Martin Benoit Ngassoum

Effect of Incorporation of Potash from Ficus carica Fruit Peel Waste into Potash (Nikkih) from Plantain Peel Waste as Emulsifiers on the Physico-Chemical, Functional Properties, and Acceptability of Yellow Achu Soup

Pride Ndasi Ngwasiri, Beng Ikongefuze Ekuh, Noumo Thierry Ngangmou, Dobgima John Fonmboh, Buhnyuy Ngong Christian, Ngwa Martin Ngwabie, Martin Benoit Ngassoum & Ejoh Richard Aba · Asian Journal of Chemical Sciences · 2021

Yellow Achu soup used to eat achu is an emulsion composed primarily of red palm oil and water stabilized by potash as an emulsifier, is regarded as one of the prestigious traditional foods in Cameroon. However, the yellow achu soup faces a problem of stability due to the inabilit...

Open access Research Article 10.9734/ajocs/2021/v10i319091

A Review Paper on Agro-food Waste and Food by-Product Valorization into Value Added Products for Application in the Food Industry: Opportunities and Challenges for Cameroon Bioeconomy

Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Vivian Akah Adanmengwi, Pinuh Ngwi, Amei Tewang Mah, Noumo Thierry Ngangmou, Dobgima John Fonmboh, Ngwa Martin Ngwabie, Martin Benoit Ngassoum & Ejoh Richard Aba · Asian Journal of Biotechnology and Bioresource Technology · 2022

Agricultural production, agro-industrial food processing, distribution and consumption generate high Amounts of varied food by-products and waste which place a heavy burden on the environment and cause losses to the food industry. The most common disposal methods of food wastes a...

Open access Research Article 10.9734/ajb2t/2022/v8i330128