The authors take this opportunity to express their sincere gratitude to Prof. Klang Mathilde Julie and Dr. Suka Thangaraju for the help provided during the research.
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
Data will be made available on request.
Funding
Indian Government financed this study through the program “C V RAMAN Fellowship” (DST/INT/CVRF/2022). The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Do TH, Truong HB, Nguyen HC. Optimization of Extraction of Phenolic Compounds from Ocimum Basilicum Leaves and Evaluation of Their Antioxidant Activity.Pharm Chem J. 2020;54:162–9. [DOI]
Baptista A, Gonçalves RV, Bressan J, Pelúzio MDCG. Antioxidant and Antimicrobial Activities of Crude Extracts and Fractions of Cashew (Anacardium occidentale L.), Cajui (Anacardium microcarpum), and Pequi (Caryocar brasiliense C.): A Systematic Review.Oxid Med Cell Longev. 2018;2018:3753562. [DOI] [PubMed] [PMC]
Nguyen HC, Nguyen HNT, Huang MY, Lin KH, Pham DC, Tran YB, et al. Optimization of aqueous enzyme-assisted extraction of rosmarinic acid from rosemary (Rosmarinus officinalis L.) leaves and the antioxidant activity of the extract.J Food Process Pres. 2020;45:e15221. [DOI]
da Silva DPB, da Silva Moreira LK, Cabral IB, da Silva CNS, de Aleluia Batista K, Fajemiroye JO, et al. Chemistry, Biological Activities, and Uses of Cashew Gum. In: Murthy HN, editor. Gums, Resins and Latexes of Plant Origin: Chemistry, Biological Activities and Uses. Cham: Springer International Publishing; 2022. pp. 291–305. [DOI]
Taiwo BJ, Fatokun AA, Olubiyi OO, Bamigboye-Taiwo OT, van Heerden FR, Wright CW. Identification of compounds with cytotoxic activity from the leaf of the Nigerian medicinal plant, Anacardium occidentale L. (Anacardiaceae).Bioorg Med Chem. 2017;25:2327–35. [DOI] [PubMed]
Kewuyemi YO, Njobeh PB, Kayitesi E, Adebiyi AJ, Oyedeji AB, Adefisoye AM, et al. Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum.J Cereal Sci. 2020;95:103042. [DOI]
Bolaji OT, Apotiola ZO, Ojo TI, Abdussalaam RB, Akoro SM, Ogunsola OA. Volatile Compounds Determination by GC-MS and Identification of Dominant Microorganism at Varying Fermentation Period of Ogi Slurry.J Food Stab. 2020;3:38–56. [DOI]
The future of food and agriculture: Alternative pathways to 2050. Summary version [Internet].Rome: FAO; c2018 [cited 2024 Jun 12]. Available from: http://www.fao.org/3/CA1553EN/ca1553en.pdf
Tambo ST, Klang JM, Houketchang SCN, Teboukeu Boungo G, Womeni HM. Characterization of corn, cassava, and commercial flours: Use of amylase-rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value.Food Sci Nutr. 2019;7:1190–206. [DOI] [PubMed] [PMC]
Tambo ST, Klang JM, Ndomou HSC, Kohole FHA, Womeni HM. Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels.J Food Process Pres. 2019;43:e14058. [DOI]
Tambo ST, Ndinteh TD, Dongmo JR, Adebo OA, Kewuyemi YO, Kamdem KMH, et al. Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and coca-sr varieties: In vitro digestibility capacity, physico-chemical and functional properties of optimal sample.J Agr Food Res. 2022;9:100342. [DOI]
Tambo ST, Adebo OA, Ndinteh DT, Obilana OA, Foffe HAK, Kenfack JO, et al. Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample.Front Nutr. 2023;10:1163915. [DOI]
Tambo ST, Ndomou SCH, Dangang DSB, Bemmo ULK, Ndjang MMN, Dongmo JR, et al. Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produced under optimal conditions.Food Humanity. 2024;2:100309. [DOI]
Dongmo H, Tambo ST, Teboukeu GB, Mboukap AN, Fotso BS, Djuidje MCT, et al. Effect of process and variety on physico-chemical and rheological properties of two new corn flour varieties (Atp and Kassaï).J Agr Food Res. 2020;2:10075. [DOI]
Ngoma TN, Taleon V, Mvumi BM, Gama AP, Palacios-Rojas N, Matumba L. Whole maize flour could enhance food and nutrition security in Malawi.Discov Food. 2025;5:40. [DOI]
Barrett EM, Foster SI, Beck EJ. Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?Appetite. 2020;149:104630. [DOI] [PubMed]
