Mbome Lape I. & Ndjouenkeu R. · Asian Journal of Food Research and Nutrition · 2025

The sweet potato (Ipomoea batatas), is a tuber having high energy potential due to its high starch content, making it a staple food in many households in sub-Saharan Africa. As a result, in order to cover the caloric needs of the population over time and space, Cameroonian agrono...

Open access Research Article 10.9734/ajfrn/2025/v4i3288