https://ssjournals.com.md-in-1.webhostbox.net/index.php/ijasr/issue/feed International Journal of Advances in Scientific Research 2018-10-17T18:12:42+00:00 Editor in Chief editor_ijasr@ssjournals.com Open Journal Systems <p align="justify"><strong>International Journal of Advances in Scientific Research (IJASR)</strong> is monthly online peer-reviewed open access multidisciplinary journal dedicated to publishes articles from the broad field of basic science and scientific research.<br> <strong>ISSN:</strong> 2395-3616 (Online)</p> https://ssjournals.com.md-in-1.webhostbox.net/index.php/ijasr/article/view/4863 Study of the effect of intercropping on the physicochemical characteristics of castor bean,soybean, cow bean and common bean seeds after cultured in two agroecological zones of Cameroon 2018-10-17T18:12:42+00:00 Derogoh Nway Amang Nhmie nderogoh@yahoo.fr Megueni Clautide nderogoh@yahoo.fr <p>In order to promote the cultivation of castor bean, soybean, cow bean and d u bean in Cameroon while preserving food safety, the effect of the combinationof the crop characteristics physicochemical seeds of this plant are studied in Laboratory after the cultivation of castor in combination with these three field grain legumes in Sudano-Guinean zone of Adamaoua and in the Eastern Bimodal Forest at Cameroon in 2015 and 2016. The physical characteristics such as length, width, thickness, seed mass and weight of one thousand seeds and chemical properties are the s of castor seeds (the moisture content, the content ofcastor bean, the mass density, the consumer acid, iodine, and saponification of esters) and Leguminosae (the protein content, the sugar content and the ash content) are evaluated. The results show that the physico-chemical properties of castor seeds and legumes do not vary, regardless of the study zone, thus showing that these seeds can be grown in different zones without losing their characteristics. Castor bean contents of the grain isvaried from 45.27 ± 1.04 to 47.84 ± 1.02 g / 100g DM ; the iodine value of&nbsp;&nbsp; 67.12 ± 1.12 to 71.12 ± 1.21 gI 2 / 100g ; saponification number of 171, 45 ± 1.23 to 172.97 ± 0,97 mgKOH / g ; the acid number of&nbsp; 2.9±0.0 1 to 3.7±0.01 mgKOH/g and the index of ester&nbsp; 168,22±1.33 to 169.27±1.19 mgKOH/g. In Legumes studied the Protein content ranged from 11.13 ± 1.1g /100g DM in common bean to 32.39 ± 0.7 g / 100g DM in soybean, the sugar content of 31.74 ± 0.9 g /100g DM in common bean at 65.44±1.1g /100g DM in cow bean and ash content ranged from 1.53±0.7 in common bean to 4.23±0.2 in soybean.</p> 2018-10-13T13:00:06+00:00 ##submission.copyrightStatement##