Tambo ST, Foffe HAK, Adebo OA, Ndinteh DT, Tsopzong ABT, Kenfack JO, et al. Application of the Response Surface Methodology (RSM) in the optimization of fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr).Cogent Food Agr. 2023;9:2279724. [DOI]
Bartkiene E, Valionyte A, Starkute V, Klupsaite D, Mockus E, Zokaityte E, et al. Influence of lacto-fermented traditional and colored wheat grain whole meal flour on wheat biscuit quality.J Cereal Sci. 2023;115:103831. [DOI]
Lasekan OO, Lasekan WO, Idowu MA. Flavour volatiles of ‘malt beverage’ from roasted Sorghum.Food Chem. 1997;58:341–4. [DOI]
Mukisa IM, Byaruhanga YB, Muyanja CMBK, Langsrud T, Narvhus JA. Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage.Food Sci Nutr. 2016;5:702–12. [DOI] [PubMed] [PMC]
Adebo OA, Njobeh PB, Desobgo SCZ, Pieterse M, Kayitesi E, Ndinteh DT. Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS).Food Sci Nutr. 2018;6:2028–35. [DOI] [PubMed] [PMC]
Liu L, Jiang X, Chen Y, Yaqoob S, Xiu L, Liu H, et al. Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize.Food Chem X. 2024;22:101430. [DOI] [PubMed] [PMC]
Zhogoleva A, Alas M, Rosenvalda S. Characterization of odor-active compounds of various pea preparations by GC-MS, GC-O, and their correlation with sensory attributes.Future Foods. 2023;8:100243. [DOI]
Adetokunboh AH, Obilana AO, Jideani VA. Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract.Molecules. 2022;27:4332. [DOI] [PubMed] [PMC]
Zhang G, Ma Y, Wang L, Zhang Y, Zhou J. Multispectroscopic studies on the interaction of maltol, a food additive, with bovine serum albumin.Food Chem. 2012;133:264–70. [DOI] [PubMed]
Song Y, Hong S, Iizuka Y, Kim CY, Seong GJ. The Neuroprotective Effect of Maltol against Oxidative Stress on Rat Retinal Neuronal Cells.Korean J Ophthalmol. 2015;29:58–65. [DOI] [PubMed] [PMC]
Mi XJ, Hou JG, Wang Z, Han Y, Ren S, Hu JN, et al. The protective effects of maltol on cisplatin-induced nephrotoxicity through the AMPK-mediated PI3K/Akt and p53 signaling pathways.Sci Rep. 2018;8:15922. [DOI] [PubMed] [PMC]
El-mallah MH, El-Shami SM, Hassanien MMM, Abdel-Razek AG. Effect of chemical refining steps on the minor and major components of cottonseed oil.Agric Biol J N Am. 2011;2:341–9. [DOI]
Liu J, Wu Q, Wang P, Lin J, Huang L, Xu Y. Synergistic Effect in Core Microbiota Associated with Sulfur Metabolism in Spontaneous Chinese Liquor Fermentation.Appl Environ Microbiol. 2017;83:e01475–17. [DOI] [PubMed] [PMC]
Smets R, Verbinnen B, Van De Voorde I, Aerts G, Claes J, Van Der Borght M. Sequential Extraction and Characterisation of Lipids, Proteins, and Chitin from Black Soldier Fly (Hermetia illucens) Larvae, Prepupae, and Pupae.Waste Biomass Valor. 2020;11:6455–66. [DOI]
Ahmed IAM, Ozcan MM, Uslu N, Mohammed BM, Adiamo O. The role of roasting on changes in bioactive properties, fatty acid and phenolic compound profiles in the free and bound fraction of black quinoa seeds.Int J Food Sci Tech. 2023;59:807–15. [DOI]
Malini B, Sunil CK, Ashish R, Vidyalakshmi R, Venkatachalapathy N. Effect of pineapple core powder on white finger millet vegan probiotic beverage: Nutrition, sensory and storage.Food Chem Adv. 2024;4:100593. [DOI]
Liquori A, Belsito EL, Di Gioia ML, Leggio A, Malagrino F, Romio E, et al. GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages.Open Food Sci J. 20115;9:5–13. [DOI]
Hunt WT, Kamboj A, Anderson HD, Anderson CM. Protection of cortical neurons from excitotoxicity by conjugated linoleic acid.J Neurochem. 2010;115:123–30. [DOI] [PubMed]
Tenyang N, Ponka R, Tiencheu B, Djikeng FT, Womeni HM. Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.Glob Chall. 2020;4:2000007. [DOI] [PubMed] [PMC]
Tenyang N, Womeni HM, Linder M, Tiencheu B, Villeneuve P, Tchouanguep Mbiapo F. The chemical composition, fatty acid, amino acid profiles and mineral content of six fish species commercialized on the Wouri river coast in Cameroon.Riv Ital Sostanze Gr. 2014;91:129–38.
