HYBRID EVENT: You can participate in person at Rome, Italy or Virtually from your home or work.
September 16-18, 2024 | Rome, Italy
FAT 2023

Ngono Mballa Rose

Ngono Mballa Rose, Speaker at Food Science Conference
University of Yaoundé 1, Cameroon
Title : Physical, chemical and microbiological quality control of soft wheat circulating in Douala and Yaoundé (Cameroon)


Seventy percent estimated annual world production (600 million tons) of wheat is used for food production. Milling is very important in the processing of wheat and its transformation into flour, which is then processed into products such as bread, cakes, cereals, macaroni and noodles. African countries are the largest importers of wheat, with over 45 million tons in 2013. In Cameroon, there is a more or less organized wheat flour sector, and despite the development of the sector, quality management remains insufficient. The study Objective was to contribute in food safety. The Methodology used was a random-type analytical study from December 2020 to June 2021, in the cities of Yaoundé and Douala. Flours of soft wheat T45 to T65 locally grounded was include in the study. All the analysis (physicochemical and microbiological) took place in the National Drug Quality Control and Valuation (LANACOME). Data were collected and analyzed using SPSS version 16.0, Excel 2013 and R software. Results: The study population collected was of 67% of samples from markets, 20% from supermarkets and 13% from millers. The wet level amongst the samples was between 11.2% and 12.9%. Regarding the pH measurements, all our samples have pH values between 5.8 and 6.2. Organoleptic characteristics were measured according to a scale from 1 to 10 ; then the score obtained was greater or equal to 8. We carried out counts of the different microbial colonies: 33.33% of samples from Douala were non-compliant, while Yaoundé one were 40% unsatisfactory. Conclusion: Physicochemical parameters, as the wet rate and the pH, had an influence on the microbial quality of samples in the study. Enumeration of various microorganisms was carried out according to Codex Alimentarius standardized methods and showed the presence of aerobic mesophilic germs, total coliforms, Escherichia coli, Staphylococcus aureus, yeasts and molds in quantities greater that standard. Despite the absence of dangerous germs such as salmonella and fecal coliforms, our results showed in fine, that several samples of flours analyzed had an unsatisfactory microbiological quality


Ngono Mballa Rose, studied pharmacy at Marseille Mediterranean Faculty of Pharmacy, France and graduated as PharmD In 1988. She joined the Ministry of Research at IMPM from 1989 to 1993; and graduated as 3rdCycle Dr. in Biochemistry at 1993, Yaoundé 1 University. After she become Director of Pharmaceutical Services,(1995 to 1998). Then she worked as Temporary Adviser in WHOAFRO (1999-2000); Technical Officer in WHO Geneva (2001); WHO National Officer in Cameroon Country office (2002-2011). She came back to academic as Lecturer (2012-2016), Senior Lecturer (2017-2022); she received her PhD degree in 2021 at UY1. Meanwhile, she is Chair of the department of Pharmacology and Traditional Medicine since 2017, and DG LANACOME from 2015 to now. Associate Professor by January 2023, she has published more than 30 research articles.