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Profil
| Derzeitige Stellung | Post Doc |
|---|---|
| Fachgebiet | Lebensmittelchemie,Ernährungswissenschaften |
| Keywords | Protein Calorie Malnutrition, Nutrients digestibility, Gruels, Blending flours, Germination |
| Auszeichnungen | 2023: Award of the CV RAMAN 2023: Award of the Junior Research Fellow of the African German Network for the Excellence in Science (AGNES) 2023: Award of the West African Research Association 2020: Award of the African German Network for the Excellence in Science (AGNES)-Mobility Grant 2020: Award of the Regional College « Mathématiques-Informatique, Biosciences et Géosciences de l’Environnement » from French Universitary Agency (FUA) |
Aktuelle Kontaktadresse
| Land | Kamerun |
|---|---|
| Ort | Dschang |
| Universität/Institution | Universite de Dschang |
| Institut/Abteilung | Department of Biochemistry |
Gastgeber*innen während der Förderung
| Dr. Marcus Schmidt | Hochschule für nachhaltige Entwicklung Eberswalde, Eberswalde |
|---|
Programm(e)
| 2025 | Georg Forster-Forschungsstipendien-Programm für Postdocs |
|---|
Publikationen (Auswahl)
| 2026 | Abaoabo F.A.A., Tambo T.S., Zokou R., Solefack N.E., Mboukap N.A., Kenfack J.O., Kohole F.A.H., Womeni H.M Effect of thermal processing and fermentation on the nutritional composition and technofunctional properties of monkey pineapple (Myrianthus arboreus) seeds. In: Applied Food Research, 6, 2026, 101608 |
|---|---|
| 2026 | Wouenda J.P., Bossi D.S.D., Tambo T.S., Saah D.M.B., Djoufack T.M.M., Tazoho G.M., Kenfack J.O., Zambou N.F Germination and associated culinary treatments affecting the nutritional and techno-functional properties of Pachira glabra pasq seed flours . In: Food Chemistry Advances, 10, 2026, 101208 |
| 2026 | Bemmo K.U.L., Ndomou H.S.C., Tambo T.S., Bindzi J.M., Abio B.S.G., Womeni H.M., Zambou N.F Influence of Culinary Practices on the Physicochemical, Rheological, and Functional Properties of Irvingia gabonensis Kernels Harvested in the East Cameroon Region. In: eFood, 7, 2026, e70115 |
| 2025 | Bossi D.S.D., Wouenda J.P., Tazoho G.M., Tambo T.S., Djoufack T.M.M., Zambou N.F: Effect of roasting and boiling on secondary metabolite content and antioxidant activity of Pachira glabra germinated seeds. In: Discover Food, 5, 2025, 162 |
| 2025 | Tambo T.S., Natarajan V Metabolomics profile of two germinated maize flours (Atp-Y and Coca-sr) using gas chromatography-mass spectrometry (GC-MS). In: Exploration of Foods and Foodomics, 3, 2025, 101087 |
| 2025 | Bemmo K.U.L., Ndomou H.S.C., Tambo T.S., Bindzi J.M., Bea K.L.M., Womeni H.M., Zambou N.F Physicochemical and techno-functional properties of Irvingia wombolu kernels subjected to various culinary treatments . In: Journal of Food Processing and Preservation, 2025, 21 |
| 2025 | Tambo T.S., Natarajan V: Physicochemical, functional, pasting, and amino acid composition of Pouteria campechiana nut flours (underutilized crops): impact of different thermal processing. In: Journal of Food Processing and Preservation, 2025, 19 |
| 2025 | Tambo T.S., Dangang B.S.D., Zambou N.F., Natarajan V Techno-Functional Properties and Pharmaceutical Potential of Jackfruit Peel, Pulp, and Seeds. In: Food Science and Nutrition, 13, 2025, e71179 |
| 2025 | Fossouo Towa P.F., Tambo Tene S., Kouam E.B., Maffo Tazoho G Threatened nutritional, therapeutic, and technological prospects of Dioscorea bulbifera—a review. In: Discover Food, 5, 2025, 423 |
| 2024 | Tambo, T.S., Anicet, L., Madjio, K.S., Dangang, B.S.D., Ganota, S.V., Fossouo, T.P., Zambou, N.F., Womeni, H.M: Effect of partial substitution on physical, functional and chemical properties of cookies made from mixture of wheat and coconut. In: Food Science and Engineering, 5, 2024, 227-240 |
| 2024 | Mougang N. N., Tambo T. S., Zokou R., Kohole F. H. A., Solefack N. E., Mboukap N. A., Abaoabo F. A. A., Womeni H. M: Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability. In: Applied Food Research, 4, 2024, 100460 |