Yang M, Lv Y, Tian X, Lou J, An R, Zhang Q, et al. Neuroprotective Effect of β-Caryophyllene on Cerebral Ischemia-Reperfusion Injury via Regulation of Necroptotic Neuronal Death and Inflammation: In Vivo and in Vitro.Front Neurosci. 2017;11:583. [DOI] [PubMed] [PMC]
Savelev S, Okello E, Perry NSL, Wilkins RM, Perry EK. Synergistic and antagonistic interactions of anticholinesterase terpenoids in Salvia lavandulaefolia essential oil.Pharmacol Biochem Behav. 2003;75:661–8. [DOI] [PubMed]
Mukherjee PK, Kumar V, Houghton PJ. Screening of Indian medicinal plants for acetylcholinesterase inhibitory activity.Phytother Res. 2007;21:1142–5. [DOI] [PubMed]
Mo X, Fan W, Xu Y. Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage.J I Brewing. 2009;115:300–7. [DOI]
Chen Z, Liu Q, Zhao Z, Bai B, Sun Z, Cai L, et al. Effect of hydroxyl on antioxidant properties of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one to scavenge free radicals.RSC Adv. 2021;11:34456–61. [DOI] [PubMed] [PMC]
Liu Y, Cadwallader DC, Drake M. Identification of predominant aroma components of dried pea protein concentrates and isolates.Food Chem. 2023;406:134998. [DOI] [PubMed]
Ebert S, Michel W, Nedele AK, Baune MC, Terjung N, Zhang Y, et al. Influence of protein extraction and texturization on odor-active compounds of pea proteins.J Sci Food Agric. 2022;102:1021–9. [DOI] [PubMed]
Trindler C, Annika Kopf-Bolanz K, Denkel C. Aroma of peas, its constituents and reduction strategies—Effects from breeding to processing.Food Chem. 2021;376:131892. [DOI] [PubMed]
Sidhu D, Lund J, Kotseridis Y, Saucier C. Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.Crit Rev Food Sci Nutr. 2015;55:485–502. [PubMed]
Junaid M, Akter Y, Siddika A, Nayeem SMA, Nahrin A, Afrose SS, et al. Nature-Derived Hit, Lead, and Drug-Like Small Molecules: Current Status and Future Aspects Against Key Target Proteins of Coronaviruses.Mini Rev Med Chem. 2022;22:498–549. [PubMed]
Callero MA, Rodriguez CE, Sólimo A, Bal de Kier Joffé E, Loaiza Perez AI. The Immune System As a New Possible Cell Target for AFP 464 in a Spontaneous Mammary Cancer Mouse Model.J Cell Biochem. 2017;118:2841–9. [DOI] [PubMed]
Rhetso T, Shubharani R, Roopa MS, Sivaram V. Chemical constituents, antioxidant, and antimicrobial activity of Allium chinense G. Don.Futur J Pharm Sci. 2020;6:102. [DOI]
Vanitha V, Vijayakumar S, Nilavukkarasi M, Punitha VN, Vidhya E, Praseetha PK. Heneicosane—A novel microbicidal bioactive alkane identified from Plumbago zeylanica L.Ind Crop Prod. 2020;154:112748. [DOI]
Pham DC, Truong DH, Tran QH, Ho QT, Nguyen TAD, Nguyen TNH, et al. Fractionation, identification of chemical constituents, and biological properties of cashew (Anacardium occidentale L.) leaf extracts.Food Sci Nutr. 2023;11:7996–8008. [DOI] [PubMed] [PMC]
Rubab M, Chelliah R, Saravanakumar K, Barathikannan K, Wei S, Kim JR, et al. Bioactive Potential of 2-Methoxy-4-vinylphenol and Benzofuran from Brassica oleracea L. var. capitate f, rubra (Red Cabbage) on Oxidative and Microbiological Stability of Beef Meat.Foods. 2020;9:568. [DOI] [PubMed] [PMC]
Lee KA, Kim KT, Nah SY, Chung MS, Cho S, Paik HD. Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water.Food Sci Biotechnol. 2011;20:543–8. [DOI]
Jeong JB, Hong SC, Jeong HJ, Koo JS. Anti-inflammatory effect of 2-methoxy-4-vinylphenol via the suppression of NF-κB and MAPK activation, and acetylation of histone H3.Arch Pharm Res. 2011;34:2109–16. [DOI] [PubMed]
Pirbalouti AG, Salehi S, Craker L. Effect of drying methods on qualitative and quantitative properties of essential oil from the aerial parts of coriander.J Appl Res Med Aroma Plants. 2017;4:35–40. [DOI]
Dutta PC, Helmersson S, Kebedu E, Alemaw G, Applegvist LA. Variation in lipid composition of niger seed (Guizotia abyssinia Cass.) Samples collected from different regions in ethiopia.J Am Oil Chem Soc. 1994;71:839–43. [DOI]
Lomenick B, Shi H, Huang J, Chen C. Identification and characterization of β-sitosterol target proteins.Bioorg Med Chem Lett. 2015;25:4976–9. [DOI] [PubMed] [PMC]
Duan J, Cheng Z, Bi J, Xu Y. Residue behavior of organochlorine pesticides during the production process of yogurt and cheese.Food Chem. 2018;245:119–24. [DOI] [PubMed]
