Noumo Ngangmou Thierry

Proximate Composition, Functional and Sensory Characteristics of Complementary Instant Flours from Yellow Maize (Zea mays), Soya Bean (Glycine max) and Baobab Pulp (Adansonia digitata) Blends

Magatsing Singhe Yvana Kevine, Noumo Ngangmou Thierry, Panyo’o Akdowa Emmanuel & Ngaha Damndja Wilfred · Asian Food Science Journal · 2025

This study aimed to formulate an instant complementary flour from yellow maize, soya bean, and baobab pulp. To achieve this, maize was germinated and cooked, and soya beans soaked and roasted. The three food materials were ground, and their proximate composition was determined. T...

Open access Research Article 10.9734/afsj/2025/v24i5784

Effect of Garcinia Kola Consumption on Lipid Profile and Body Weight of Rats Fed with High Fat Diet

Mformoh Martha Beyang, Noumo Ngangmou Thierry, Mache Gilles André, Ejoh Richard Aba, Dobgima John F., Tatsadjieu Ngoune Leopold & Mbofung Carl Moses F · Asian Food Science Journal · 2024

Aims: Bitter kola (Garcinia kola) is commonly consumed as a snack in many localities in Cameroon and is considered to have health properties including weight-reducing agent by many people. This study aimed to evaluate the potential of bitter kola in weight management and preventi...

Open access Research Article 10.9734/afsj/2024/v23i6718

Development and Evaluation of Nutritional Value of Plant-based Yogurt Using Egusi Kernels and Bambara Groundnut Milk

Beng Ikongefuze Ekuh, Makebe Calister Wingang, Pahane Mbiada Majesté, Noumo Ngangmou Thierry, F. Dobgima John, Ejoh Richard Aba & Tatsadjieu Ngoune Leopold · Asian Journal of Biotechnology and Bioresource Technology · 2026

Aims: This study aimed to produce and evaluate the nutritional value of a plant-based yogurt made from egusi kernel milk and Bambara groundnut seed milk. Twelve yogurt samples were prepared using milks from two egusi species (Cucurbita maxima and Cucumeropsis mannii) and Bambara...

Open access Research Article 10.9734/ajb2t/2026/v12i3326