| 2024 | Tousse K R., Dangang B. D. S., Dandji S. M. B., Foko K. E. M., Njapndounke B., Tambo T. S., Kaktcham P. M., Zambou N. F Effect of curcuma longa rhizomes powder on metabolic parameters and oxidative stress markers in high-fat and high-fructose diet fed rats. In: Journal of Food Biochemistry, 2024, 15 |
| 2024 | Dangang B.S.D., Ganota S.V., Tambo T. S., Dandji S.B.M., Maffo T.G., Kemtsop M.P., Zambou N.F Impact of some treatments on improving the nutritional, phytochemical, antioxidant and techno-functional properties of jackfruit (Artocarpus heterophyllus) seed flours. In: Future foods, 10, 2024, 100442 |
| 2024 | Ndomou H. S. C., Balti T. B., Tambo T. S., Ndjang, N. M. M., Kaskawa K., Kouebou C., Womeni H. M Influence of weevil on the physicochemical characteristics, functional properties, and nutritional value of rice (Oryza sativa L.) produced at Yagoua (Far-north Cameroon). In: Heliyon, 10, 2024, e30918 |
| 2024 | Tambo T. S., Ndomou H. S. C., Dangang, B.S.D., Bemmo K. U. L., Ndjang, N. M. M., Dongmo J. R., Ndinteh T. D., Adebo O. A., Womeni H. M Physico-chemical, functional, pasting and structural characteristics of two malted maize flours produced under optimal conditions. In: Food and Humanity, 2, 2024, 100309 |
| 2024 | Dongmo D.T., Mananga M.J., Tambo T.S., Mangatchaoussou N., Fogang M.R.A., Dongmo H., Demasse A.M., Koule J.C.M., Nedion J.N., Kana S.M.M Physicochemical and functional characterization of an infant flour based on yellow corn, soya, carrot and date. In: Applied Food Research, 4, 2024, 100637 |
| 2023 | Tambo T. S., Kohole F. H. A., Adebo O. A., Ndinteh T. D., Tsopbeng T. A. B., Kenfack O. J., Kamdem K. M. H., Klang J. M., Womeni H. M Application of the Response Surface Methodology (RSM) in the optimization of fluidizing and sweetening capacities of sprouted flours of two maize varieties. In: Cogent Food and Agriculture, 9, 2023, 2279724 |
| 2022 | Tonfack D.F., Tonkeu D.C.F., Womeni H.M., Ndefo K.K.D., Pougoue N.A.A., Tambo T.S., Esatbeyoglu T Effect of different processing methods on the chemical composition, antioxidant activity and lipids quality of tiger nuts (Cyprus esculentus). In: Applied Food Research, 2, 2022, 100124 |
| 2022 | Tambo T. S., Ndinteh T. D., Dongmo J. R., Adebo O. A., Kewuyemi Y. O., Kamdem K. M. H., Obilana O. A., Klang J. M., Njobeh B. P., Womeni H. M 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. . In: Journal of Agriculture and Food Research, 9, 2022, 100342 |
| 2021 | Klang J.M., Matueno K.F.E., Tambo T.S., Teboukeu B.G., Womeni H.M Optimization using response surface methodology (RSM) of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon). In: Journal of Food Science and Technology, 59, 2021, 1901-1911 |
| 2020 | Dongmo H., Tambo T.S., Teboukeu B.G., Mboukap N.A., Fotso S.B., Djuidje T.M.C., Klang J.M Effect of process and variety on physico-chemical and rheological properties of two new corn flour varieties (Atp and Kassaï). In: Journal of Agriculture and Food Research, 2, 2020, 10075 |
| 2020 | Klang J.M., Tambo T.S., Matueno K.F.E., Teboukeu B.G., Womeni H.M Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56). In: NFS Journal, 19, 2020, 16-25 |
| 2019 | Tambo T.S., Klang J.M., Ndomou H.S.C., Kohole F.H.A., Womeni H.M: Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. In: Journal of Food Processing and Preservation, 43, 2019, e14058 |
| 2019 | Tambo T.S., Klang J.M., Ndomou H.S.C., Teboukeu B.G., Womeni H.M. Characterization of corn, cassava and commercial flours: use of amylases 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. In: Food Science and Nutrition, 7, 2019, 1190-1206 |
| 2019 | Klang J.M., Tambo T.S., Nguemguo K.L.G., Teboukeu B.G., Kohole F.H.A., Ndomou H.S.C., Womeni H.M: Effect of bleaching on the physico-chemical, functional and rheological properties of flours of three irish potatoes varieties (Cipira, Pamela and Dosa).. In: Heliyon 5, 2019, e02982 |